Butternut Squash Pad Thai

 
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To date, this has been the most saved (read sought-after) recipe of the Haus of Ojas Instagram collection! And for good reason. This dish is easy to make, comforting, and heats up well for lunches and dinners alike. Pro tip: I chop the veggies and mix up the sauce in advance. When I come home, all I need to do is mix up everything in a big pot, and voila! Dinner on a week night with ease.


 

ingredients

  • Coconut oil

  • 3 stalks green onion, ends removed, chopped

  • 1 1’’ knob fresh ginger, peeled, chopped

  • 1 red pepper, sliced vertically, seeds and top discarded

  • 2 cups spiraled butternut squash

  • 1 cup shredded carrots

  • 8 oz white, or brown rice noodles

For the Sauce:

  • 2 tbsp peanut butter (or, use all cashew butter)

  • 2 tbsp cashew butter

  • 1/4 cup coconut aminos (or soy sauce)

  • 1 tbsp fish sauce (optional)

  • 1 tbsp Korean gochujang sauce

  • 1 tbsp maple syrup

  • 1 tsp apple cider vinegar

Toppings:

  • Lime wedges, peanuts, sesame seeds, cilantro, and additional scallions

 

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instructions

  1. Prepare the sauce by mixing all of the sauce ingredients in a bowl with a whisk, or fork (add more coconut aminos/soy sauce as needed - sauce should be thick, but not impossible to whisk)

  2. In a large pot (I use a dutch oven), heat coconut oil

  3. Once hot, add green onion, sauté for a few minutes

  4. Add ginger, pepper, squash, and carrots, mix well

  5. Add salt, continue to sauté veggies

  6. Meanwhile, in a separate pot, cook rice noodles according to package (once water is boiling, noodles will take about 5 minutes)

  7. Drain noodles, rinse with cool water, then add to pad Thai pot, and mix well

  8. Add sauce and combine everything, cook for an additional few minutes

  9. Serve hot with desired toppings

Option:

  • Scramble a couple eggs into the dish once you’ve added the noodles, but before you add the sauce

  • Add cubed, extra firm tofu when you add the noodles


 

Recipe Key

Vegan (if omitting fish sauce)

Best in: Fall, Winter, Spring

Best for: Vata and Pitta doshas