Butternut Squash Spirals Peanut Pad Thai

recipe

Butternut Squash Spirals Peanut Pad Thai

flavor profile | crunchy

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.

PREP TIME

START TO FINISH

SERVINGS

What you need

Ingredients

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)

What you need

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Let’s Get Started

Directions

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,
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.
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.
Garnish with fresh cilantro and peanuts.