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.
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