• On the Menu: Takeout, Take Two


    We’re taking a break from the takeout by re-envisioning some of our to-go favorites—see how we DIY it here.
    Photos by Jessie Snyder


    Veggie Pad Thai with Cashew Sauce
    Makes 3 servings

    Ingredients
    For stir-fry:
    1 medium zucchini
    2 medium carrots
    1 red bell pepper
    1 package of kelp noodles
    1 package of tempeh
    2 tablespoons olive oil

    For cashew sauce:
    1/2 cup toasted cashew butter (plain)
    1/2 cup filtered water
    2 tablespoons tamari
    1 tablespoon apple cider vinegar
    1 teaspoon rice vinegar
    1/2 teaspoon sea salt
    1 garlic clove
    1/2 teaspoon fresh grated ginger
    1/4 teaspoon chili flakes

    Toppings:
    cashews, toasted and chopped
    fresh cilantro leaves
    wedge of lime


    Directions:
    Combine the ingredients for the cashew sauce in an upright blender and process until smooth. Transfer to an airtight jar. Can be used right away, or made ahead of time and stored in the fridge for up to one week. 

    Wash and pat dry the vegetables for the stir-fry. Using a julienne peeler, make thin vegetable noodles from the carrot and zucchini. Slice the bell pepper in half, remove the stem and seeds, and peel into thin strips as well using a flat blade vegetable peeler. (Or slice very thin using a sharp knife.) Remove the tempeh from the package and crumble into tiny bits over a small bowl. 


    Add the olive oil to a large skillet and heat over medium on the stove. Add the vegetables and tempeh crumbles, and toss while cooking until the veggies are tender, about 3 minutes. Open the bag of kelp noodles and rinse under water for a few seconds. Add to the veggie stir-fry on the stove, and break up the bunch of noodles using tongs until they are well incorporated with the veggies. Continue tossing and cooking for an additional 3 minutes. 

    Add half the jar of cashew sauce to the sauté pan and toss with tongs to incorporate and warm. Remove the pan from the stove and divide between 3 bowls. Top with your choice of toppings, if desired, and drizzle with more sauce right before serving. Can be eaten warm, or chilled and eaten cold. 


    Just like good Chinese takeout, this dish is super when eaten cold from the fridge for breakfast the following morning. Pass around the chopsticks and dig in!

    Shop Cookbooks
    Shop Kitchen