Vegan Pad Thai with Zucchini Noodles, Seitan, and Cashew Sauce

Drain the soaked cashews and add them to a blender with 1/4 cup (60 ml) fresh water, 1 tablespoon soy sauce, 1 teaspoon maple syrup, and 1 tablespoon lime juice. Blend on high until completely smooth and creamy, about 1 to 2 minutes, scraping down the sides as needed. Add a splash more water if the sauce is too thick to drizzle. Set aside.

In a small bowl, whisk together the tamarind paste, remaining 2 tablespoons soy sauce, remaining 1/2 tablespoon maple syrup, remaining 1 tablespoon lime juice, and 2 tablespoons of water. Taste and adjust: it should be tangy, salty, and slightly sweet. Set aside.

Use a spiralizer to turn the zucchini into noodle-like strands. If you don't have a spiralizer, use a julienne peeler or sharp knife to cut thin strips. Place the zucchini noodles in a colander, sprinkle with 1/4 teaspoon salt, and let them sit for 10 minutes to release excess water. Gently squeeze dry with a clean kitchen towel or paper towels. This step is important; soggy noodles are the enemy here.

Heat 1 tablespoon sesame oil in a large wok or skillet over medium-high heat. Add the seitan strips in a single layer and cook without moving for 2 minutes, then stir-fry for another 3 to 4 minutes until browned and slightly crispy on the edges. Remove the seitan from the pan and set aside.

In the same pan, add the garlic, ginger, and the white parts of the green onions. Stir-fry for 30 seconds until fragrant. Add the julienned carrot and sliced red bell pepper and stir-fry for 2 minutes until just tender but still crisp.

Add the drained zucchini noodles to the pan and pour in the prepared pad thai sauce. Toss gently with tongs or a spatula and cook for 2 to 3 minutes, just until the noodles are heated through and coated in sauce. Do not overcook, or they will release more water and become mushy.

Return the seared seitan to the pan along with the bean sprouts and the green parts of the green onions. Toss for 1 minute to combine and warm through. Remove from heat. Divide among four bowls and drizzle with the cashew sauce. Top with crushed peanuts, cilantro, and red chili flakes if desired. Serve immediately with lime wedges.