Go Back

Vegan Butternut Squash Spiral Pad Thai

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2
Author Alexandra Golovac, Health Coach


  • 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


    • 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.