Directions:

• Make Sauce: Using blender, food processor or immersion blender, combine all ingredients until smooth. Adjust water for desired consistency. Set aside.
• Peel the daikon and carrots. Use a julienne peeler (or spirazlizer) to make them and the (unpeeled) zucchini into noodles. Place in a large bowl with the peppers and scallions and mix well.
• If you want to eat this as a raw salad, then toss with dressing now and skip to step #5.
• Heat large skillet over medium-high heat. Swirl olive oil to coat pan and add the veggies (you may have to do this in batches if you don’t have a large enough skillet. Mixture will “shrink” as it cooks, but you need to have enough room to toss it). Toss in enough sauce to coat everything. Continue to toss and cook for about 5 minutes until “noodles” soften and everything is heated through.
• Serve on large platter with cilantro and chopped nuts sprinkled over top and limes on the side.
• Sauce can be made in advance and will stay good in the fridge for a week. Veggies can be prepared in advance and stored in the fridge in a tightly sealed container with a paper towel to absorb moisture for 3-5 days.
• Fully prepared Pad Thai can be reheated gently in a 350 oven for 15 minutes—–no longer or the “noodles” will get mushy.