Cashew Butter & Purple Corn Noodles
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Ingredients
- ½ cup cashew butter
- 1 tablespoon fish sauce
- 2 tablespoons soy sauce
- 1 teaspoon Sriracha
- ¼ cup coconut milk
- to taste: Thai Basil Salt, and Pepper
Instructions
- Over medium heat in a small saucepan, melt the cashew butter.
- Whisk in fish sauce, soy sauce, sriracha and coconut milk. Let simmer for 10 minutes.
- Season with Thai basil, salt, and pepper and toss noodles in the sauce. Top with your favorite protein, be it chicken, beef, or grilled fish.
Notes
This sauce can be used with any Thai Kitchen noodles, but in this specific recipe, I used their Purple Corn and Rice Noodles. Sauce can be served both hot and cold.