Cashew Carrot Noodle Pad Thai
2 cups spiralized carrot noodles
1/2 cup of each: chopped bell peppers, mushrooms, broccoli, and onions
1 tbsp Artisana Organics Coconut Oil
2 tbsp chopped basil
2 tbsp chopped cashews
1 tbsp Artisana Organics Cashew Butter
2 tsp coconut aminos
1 tbsp filtered water
1 tsp ground ginger
Sea salt & pepper to taste
In a large saute pan, heat 1 tbsp of coconut oil.
Saute chopped vegetables until lightly cooked.
Add spiralized carrot noodles and basil to the pan and continue to cook.
Reduce pan to low heat and cover while preparing the sauce.
In a medium bowl, whisk together cashew butter, coconut aminos, water, ginger, sea salt & pepper until well combined.
Pour sauce over the carrot noodles and bring heat to medium while cooking.
Cook until noodles still have a little firmness, then plate and top with basil and cashews.