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Rainbow Veggie Pad Thai with Cashew Satay Sauce. Ready in 15 minutes. | www.saltedmint.com

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.
Course Main Course
Cuisine Asian
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4
Calories 443kcal
Author Debs


  • 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 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.