Yellow Squash Pad Thai
This recipe brings me back to memories of my early days in Chicago when I explored the multitude of cuisines and cultures Chicago has to offer. Traditional Pad Thai includes bean sprouts, but I'm not a fan of them, so I have not included them in this recipe. This dish is all about the garnishes which provide flavor and texture contrast. Don't skimp on all of the flavor combinations! Thai chilies are too hot for my taste so I used Korean chili powder in this recipe.
Using the thin spiral blade, spiralize the yellow squash into thin strands. Set the noodles on a kitchen towel to remove excess moisture.
Make the sauce – Squeeze the mushrooms dry, reserving 2 tbsp of the soaking liquid. Combine the mushrooms, 2 tbsp soaking liquid plus the remaining sauce ingredients in a high-speed blender, and purée until smooth. Measure out ¼ cup and save the rest of the sauce in the refrigerator.
Preheat the oven to 400˚
Cut the tofu into cubes and place in a large ziploc with the cornstarch, canola oil, salt, and chili powder. Seal bag and shake to coat. Place the tofu cubes on a 13″ x 18″ rimmed sheet pan lined with parchment and bake for 30 minutes until golden brown.
Finish the Pad Thai – In a large non-stick skillet over high heat, add the carrots, scallions, and garlic and stir-fry for 1 minute. Add ¼ cup of the sauce and stir to combine. Turn off the heat. Add the yellow squash noodles and gently toss to combine.
Serve in large bowls and garnish with the fried tofu, sliced chilies, chopped peanuts, and cilantro. Serve with lime wedges and additional sauce, if desired.
- 4 medium yellow squash, washed, ends trimmed
- ½ oz dried shitake mushrooms, reconstituted in ½ cup of hot water for 20 minutes
- 2 tbsp mushroom liquid
- 2 tbsp agave nectar
- 2 tbsp smooth almond butter
- 2 tbsp pineapple juice
- 1 tbsp tamarind concentrate
- 1 tbsp white miso
- 1 tbsp soy sauce
- 1 tbsp rice wine vinegar
- 1 tsp Thai chili garlic sauce
BAKED CRISPY TOFU
- 14 oz firm tofu, drained and wrapped in a kitchen towel for 20 -30 minutes to remove excess moisture
- 1 tbsp cornstarch
- 1 tbsp canola oil
- 1 tsp salt mixed with 1 tsp Korean chili powder
- ½ cup shredded carrots
- 4 scallions, white and green parts, julienned into 4″ lengths
- 1 Fresno pepper, thinly sliced
- 2 tbsp chopped roasted peanuts
- 2 tbsp fresh cilantro
- 1 lime, cut into wedges