Butternut Squash Pad Thai
To date, this has been the most saved - the favorite - recipe of the Haus of Ojas Instagram collection. And for good reason! This dish is easy to make, comforting, and heats up well as leftovers. 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
instructions
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)
In a large pot (I use a dutch oven), heat coconut oil
Once hot, add green onion, sauté for a few minutes
Add ginger, pepper, squash, and carrots, mix well
Add salt, continue to sauté veggies
Meanwhile, in a separate pot, cook rice noodles according to package (once water is boiling, noodles will take about 5 minutes)
Drain noodles, rinse with cool water, then add to pad Thai pot, and mix well
Add sauce and combine everything, cook for an additional few minutes
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
All seasons
Main Dishes