Ingredients for 4 servings

1/8 tsp salt
¼ cup cashew butter
½ cup unsweetened coconut milk
1 box pad thai brown rice noodles
1 tsp extra virgin olive oil
1 tsp stevia
1 ½ cups unsweetened cashew milk
2 tbsp crumbled cashews
2 tsp liquid smoke (optional)
3 tbsp curry powder
dash pepper
hot sauce (optional; to taste)

Directions

Prepare brown rice noodles according to package instructions.

In a small saucepan over medium heat, lightly sauté crumble cashews in extra virgin olive oil, until golden brown. Set aside.

In a medium saucepan, bring cashew milk to a boil. Add in curry powder, stevia and optional liquid smoke. Mix well. Add salt and pepper to taste.

To the cashew milk, add coconut milk and cashew butter. Stir until homogeneous.

Add noodles and bring heat to medium-low. Stir until noodles are covered.

Serve in bowls topped with toasted cashews. Top with optional hot sauce.