Butternut Squash Spirals Peanut Pad Thai

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This Butternut Squash Spirals Peanut Pad Thai recipe is filled with flavor and is a “noodle” dish you don’t have to feel guilty about! Our already spiraled Butternut Squash adds a crunchy sweetness.


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What You Need

  • 1 Pero Family Farms Butternut Squash Spirals
  • ½ cup Shredded Purple Cabbage
  • ½ cup Red Bell Peppers, sliced
  • 1 cup Curly Kale, chopped
  • 2-3 TBLS Unsalted Peanuts, halved or chopped
  • 1 tsp Sesame Oil

Peanut Pad Thai Sauce

  • 1 TBLS Apple Cider Vinegar
  • ½ cup Creamy Organic Peanut Butter
  • ½ cup Water, more for a thinner sauce
  • 1-2 tsp Honey
  • 2 TBLS Soy or Tamari sauce
  • ½ lime, juiced
  • 1-2 Garlic cloves
  • ½ tsp Sesame Oil
  • 2 tsp Fresh Cilantro
  • Fresh Cilantro and Peanuts for garnish (optional)

Lets Get Started

  1. To prepare the Pad Thai Sauce, place all the ingredients for the sauce in a blender, Blend until smooth. This sauce will keep in an airtight container for up to 2 weeks in the fridge,
  2. In a wok or large sauté pan heat sesame oil over medium/high heat. Add butternut squash spirals. Allow for the spirals to cook for 4-5 minutes. Once cooking add cabbage, red bell peppers, and curly kale. Season with a few pinches of salt and pepper. Stir occasionally and allow the vegetables to cook for 5 minutes.
  3. Add 1 tablespoon at a time the peanut pad thai sauce coating all the ingredients in the sauce. Repeat adding the the sauce 2 more times until the butternut squash spirals are well coated and the dish is cooked.
  4. Garnish with fresh cilantro and peanuts.
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