Don't mistakenly buy fettuccine-like pad Thai noodles, as they take much longer to soak to an edible consistency. Look for the thin brown-rice variety, often called vermicelli or mai fun. The longer they sit, the better these noodles will get, as they continue to soak up the flavors of the nutty cashew cream.
3/4 cup raw cashews
3 ounces thin brown rice noodles (such as Annie Chun's Maifun)
4 teaspoons reduced-sodium soy sauce
1 tablespoon toasted sesame oil
1 tablespoon fish sauce
1 tablespoon honey
1 tablespoon fresh lime juice
1 1/2 teaspoons Sriracha chili sauce
1 medium yellow zucchini
1 medium green zucchini
2 large carrots
1 cup thinly sliced red cabbage
1 cup sugar snap peas, trimmed and thinly sliced crosswise
1/2 cup torn fresh basil
Est. added sugars 4g
How to Make It
Soak cashews in a bowl of water for 1 hour. Drain.
Soak noodles in a bowl of very warm water for at least 1 hour. Drain.
Combine cashews, soy sauce, oil, fish sauce, honey, lime juice, and Sriracha in a mini food processor, and process until very smooth.
Run zucchini through a spiralizer to create noodles, or cut long noodles with a julienne peeler or ribbons with a vegetable peeler to measure 3 cups. Run carrots through a spiralizer to create noodles, or cut into long noodles with a julienne peeler or ribbons with a vegetable peeler to measure 1 cup. Combine rice noodles, zucchini, carrot, cabbage, and peas; toss well to combine. Spoon cashew mixture over noodles; toss to combine. Sprinkle with basil.