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Spicy Butternut Squash Pad Thai

Spicy Butternut Squash Pad Thai

Rating
4rating out of 5

(1502 reviews from our customers)

Prep Time

30 min

Cuisine

Thai

Use within

2-3 days

In this plant-based pad Thai you'll make a punchy sauce to coat red pepper, Tenderstem broccoli & Thai rice noodles, while the butternut squash roasts in the oven. Finish with fresh chilli & crushed peanuts.

Prep Time

30 min

Cuisine

Thai

Use within

2-3 days

What is Gousto all about?

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What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

In Your Box
Ingredients for 2 people (double for 4)
Thai-rice-sticks
200g Thai rice noodles
Red-chilli
1 red chilli
Red-pepper
1 red pepper
Lime
1 lime
garlic-clove
2 garlic cloves
roasted peanuts
1 bag of roasted peanuts (25g) †
Tenderstem broccoli
80g Tenderstem broccoli
butternut squash cubes
120g butternut squash cubes
Tamarind
1 tamarind paste sachet (15g)
Sriracha hot chilli sauce
1 Sriracha hot chilli sauce sachet (8ml)
Soy-sauce-sachet
1 soy sauce sachet (30ml) †
Red-curry-paste
1 red curry paste sachet (20g)
fried onions
15g fried onions †
You Will Need
Rolling pin, salt, sugar, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • 200g Thai rice noodles
  • 1 red chilli
  • 1 red pepper
  • 1 lime
  • 1 garlic clove
  • 1 bag of roasted peanuts<span class="strong">†</span>
  • 80g Tenderstem broccoli
  • 120g butternut squash cubes
  • 1 tamarind paste sachet (15g)
  • 1 sriracha hot chilli sauce sachet (8ml)
  • 1 soy sauce sachet (30ml)<span class="strong">†</span>
  • 1 Thai red curry paste sachet (20g)
  • 1 bag of fried onions (15g)<span class="strong">†</span>
Typical Values per 100g per serving
Energy 638 kJ
152 kcal
2467 kJ
590 kcal
Fat
of which saturates
3 g
0.9 g
11.6 g
3.4 g
Carbohydrate
of which sugars
27 g
3.8 g
104.4 g
14.6 g
Fibre 2.5 g 9.5 g
Protein 3.8 g 14.6 g
Salt 1.12 g 4.35 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
200g Thai rice noodles
rice flour (83.5%) water (16.5%)
1 red chilli
red chilli
1 red pepper
red pepper
1 lime
lime
1 garlic clove
garlic
1 bag of roasted peanuts
roasted peanut 96%, rapeseed oil
80g Tenderstem broccoli
tenderstem broccoli(100%)
120g butternut squash cubes
butternut squash
1 tamarind paste sachet (15g)
light brown soft sugar, tamarind concentrate, ginger puree, garlic puree, water, green jalapeno chilli puree,orange juice concentrate, cornflour, salt, citric acid, potassium sorbate
1 sriracha hot chilli sauce sachet (8ml)
chilli, sugar, garlic, salt, water, e260, e330, e415, e202
1 soy sauce sachet (30ml)
water, soy bean, wheat (gluten), salt, alcohol (ethanol)
1 Thai red curry paste sachet (20g)
garlic, red chilli, white onion, lemongrass, salt, galangal, lime leaves, water, rapeseed oil, citric acid, xantham gum, fennel, paprika, coriander, potassium sorbate
1 bag of fried onions (15g)
onion (76%), rspo sustainable palm oil, wheat flour (gluten), salt
Allergens
  • Allergens highlighted by † (peanut, gluten, soya)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1 Spicy Butternut Squash Pad Thai

Preheat the oven to 200°C/ 180°C (fan)/ 395°F/ Gas 6 and boil a kettle

Add the butternut squash cubes to a bowl with the red curry paste and a drizzle of vegetable oil and mix it up, then add to a tray

Put the tray in the oven for 15-20 min or until cooked with a slight bite

2 2118 - Spicy Butternut Squash Pad Thai

Whilst the butternut squash is cooking, add the Thai rice noodles to a bowl and cover with boiled water

Set aside for 12-15 min or until softened

Once softened, drain the noodles reserving a cup of starchy noodle water

Drizzle with a little vegetable oil (this prevents the noodles from sticking together!) and set aside

3 2118 - Spicy Butternut Squash Pad Thai

Meanwhile, deseed the red pepper[s] and cut into thin strips

Peel and finely slice (don't chop!) the garlic

Heat a large, wide-based pan (preferably non-stick) with a generous drizzle of vegetable oil over a medium heat

Once hot, add the sliced red peppers and sliced garlic with a pinch of salt and cook for 5-6 min or until softened

4 Spicy Butternut Squash Pad Thai

Cut the Tenderstem broccoli in half

Once the peppers have softened, add the halved Tenderstem broccoli with a splash of boiled water and cook for a 4-5 min or until the broccoli is cooked with a slight bite

5 Spicy Butternut Squash Pad Thai

Add the soy sauce to a bowl with the Sriracha hot chilli sauce (can't handle the heat? Go easy!), tamarind paste and the juice of the lime[s]

Add 1 tbsp [2 tbsp] sugar and 1 tbsp [2 tbsp] water and stir it all together – this is your pad Thai sauce

6 Spicy Butternut Squash Pad Thai

Crush the peanuts in their bag with a rolling pin

Slice the red chilli[es] finely

Tip: De-seed the chillies if you can't handle the heat

7 Spicy Butternut Squash Pad Thai

Once the butternut squash cubes are done, add them to the pan and reduce the heat to low

Add the pad Thai sauce and stir through the drained noodles – this is your butternut squash pad Thai

Tip: Add a splash of the reserved noodle water if it's looking a little dry

8

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Serve the butternut squash pad Thai and garnish with the crushed peanuts, crispy fried onions and sliced red chilli (not a fan of spice? Just add a little!)

Enjoy!

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