Thai Cashew Noodles With Spicy Scallops & Cashew Butter

Recipe by Manami
READY IN: 45mins




  • Pulse cashews in a mini food processor until paste-like; add water and oil, pulse until mixture is creamy.
  • Add sugar and salt; pulse to incorporate.
  • Refrigerate in an airtight container for up to 2 weeks.
  • Bring a pot of water to boil for the vegetables and noodles.
  • Combine juice of 1 lime, 2 T honey, 1 tsp chili garlic sauce, 1 T ginger and garlic in a large bowl.
  • Add scallops, tossing to coat; marinate in the refrigerator for 20 minutes or as long as 2 hours.
  • Ass bell pepper, carrots, peas, and noodles to boiling water; cook 4-5 minutes or until noodles are soft and vegetables are crisp-tender.
  • Drain noodles and vegetables reserving 2-3 cups noodle-cooking water in a large measuring cup.
  • Rinse noodles and egetables under running water to remove excesss starch; return to empty pot.
  • Combine cashew butter, juice of remaining lime, 2 T honey, 1 tsp chili garlic sauce, and 1 T ginger; whisk until blended.
  • Add sauce to drained vegetables and noodle in pot.
  • Thin sauce with somee of the reserved noodle-cooking water (about 2 cups).
  • until sauce reaches desired consistency: season with salt.
  • Heat 1 T oil in large sauté pan over high heat; remove scallops from marinade -- discard marinade.
  • Pat scallops dry with paper towels.
  • Sear scallops until browned on one side -- flip scallops until browned on other side.
  • Divide noodle mixture among 4 plates.
  • Top each with 3 scallops.
  • Garnish each serving with cilantro and roasted cashew halves.