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.
- 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.