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 culture 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. Note - When I spiralize, I try and make sure the noodles don't get too long.
I usually trim the noodles into no longer than 12" lengths.

Yellow Squash Pad Thai

Using the thin spiral blade, spiralize the yellow squash into thin strands. Place the noodles on a kitchen towel to dry.

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 NutriBullet or high speed blender and purée until smooth. Measure out ¼ cup and save the rest of the sauce in the refrigerator. 

Cut the tofu into cubes and place in a ziploc with the cornstarch. Shake to coat. In a 12″ non stick skillet, heat the avocado oil over medium high heat. Add the tofu in batches and pan fry until golden brown, turning once. Transfer to a rack covered with paper towels. Set aside. Pour out all of the oil except for 1 tbsp.

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, chilies, chopped peanuts, cilantro, chives, Thai basil and preserved radish. Serve with lime wedges and additional sauce, if desired.

serves 4


  • 4 medium/large yellow squash, washed, ends trimmed 


  • 14 oz  firm tofu, drained and wrapped in a kitchen towel for 20-30 minutes to remove excess moisture
  • 2 tbsp cornstarch
  • ¼ cup avocado oil for frying


  • ½ oz dried mushrooms, rehydrated in ½ cup 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 sambal oelek


  • ½ cup shredded carrots
  • 4 scallions, julienned
  • 2 clove garlic, minced


  • 1 Thai chile, thinly sliced
  • 2 tbsp chopped roasted peanuts
  • 2 tbsp fresh cilantro
  • 2 tbsp chives, minced
  • 2 tbsp thai basil, julienned
  • 1 tbsp chopped, preserved radish, optional
  • 1 lime, cut into wedges