The purpose of this veggie pad thai may or may not have been because I really wanted to use my spiraliser. And by that, I mean it definitely was because I wanted to use my super handy little spiraliser.
Mine is a hand held death defying contraption that threatens my fingers with decapitation every time I use it. We have an understanding. I go slow and it leaves my fingers alone. So, basically my spiraliser is my boss. But, whatever. In return I get gorgeous long thin ribbons of colourful veggies. Fair trade I say.
But enough about the spiraliser. Let’s talk pad thai. Because isn’t dinner pretty much what any one wants to talk about at any given time? Let’s break this pad thai down shall we. We’ve got aaaallll the veggie noodle-y things going on. Zoodles, spoodles and caroodles are all in the house tonight. Colour and freshness a-plenty.
As I’m embarking on this Weight Watchers journey, I’m still in awe of the things I get to eat that are so good for me and so low on the points system! Like I could almost eat my body weight in this veggie pad thai. So, yeah, it’s got all the veggie noodles but I still popped some rice noodles in there because carbs. You guys… I still love carbs!
But besides the stunning colours of this hot little number, we need to talk about that cashew sauce. O. Em. Gee! Creamy cashew butter, with some chilli flakes and some Chinese rice vinegar. You also need a small drizzle of fish sauce. And what ever you do, don’t smell the fish sauce. I know, something in you is gonna say “go on. Smell it. Just to remind yourself how bad it smells.” Don’t do it. It’s as bad as you remember. And I know that, because that’s exactly what I did.
But some crazy magic happens when it gets blended into that cashew sauce and gets hit with those chillies. It turns into salty, savoury rich delicious-ness. The last thing you need to know about this pad thai? I made the sauce in the blender, so it will literally take you about 13 minutes to get dinner on the table. GAH! Happy dinner time!
Rainbow Veggie Pad Thai with Satay Sauce
- 150 g butternut squash noodles
- 150 g zucchini noodles
- 150 g carrot noodles
- 300 g ready to wok noodles
- 50 g shredded red cabbage
- toasted unsalted cashews
- 1 tsp fish sauce
- 2 Tbsp vinegar
- 60 g cashew butter
- 2 Tbsp light soy sauce
- 1 Tbsp sesame oil
- 1 tsp chilli flakes
- red and green chillies chopped
- coriander and basil radish
- Place all the veggie noodles in a pan over a medium heat. Let them warm up and season the noodles. Add the wok noodles and leave over the heat until everything is warm.
- Place the noodles in a bowl and add the spinach, spring onions and basil letting the heat wilt the spinach.
- In a small bowl place all the sauce ingredients together and whisk. Drizzle the pad thai with the satay sauce.