My favorite Thai dish is Pad Thai. I bought some rice noodles recently, intending to make Pad Thai soon. But, in the interest of my pantry challenge and the fact that I would’ve had to head to the store to get a couple ingredients for Pad Thai, I decided to experiment with some leftover Squash Wontons filling and the rice noodles. This dish is highly influenced by Pad Thai.
Butternut Squash Thai Noodles
- 1 cup Squash Wonton filling
- 1/3 cup cream cheese, softened
- 1/2 cup milk
- 1 tablespoon cornstarch
- 16 ounces rice noodles
- Marinated baked tofu (I marinated in soy sauce, olive oil, red pepper flakes and liquid smoke)
- Garnishes: chopped cabbage, crushed peanuts and limes
Marinate tofu and bake at 400 for about 30 minutes, turning once. Meanwhile, soak rice noodles. In a large saucepan, mix squash wonton filling, cream cheese and milk. Cook over medium heat until heated through, stirring to blend in cream cheese. Add cornstarch, mix and simmer for 5-10 minutes.
When noodles are soft, mix into butternut squash sauce. Serve with chopped cabbage, crushed peanuts and lime wedges.
Delicious. The kids loved it, too. I think this sauce would be great on spaghetti, also.
This post is shared with Simple Lives Thursday, Tip Day Thursday, Frugal Food Thursday, Recipe Swap Thursday,Recipes I Can’t Wait to Try, Things I Love Thursday, It’s a Keeper, Full Plate Thursday, Grocery Cart Challenge and Ultimate Recipe Swap.