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BFC Recipe: Cashew Pad Thai PDF Print E-mail

By Janice Malin
November 2014

1/2 lb. wide rice noodles
1 large onion, thinly sliced into half moons
1/2 lb. mushrooms, sliced
2-4 carrots, cut into matchsticks
1 small head broccoli, cut into bite-size pieces
1 small head chinese cabbage, or equivalent greens, sliced into thin shreds
6-8 oz. tofu, cut into small cubes
2-3 large eggs, beaten with some salt and pepper
4 Tbsp. coconut oil for saute + 1 Tbsp. for omelet
4 Tbsp. cilantro
4 Tbsp. mint
4 Tbsp. basil
4 cloves of garlic
1 small hot pepper or 2 Tbsp. hot sauce, to taste
3 Tbsp. tamari
2 Tbsp. brown rice vinegar
1 Tbsp. mirin or sherry
1/4-1/2 cup cashew butter
1/2 cup water, more as needed
1/2 cup chopped toasted cashews for garnish
1 lime, quartered
optional: snow peas, seitan, scallions

Fill a large pot with water, bring to a rolling boil, and cook noodles until just tender. Drain and rinse thoroughly under cold water. Drain again and set aside. In a small food processor or blender, combine herbs, garlic, hot pepper, tamari, rice vinegar, mirin, cashew butter, and water. Blend until thoroughly smooth. Use more water if too thick to pour. Set aside. Heat the 4 Tbsp. coconut oil over medium high heat in a large skillet. Add the onions and saute until translucent. Then add mushroom, carrot and tofu. Continue to fry while stirring for about 3 minutes. Add broccoli and proceed for another 2 minutes. Then add the chinese cabbage (or greens) and continue frying until tender. Meanwhile, heat another pan and add 1 Tbsp. coconut oil. Pour in the beaten egg and let set on the bottom. If the egg it too runny to flip, use a fork to allow some of the liquid to get under and set, much as you would to make an omelet. Flip until just set and flip from pan onto a cutting board. Slice into thin bite-size strips. Save for use when assembling.

When the vegetables are cooked, add the noodles to the pan and heat through, using some water if the noodles begin to stick. Add the sauce to combine and heat. Place the egg strips on top. Serve in wide, shallow bowls garnished with cashews, lime quarters, and scallions if using. Serves four as a main dish.