Thai Butternut Squash Noodles

 

Good Monday morning! I had a very busy weekend and am glad it's Monday! I also want to celebrate the fact that this is my 100th most here on Ariel's Pantry, so I just want to thank you all for reading, taking your time to share and comment on my posts, and for the interest in general. Heres to 100 more, feel free to comment below on what you may be interested in seeing in the future!! 

I have started studying for my RD exam, but man does it feel good to be done with internship. Now that I have got more free time in the kitchen, I've been trying all sorts of new recipes and decided to get creative and attempt to prepare a dish that hit my craving for Thai. I found a few different recipes and looked at their usual suspects involved in their Thai dishes and decided to create my own which ended up blowing my tastebuds' mind! This flavorful recipe is nutrient dense and super easy. It's a great meatless meal and is what I will be eating tonight for #meatlessmonday. This recipe is simple and I swear it tastes like something from Bangkok Kitchen in Maumee if you've ever been. I was amazed, it is a combination of cilantro and peanuts with a homemade sauce. Not to mention it's just beautiful looking as well. You could get really creative with it and use other bell peppers if you want more color too, but I prefer red since they are a bit sweeter and you already have a beautiful orange color from the butternut squash. I hope you all give this a try, I promise it will not disappoint! 

Ingredients: 

2 Tbsp olive oil

1/2 medium yellow onion- sliced

1 red bell pepper- sliced thinly 

12 oz butternut squash noodles (I found mine at Fresh Thyme)

s + p to taste

1 tsp garlic powder

2 scallions sliced

1/4 cup fresh roughly chopped cilantro

1/4 cup crushed salted peanuts 

Sauce: 1/2 cup liquid aminos

3 Tbsp maple syrup

1 Tbsp sesame oil

1 Tbsp corn starch

2 Tbsp cold water

1/2 tsp ground ginger

Begin by heating olive oil in a frying pan on medium-high heat. Sauté onion till light brown in color. Add red pepper, butternut squash noodles, and sprinkle all with salt, pepper, and garlic powder. 

While this is cooking, prepare sauce. In a small bowl, whisk together liquid aminos, maple syrup, sesame oil, corn starch, cold water, and ginger till combined. 

Pour over noodle mixture in pan and toss to coat. Turn off the burner and allow sauce to thicken (~2-3 mins) tossing a couple of times. 

Remove from heat, place in serving dish, and sprinkle with scallions, cilantro, and peanuts.