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  • Course

    Main Course

  • Prep time

    70 Mins

  • cook time

    15 Mins

  • servings

    6

  • Author

    @edgarraw

  • Video & Images by

    @anettvelsberg

Ingredients

Pesto Sauce

  • 1 cup cashews soaked for 1 hour in hot water
  • 1 cup dino kale, roughly chopped
  • 2 cups basil, roughly chopped
  • 3 tbsp nutritional yeast
  • 4-6 cloves garlic, roasted
  • 4 tbsp lime juice
  • ½ tsp pink salt or to taste
  • ¾ cup water

Noodles

Toppings

  • 1½ cups cherry tomatoes, halved
  • 3 tbsp extra virgin olive oil
  • 1 cup fresh basil

product used in the recipe

Organic Brown Pad Thai Rice Noodles

  • 1

    Process pesto ingredients in a high-speed blender until smooth.

  • 2

    Cook noodles according to directions on package, strain and return to pot.

  • 3

    Pour pesto sauce over noodles, stir in tomatoes, drizzle with olive oil, and top with fresh basil. Serve immediately.

  • 4

    Sauce may be stored in a mason jar in a fridge for up to 5 days.

product used in the recipe

Organic Brown Pad Thai Rice Noodles

Instruction video

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