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.
I admit, I made this recipe expecting my meat-loving husband to respond with "meh." However, after tasting his first bite, he asked, "Can we put this in our recipe box?" It is light, yet flavorful and satisfying, particularly on a hot heatwave summer day when you don't feel like hot food. Sauce-loving people may want to increase the sauce by 1.5-2x, as it is the main source of flavor and the recipe doesn't make a huge amoubnt.
Love being able to use my spiralizer! I stuck to the recipe except for one thing - I boiled the noodles (package said 5 minutes) and added the squash and carrot in for the last 2 minutes. My teenager said she couldn't even tell the difference between the pasta and veggies! I will try this again with raw veggies in the summer. But nice to know it can go hot or cold.
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