Cashew Pad Thai (Vegan, Gluten-Free)
Bursting with asian flavors, this cashew pad thai recipe is one that I make regularly and have since hooked several friends on.
Servings: 4 people
Ingredients
- 2-4 garlic cloves
- 6 chives (green onions)
- 2 tbsp sesame oil
- 3-4 long carrots
- 2 bunches of broccolinni
- 2 tsp salt
- 1 tsp pepper
- 1/4-1/2 cup coconut aminos
- 1-2 tbsp hot pepper sesame oil
- 1 packet pad thai rice noodles (see images above for my favorite)
- 1 cup raw cashews
- sesame seeds
- optional radishes, cilantro, thai basil, limes, etc for garnish
Instructions
- Dice garlic and 4 chives (green onions). You want to save 2 of the chives for toppings later.
- Refer to package instructions for rice noodles and put the water in a medium saucepan to boil.
- Heat a large saucepan on medium heat and add sesame oil.
- Add garlic and chives to the saucepan and cook until garlic is fragrant (about 2-3 minutes).
- While garlic and chives are cooking, cut the carrots and brocolinni bunches.
- Add carrots and broccolini, salt, pepper, coconut aminos, and hot pepper sesame oi to the saucepan.
- Cook mixture until softened (about 10-15 minutes on medium heat).
- The water for the rice noodles should be boiling by now. While vegetable mixture is cooking, follow package instructions to cook the rice noodles (most only take about 8 minutes to cook in boiling water so they usually finish up right on time).
- Once the noodles are cooked, strain water and add rice noodles to the vegetable mixture.
- Mix noodles into vegetables thoroughly and taste test a small bite.
- Add more or less hot pepper sesame oil depending on desired spiceness.
- Add more coconut aminos for a sweeter mixture and more salt for a more savory mixture.
- I keep taste testing and adding ingredients until it tastes good to me.
- Use tongs or a pronged spoon to serve veggie and noodles into bowls.
- Dice the last 2 chives and cashews. Sprinkle chives, cashews and sesame seeds over bowls to garnish.
- Add any other desired toppings and enjoy!