Guest Post From The Wife

Oooo, look at that delicious bowl of rice noodle pad thai, you say.  I want to eat that normal pad thai, you say.

Fool!

I don't have many kitchen gadgets, but one I heart very much is my spiralizer.  I was reluctant to even order it, as Fatty has what I refer to as "Lenny strength." He is the opposite of King Midas, destroying lots of things he touches.  But I took the plunge, and after the box arrived from Amazon and my husband swiftly push-kicked it from the sidewalk to me at the front door (of course), I unpacked it and realized it was more hearty than I imagined, so he is allowed to touch it.

I can turn potatoes, zucchinis, carrots, whatever I want (well, kinda) into noodles!  It helps the ol' waistline but it also just keeps it interesting in the kitchen with different textures and colors.  Thicker root vegetables spiralize best.  So when I laid my eyes on a daikon radish at the farmer's market Saturday morning, my mental gears started turning.  What resulted is below.

Daikon Pad Thai

1 daikon radish, peeled, ends chopped, spiralized on Blade B

1 carrot, peeled, ends chopped, cut into matchsticks

1 green onion, minced

In medium skillet, saute carrot for a couple of minutes, then add radish.  Saute until desired tenderness is reached, about 5-7 minutes.  Toss green onion in at very end just to soften.

Peanut sauce

1/2 tsp chili paste (sambal olek)

1/2 T rice vinegar

1/2 T ketchup

1 T peanut butter

1/2 T olive or sesame oil

1 tsp soy sauce

splash water

Whisk together until peanut butter blends with other ingredients.  Add to ingredients in skillet while still hot.  Toss to coat.  Garnish with peanuts and cilantro if desired.