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    Home » Salads

    Rainbow Veggie Pad Thai with Cashew Satay Sauce

    Last Updated: Jan 15, 2019 • By Debs • 1 Comment • About 3 minutes to read this article.. • This post may contain affiliate links

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    Veggie pad Thai with Asian sauce.

    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.

    Vegetable pad thai with cashew dressing.

    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!

    Vegetable pad thai with cashew dressing.

    Rainbow Veggie Pad Thai with Satay Sauce

    Gorgeous long thin ribbons of colourful veggies tossed with a sweet and spicy peanut sauce for the best veggie pad Thai you've ever had.
    5 from 1 vote
    Print Pin Rate
    Prep Time: 10 minutes
    Cook Time: 5 minutes
    Total Time: 15 minutes
    Servings: 4
    Calories: 443kcal
    Author: Debs

    Ingredients

    • 150 g butternut squash noodles
    • 150 g zucchini noodles
    • 150 g carrot noodles
    • 300 g ready to wok noodles
    • 50 g shredded red cabbage
    • spinach
    • basil
    • toasted unsalted cashews
    • 1 teaspoon fish sauce
    • 2 tablespoon vinegar
    • 60 g cashew butter
    • 2 tablespoon light soy sauce
    • 1 tablespoon sesame oil
    • 1 teaspoon chilli flakes
    • red and green chillies chopped
    • coriander and basil radish

    Instructions

    • 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.

    Nutrition

    Serving: 4Servings | Calories: 443kcal | Carbohydrates: 77g | Protein: 7g | Fat: 11g | Saturated Fat: 2g | Sodium: 801mg | Potassium: 513mg | Fiber: 4g | Sugar: 4g | Vitamin A: 10615IU | Vitamin C: 23.9mg | Calcium: 62mg | Iron: 2.2mg
    have you made this recipe? I'd love to see it! Tag me @salted_mint or use #saltedmint!
     

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    Reader Interactions

    Comments

    1. Melissa Griffiths says

      May 13, 2018 at 1:10 am

      I really need to use my spiralizer more - so many fun ways to incorporate more veggies!

      Reply

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    Hi, I'm Debs! A Cordon Bleu graduate with more than 10 years of restaurant cooking experience. I now focus on helping you create easy, delicious and healthy(ish) comfort food recipes from scratch. Welcome to my virtual kitchen!

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