Description
This Spicy Squash Pad Thai offers a vibrant twist on the classic dish, featuring tender rice noodles, fresh vegetables, and a zesty sauce, all topped with crunchy peanuts and cilantro. It’s a quick and flavorful option for a weeknight dinner!
Ingredients
Scale
- 8 oz rice noodles
- 1 medium butternut squash, peeled and cut into thin matchsticks
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 red bell pepper, thinly sliced
- 2 green onions, chopped (white and green parts separated)
- 2 large eggs, lightly beaten
- 1 cup bean sprouts
- 1/4 cup roasted peanuts, chopped
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce (or soy sauce for a vegetarian option)
- 1 tablespoon tamarind paste
- 1 tablespoon sriracha (adjust to taste)
- 1 tablespoon lime juice
- Salt and pepper to taste
Instructions
- Boil a large pot of water. Add the rice noodles and cook according to package instructions (5-7 minutes) until al dente.
- Drain and rinse under cold water. Set aside in a large bowl, drizzling with a little oil to prevent sticking.
- Peel and cut the butternut squash into thin matchsticks.
- Slice the red bell pepper into thin strips and chop the green onions, separating the white parts from the green tops.
- In a large skillet or wok, heat vegetable oil over medium-high heat. Add minced garlic and the white parts of the green onions, sauté for 30 seconds.
- Add butternut squash and stir-fry for 5-7 minutes until tender but still crunchy.
- Toss in the sliced red bell pepper and stir-fry for another 2-3 minutes.
- Push the vegetables to one side of the skillet. Pour in the beaten eggs in the cleared space, scramble gently, and mix with the vegetables once mostly cooked.
- Add the cooked rice noodles to the skillet and toss to combine.
- In a small bowl, whisk together soy sauce, fish sauce, tamarind paste, sriracha, and lime juice. Pour over the noodle mixture and toss until evenly coated.
- Add bean sprouts and gently toss to combine.
- Taste and adjust seasoning with salt, pepper, or more sriracha if desired.
- Remove from heat and sprinkle with chopped roasted peanuts, fresh cilantro, and green tops of green onions.
- Serve hot, garnished with extra lime wedges. Pairs well with a cucumber salad or light soup.
Notes
- For a vegetarian option, substitute fish sauce with additional soy sauce.
- Adjust the level of sriracha to suit your spice preference.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of water to prevent sticking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes