Creamy Cashew Pad Thai
Serves 210 mins prep15 mins cook
A hearty bowl of Creamy Cashew Pad Thai made with leftover shrimp, arugula, sautéed shiitakes, red cabbage, snap peas, sautéed peppers, and rice noodles, topped with a creamy cashew sauce.
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What you need
Instructions
1: Whisk together cashew butter, coconut milk, and coconut aminos until smooth and creamy. 2: Add lime juice, Tamari, curry powder, and red pepper flakes to the mixture. 3: Prepare the shrimp and vegetables (arugula, shiitakes, red cabbage, snap peas, sautéed peppers) as desired. 4: Cook the rice noodles according to the package instructions. 5: Toss the rice noodles with the creamy sauce and the prepared shrimp and vegetables.View original recipe