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Creamy Cashew Noodles {gf,df,rsf}

If you're a pad thai, hibachi, Chinese food lover, I think this recipe is going to be your new best friend. Actually, I know it is! These pad thai inspired cashew noodles contain the ultimate creaminess with such minimal ingredients; this is a 6 ingredient recipe! This recipe features all my more nutrient dense pad thai ingredients, such as brown rice pad thai noodles, all natural cashew butter, raw honey, coconut aminos, sesame oil, raw cashews, and fresh garlic. I love to pair this noodle dish with my sesame chicken dinner recipe from my blog; I love a little mix of everything! I would highly recommend pairing both recipes together for the ultimate dinner. I paired these noodles with steamed mushrooms, carrots, and broccoli, but feel free to add in your own mix of vegetables! This recipe is entirely gluten free, dairy free, and refined sugar free. Without further a due, let's get to the recipe.



Prep time: 10 minutes

Cook time: 8 minutes

Serving size: 4


1 package brown rice pad thai noodles

1 1/2tbs creamy cashew butter

1/4c coconut aminos

1tsp rice vinegar

1/2tbs raw honey

2-3 cloves garlic

2tbs cashews


1. Start by bringing a large pot to boil on the stovetop.

2. In a medium bowl, add in cashew butter, coconut aminos, rice vinegar, raw honey, and garlic. Mix until cashew butter is well combined with all other ingredients.

3. Once water is boiling, add in noodles. Cook as directed (about 6-8 minutes).

4. While that boils, crush your cashews into small crystals. Set aside.

5. Drain noodles and pour back into pot.

6. Add in your cashew sauce and mix until well combined. (option to add a tsp arrowroot starch to thicken if needed).

7. Time to serve noodles, add your veggies and protein if desired, and finish with a sprinkle of crushed cashews on top.


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