Creamy Cashew Quorn Pad Thai (Vegan)
You know those recipes you plan in your head and spend all day dreaming about, building your hopes up and praying they turn out like you imagine?
This was one of those!
I was so apprehensive with the flavour combinations at first but when I made it, it was truly love at first taste- you must give it a go!
Feel free to change the protein course to suit your dietary requirements too, it’s so versatile 🙂
Ingredients (Serves 2):
-300g Quorn Pieces
(Sub with Tofu/Chicken etc if you prefer!)
-300g Mixed stir fry vegetables
-200g Rice Noodles
-30g Cashew Butter (I used Meridian)
-3 TBSP Liquid Aminos (Can use soy sauce)
-1 TBSP Coconut Oil (I use The Good Stuff)
-2 TSP Smoked Paprika
-1 TSP Garlic powder
-1 TBSP Crushed Ginger
-1 Regular Onion
-1 Spring onion to garnish
1.Cook your Quorn pieces with your chopped onion then add the ginger, garlic, paprika, veg and beansprouts
2.Boil your noodles and place to one side. Combine the cashew butter with the liquid aminos and coconut oil. Pour this on top of the stir fry, add 100ml water then reduce the heat and allow it to simmer for about 10 minutes.
3.After it has reduced, divide your noodles and your stir fry, garnish with spring onions then tuck in!!
This recipe is perfect for me as I can divide it into a bowl and a Tupperware dish ready for me to take have for lunch the following day 😉
Hope you enjoy,