Rating: 3 stars
4 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1

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. 

Sidney Fry, MS, RD

Gallery

Credit: Jennifer Causey; Styling: Lindsey Lower

Recipe Summary

active:
30 mins
total:
1 hr 30 mins
Yield:
Serves 4 (serving size: 1 1/2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Soak cashews in a bowl of water for 1 hour. Drain.

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  • 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.

Nutrition Facts

320 calories; fat 16.2g; saturated fat 3.1g; mono fat 8.4g; poly fat 3.6g; protein 8g; carbohydrates 40g; fiber 5g; iron 3mg; sodium 610mg; calcium 67mg; sugars 11g; added sugar 4g.
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