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? Use pre-cut vegetable noodles. Build this recipe into a Bento Box by adding Pumpkin Whoopie Pies and Pomegranate Seeds.

Serves: 4Prep: 15 minutesCook: 15 minutesTotal: 30 minutesDifficulty: Easy

Serves: 4


  • 2 tablespoons tamarind paste
  • 2 tablespoons Simple Truth™ Low-Sodium Tamari Sauce
  • 1 tablespoon Asian chili garlic sauce
  • 1 clove garlic, minced
  • 1⁄4 cup Simple Truth™ Coconut Sugar
  • 7 ounces tofu, crumbled
  • 1⁄4 teaspoon Simple Truth™ Ground Turmeric
  • 2 tablespoons 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, for topping
  • Fresh mint, for topping


  • 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.
  • 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.
  • 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.