Cashew Pad Thai
Prep Time
- Prep | 10 minutes
- Cook | 15 minutes
- Ready in | 25 minutes
Utensils
- Large Frying Pan or Wok
- Small Sauce Pan
- Mixing Bowl
Ingredients we send
- Carrot
- Red Capsicum
- Broccoli
- Shallot/Brown Onion
- Garlic
- Pad Thai Rice Noodles
- Lime
- Cashew Nuts
- Curry Powder
Ingredients you’ll need
- Oil Of Choice
- Salt & Pepper
- 2 tbsp of Soy Sauce For Couple Size / 3 Tbsp For Family Size
- 2 Tbsp of Water For Couple Size / 3 Tbsp For Family Size
- 1 Tsp Of Sugar / 2 Tsp For Family Size *optional
NUTRITION PER 1 SERVING
Calories 1310kj, Fat 12.3g, Proteins 10.9g, Carbs 32g,
ALLERGY INFO
Gluten Free | Contains Nuts |
Method
- Firstly prepare vegetables, finely chop garlic and dice shallot. Chop carrot in half and then length ways, along with red capsicum, roughly chop broccoli into bite-sized florets.
- In a small mixing bowl, add the juice of the lime, soy sauce (see “ingredients you’ll need” for measurements), curry powder & water, mix well.
- Bring a sauce pan of water to a boil, add rice noodles and cook according to package instructions. Drain and rise noodles under cold water, set aside.
- Heat oil in a pan, sauté garlic, shallot, for 2-3 minutes, add in cashew nuts, sauté for 2-3 minutes. Add carrots, red capsicum and broccoli, mix well, add in the sauce mixture, let simmer on a medium heat for 6-10 minutes or until vegetables soften. Add rice noodles, and fold into veggies.
- Serve in a bowl. Enjoy.
