Cashew Veggie Pad Thai

A veggie-filled twist on the classic pad Thai dish, with a dreamy cashew sauce you’ll want to toss on everything!

Stir-fry:
1 medium zucchini
2 medium carrots
1 red bell pepper
1 package of kelp noodles
1 package of tempeh
2 tablespoons olive oil

Cashew sauce:
1/2 cup toasted cashew butter (plain)
1/2 cup filtered water
2 tablespoons tamari
1 tablespoon apple cider vinegar
1 teaspoon rice vinegar
1/2 teaspoon sea salt
1 garlic clove
1/2 teaspoon fresh grated ginger
1/4 teaspoon chili flakes

Toppings:
cashews, toasted and chopped
fresh cilantro leaves
wedge of lime

View the full recipe at Faring Well →