This cashew vegan pad thai, is one of my favourite asian inspired recipes! It is easy to make and full of nutrients. I’m at the point of social distancing where I am missing my favourite Asian dishes. I am craving some good sushi right about now! I hope you try this recipe and share with your loved ones in your home! Stay Safe Friends.
WHY YOU WILL LOVE THIS RECIPE
I love Pad Thai, but it is a dish that I was nervous to make. When you go to a restaurant and the chef there with a big wok; they know what they are doing.
I made this Cashew Vegan Pad Thai recipe simple and easy! It had nutrients like cashews and black sesame seeds that vegan can incorporate into their diet. It’s a filling main dish that I hope you love to make!
HEALTH BENEFITS OF BLACK SESAME SEEDS
I love adding black sesame seeds to any asian inspired meal! I feel like it is just the topping that the dish is missing. You often see black sesame seeds on sushi. It is an excellent source of calcium and iron, and a great way to vegans to add some nutrients to this dish!
TIPS ON HOW TO MAKE THIS RECIPE
- Always check the package directions for how to cook the rice noodles before you begin. They all vary depending on the brand
- Add your favourite vegetables to this dish
- If using broccoli or bok choy, you will need to cook those vegetables first
- You can use peanuts instead of cashews
- Feel free to add sriracha in the sauce mixture if you want it a bit spicy!
- Crushed nuts are a great topping!
OTHER RECIPES TO TRY IF YOU LOVED THIS ONE
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Cashew Vegan Pad Thai
Ingredients
- 1 package rice noodles (medium sized, not thin)
- 1 tbsp olive oil extra virgin
- 1 package extra-firm tofu
- 2 tbsp chopped garlic
- 4 tbsp coconut sauce (you can use soy sauce or tamari)
- 1 tbsp coconut sugar
- 1 lime, juiced
- 1 cup cashews
- 1 Cup Spinach
- 1 chopped green onion
- 2 tbsp black sesame seeds
Instructions
- Cook your rice noodles according to the package. Different brands vary, but you want to make sure it isn't overcooked. Slightly undercooked is okay as you will be cooking it again later
- Heat your olive oil at medium health in a large frying pan and pan fry your tofu. You will need to cook it for 2-3 minutes each side
- Remove from the heat and cut into squares
- Add it back to the pan to brown all the sides of your squares
- In the meantime mix in a bowl the garlic, coconut sauce, coconut sugar, and lime juice
- Add the rice noodles into the pan with the tofu and mixed sauce. Mix well with a large wooden spoon to coat noodles. Be sure not to break them apart
- At this point add your spinach and cashews and mix well
- 1 TBSP of water at a time now to allow the noodles to cook all the way through and not stick together
- Continue add water, 1 TBSP at a time if you find that the noodles are not cooking all the way through
- Remove from heat, top with green onion, black sesame seeds, and more cashews
- Enjoy!
Notes
- Always check the package directions for how to cook the rice noodles before you begin. They all vary depending on the brand
- Add your favourite vegetables to this dish
- If using broccoli or bok choy, you will need to cook those vegetables first
- You can use peanuts instead of cashews
- Feel free to add sriracha in the sauce mixture if you want it a bit spicy!
- Crushed nuts are a great topping!
