Squash Noodle Pad Thai

Skip the noodles and opt for nutrient-rich veggie noodles instead! Pick up a spiralizer or a mandolin with a julienne blade for curly, low-carb noodles in a flash. Short on time? Look for pre-cut vegetable noodles in the produce section.

Hands-on Time: 15 min. | Total Time: 30 min. | Serves: 4 | Difficulty: Easy

  • 2 Tbsp. tamarind paste
  • 2 Tbsp. Simple Truth™ Low-Sodium Tamari
  • 1 Tbsp. Asian chili garlic sauce
  • 1 clove garlic, minced
  • ¼ cup Simple Truth™ Coconut Sugar
  • 7 oz. tofu, crumbled
  • ¼ tsp. Simple Truth™ Ground Turmeric
  • 2 Tbsp. sesame oil
  • Fresh ground black pepper
  • 3 cups spiralized carrot or butternut squash “noodles”
  • 2 cups Simple Truth™ Broccoli Slaw
  • 1 cup bean sprouts
  • 4 green onions
  • 1 cup roasted salted peanuts, chopped
  • Chopped cilantro and fresh mint for topping
  1. Mix the tamarind paste, Tamari, chili garlic sauce, garlic and coconut sugar together for the sauce. Set aside. Mix the tofu, turmeric and black pepper together in a small bowl.
  2. Heat the sesame oil in a large nonstick skillet and sauté the tofu until lightly browned. Add the squash noodles and broccoli slaw and cook until just tender. Stir in the bean sprouts and all but ¼ of the green onions. Stir fry for a couple minutes.
  3. Pour in the sauce and simmer about 3-5 minutes until veggies are just tender. Divide into 4 bowls and top with remaining ¼ cup green onion, fresh mint, cilantro and chopped peanuts.
Nutrition Analysis:

Per serving: Calories 450, Calories from Fat 240, Total Fat 28g (43% DV), Saturated Fat 4.5g (22% DV), Trans Fat 0g, Cholesterol 0mg (0% DV), Sodium 710mg (30% DV), Carbohydrates 38g (13% DV), Dietary Fiber 10g (40% DV), Sugars 22g, Protein 18g, Vitamin A 400%, Vitamin C 100%, Calcium 35%, Iron 30%.

View Party Plan: Here’s to a Healthy New Year!