Vegan Pad Thai with Cashew & Lime Sauce

Vegan Pad Thai

By Rita Balshaw
SERVES 4 (V, VEG, DF, GF)

In honour of my penny-saving student friends, I would like to share this healthy and insanely delicious South East Asian noodle dish. This Thai and Indonesian fusion showcases a blend of fantastic flavours and the aromatic excellence of traditional Asian cooking.

Ingredients:

Pad Thai:
100 grams firm tofu
100 grams tempehIMG_5432
3 tbsp rice bran oil
1 cup chopped broccoli
1 cup shredded red cabbage
1 cup grated carrot
1/2 cup chopped coriander
1/2 cup basil leaves
4 tbsp tamari soy sauce
1 tbsp tamarind paste
1 tbsp raw honey
1/2 cup lemon juice
1 tbsp crushed garlic
2 fresh limes
1 packet rice noodles

Cashew & Lime Sauce:
1 cup raw cashews
1/4 cup purified water
2 tbsp tamari soy sauce
2 tbsp lime juice
2 drops lime essential oil

Create:

Add rice noodles to a saucepan of boiling water allowing to cook for one minute. Drain the rice noodles and rinse under cold water. Place rice bran oil and sliced tofu and tempeh to a wok style fry pan. Cook on medium heat until slightly golden in colour. Add in veggies, herbs and remaining sauces. Thoroughly mix and combine. Simmer for five minutes then mix through the rice noodles. To make cashew & lime sauce, pulse all sauce ingredients together for two minutes in a blender or food processor. Serve the Pad Thai into bowls and garnish with a sprinkle of chili flakes, a handful of cashews, a good squeezing of fresh lime and lashings of the Creamy Cashew & Lime Sauce!