Vegan Pad Thai Noodles with a Creamy Cashew Sauce

                                     


One of my favorite types of cuisine would have to be Thai Food- I love their noodle dishes, salads, rice dishes, veggie dishes, tofu dishes, soups, and sauces! The only problem is that most Thai Food restaurants cook with a TON of fat- I mean, that's what makes it so delicious, right?

It might be delicious, but it isn't so good for our waist line- that's why I only go out to Thai restaurants occasionally on the weekends, and it is definitely a treat for me! Since I believe there is a healthy alternative to pretty much any "unhealthy" food on the planet, I decided to create a Thai style dish that is completely healthy and guilt free while still being absolutely delicious.

Pad thai is one of my favorite Thai dishes, and this recipe is the perfect substitute to those found in my favorite Thai restaurants. I hope you enjoy it as much as I did!


Pad Thai Noodles (serves 3)

• 1/2 packet "Annie Chun's" Brown Rice Pad Thai noodles (I found it at Sprout's market!)
• 1/2 thinly sliced red pepper
• 2 handfuls mung bean sprouts
• 2 shredded carrots
• 1 thinly sliced celery stalk
• 1/4 purple cabbage thinly sliced
• himalayan salt and pepper to taste
• 2 tsps sesame oil
• 4-5 tsps apple cider vinegar
• 1/2 tsp coconut sugar
• 2 minced garlic cloves
• chili flakes to taste
• juice of  1/2 lime
• about 1 inch fresh ginger stalk (minced)
• 1 small packet tofu, cut into small cubes
• 1 tsp avocado oil
• himalayan salt, pepper, paprika, & turmeric to taste

Creamy Cashew Sauce

• 2 tsps cashew butter
• 4-5 tsps water
• 1 tsp apple cider vinegar
• 1 minced garlic clove
• about 1/2 tsp minced ginger
• 1/2 tsp agave 

First, cook noodles by following the instructions on the box- put them to the side. Put veggies in a large pan, add salt and pepper to taste, and lightly cook with some water. While the veggies cook, make the sauce for the pad thai (from ingredients 8-13). After making the sauce, cook tofu in a small pan with the rest of the ingredients. When the veggies, tofu, and sauce are ready, mix them all together in the pan and pour in the noodles. Mix and let cook for a few more minutes. When done, sprinkle with fresh cilantro, cashews, and more chili flakes if desired. Top with creamy cashew sauce and enjoy!!

xxx

Rachel