Vegan Butternut Squash Spiral Pad Thai

Butternut squash spirals are so so so good. This Vegan Butternut Squash Spiral Pad Thai is so so so good. This meal takes less than 15 minutes to prepare and is an easy way to introduce more vegetables into your diet. Making a quick and healthy weeknight meal is a must at least once a week.

You do not need to much time and only a few ingredients to prepare this recipe. First off it is a rainbow of colors, which means a rainbow of nutrients. All these vegetables are great on their own but mixed all together with a scrumptious peanut pad thai dressing makes it even better.

Pad thai is a traditional Thai stir fry noodle dish. Usually flour, rice, or egg noodles are used for pad thai. Also pad thai can be extremely spicy. This recipe is not spicy at all. Of course you can change that by adding hot sauce or hot peppers. To keep it more approachable and not scare any one away this recipe is a more neutral no spicy pad thai.

For the butternut squash spirals, if you have a spiralizer USE IT!. Because I don’t and I wanted to make this recipe even more convenient for you all I recommend using Pero Family Farms Butternut Squash Spirals  

These vegetable spirals are perfect for this recipe.

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Vegan Butternut Squash Spiral Pad Thai

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 2

Author Alexandra Golovac, Health Coach

Ingredients

• 1 Pero Family Farms Organic Butternut Squash Spirals
• 1/2 cup Shredded Purple Cabbage
• 1/2 cup Red Bell Pepper 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
• 1/2 cup Creamy Organic Peanut Butter
• 1/2 cup Water more for a thinner sauce
• 1-2 TBLS Honey
• 2 TBLS Soy or Tamari Sauce
• 1 TBLS Tamarind Sauce
• 1/2 Lime, juiced
• 1-2 Garlic cloves
• 1/2 tsp Sesame Oil
• 2 tsp Fresh Cilantro

Cilantro and Peanuts for Garnish

Instructions

• 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.