src="[em]=&noscript=1" />

Butternut Squash Spirals Pad Thai Recipe

Serves: 2-4
Prep Time: 15 minutes
30 MIN
Cook Time: 15 minutes


Butternut Squash Spirals Pad Thai

  • 1 pkg. (340g) Green Giant* Veggie Spirals Butternut Squash
  • 1 pkg. (350g) extra firm tofu, cut into ½ inch cubes
  • 3 tbsp (45 mL) sesame oil
  • 2 tbsp (30 mL) smooth peanut butter
  • ¼ cup (60 mL) low sodium tamari soy sauce
  • 2 tbsp (30 mL) honey
  • ¼ cup (60 mL) rice vinegar
  • 1 tsp (5 mL) chili garlic sauce
  • 2 tsp (10 mL) minced ginger
  • 1 red bell pepper, thinly sliced
  • 1 tsp (5 mL) minced garlic
  • 2 green onions, sliced
  • ¼ cup (60 mL) toasted cashews, chopped
  • Lime wedges for serving
  • Cilantro for serving


In a small bowl whisk together 2 tbsp (30 mL) sesame oil, peanut butter, soy sauce, honey, rice vinegar, garlic sauce and ginger.

In a wok over medium heat, sear tofu in 2 tsp (10 mL) sesame oil until golden brown, 4 minutes.  Remove tofu and set aside. Add red pepper, 1 tsp (5 mL) sesame oil, minced garlic, and cook for 2 minutes.

In a large pot, boil butternut noodles according to package instructions. Strain noodles and transfer to a large mixing bowl. Add cooked tofu and red pepper. Gently toss with ½ the peanut sauce.

Transfer noodles to a serving dish. Sprinkle with cashews and green onion. Garnish with cilantro leaves and lime wedges. Serve with remaining dressing.

Image of Restaurant Sides and Riced Veggies Coupon coupon
Save $1.00

On one (1) Green Giant®️ Restaurant Sides or Riced Veggies Frozen Product

Save $1.00