Cashew Cream Pad Thai

Name: Cashew Cream Pad Thai
Total time: 1 h 30 min
Yield: Serves 4 (serving size: 1 1/2 cups)
Ingredients: ¾ 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 ½ 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; ½ cup torn fresh basil

4 Ratings
4 Reviews

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.

By 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)

Nutrition Info

Directions

Step 1
Soak cashews in a bowl of water for 1 hour. Drain.

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Step 2
Soak noodles in a bowl of very warm water for at least 1 hour. Drain.
Step 3
Combine cashews, soy sauce, oil, fish sauce, honey, lime juice, and Sriracha in a mini food processor, and process until very smooth.
Step 4
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

Per Serving:

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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gortrixie

03/26/2018

The cashew sauce had great flavour, but it was gritty. Perhaps I should have soaked the cashews longer than an hour, but i whizzed it up in the mixer very thoroughly. We forgot to add the cabbage so not sure if that would have improved it or made it less enjoyable. It was ok but not great. My rice noodles never really got soft and chewy like pasta, but instead kind of crumbly. All in all I don't think I'll make this again, but I think the sauce has potential.

thecurlygirl

07/24/2017

This is the most disgusting recipe I've made in a very long time. The "cream" was so thick and pungent I had to add coconut milk to thin it. It still made me gag. Avoid!

daneanp

10/13/2016

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.

WifeofaFoodie

07/28/2016

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.

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