I so do love homemade pad Thai and I think there is no better thing to eat than an awesome stir fry. And peanut butter. Which is strange probably, and I thought there was no other way to make pad Thai better than with good ole PB. But I have found something to make it just that little bit better. Sunflower seed butter! It’s a little long in the name so here is my vegan and gluten- and sugar-free SunButter Pad Thai with Spaghetti Squash Noodles.

I had won some coupons for SunButter sunflower seed butter and had bought the container months and months ago, but hadn’t gotten around to making anything with it. I thought a good pad Thai stir fry was in order since I was craving some sauteed veggies with sauce, and oh man did it turn out great. The sunflower seed butter adds more savoriness to this dish than my beloved peanut butter ever did. I could have just kept eating and eating it, it was amazing. And it made a lot of sauce. Normally when I make the sauce it just barely coats all the tons of veggies I dump in it, but this time I added a little extra of some stuff and it just went everywhere! Not only did I make a huge stir fry, but thinking about my overeating at night I decided to steam an extra cabbage and pour some sauce over that too to ensure I had something healthy on hand. I sliced up a smallish head of cabbage and steamed it after the tofu was done; once all the veggies for the pad Thai was done I poured 3/4 of the sauce over the Thai veggies and 1/4 the sauce into the steamed cabbage. The cabbage got all mixed then portioned out for the fridge. Perfect! And, not only is the sauce different for this but no noodles! It’s spaghetti squash – and it tastes awesome with the sauce, too! No noodles carbs here!

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Start by roasting the spaghetti squash and garlic for 45 minutes at 375 degrees; after squash is out of the oven defrost all frozen veggies in the microwave. In a saute pan pour a few tablespoons vegetable stock; drain tofu (no need to get all liquid pressed out, it helps to saute the tofu) then slice and dump in pan with a little garlic powder and black pepper. Saute until browned on all sides and chewy. When done pour in small bowl and set aside. In a large pot pour about 1/4 cup veg stock then slice the onions and add to the pot, turn on medium high and let start sauteing. Squeeze liquid from peppers then dump into pot; squeeze liquid from snap peas then slice them in half or smaller pieces and dump into pot. Steam veggies until cooked then add last two bags of veggies, liquid squeezed out. Slice one head cabbage into smallish pieces then put in pot with veggies and put lid on to steam everything, adding vegetable stock if needed. While veggies are cooking, in a small pot dump all sauce ingredients then simmer over low heat whisking until combined. Pour 3/4 the sauce over the stir fry veg and mix, scrape spaghetti squash noodles into bowls then and portion out the tofu and veggies. In other saute pan dump second chopped cabbage and 1/4 cup stock and put lid on to steam, then add rest of sauce and mix. Let cool then portion out and cover for fridge.

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SunButter Pad Thai Sauce,

1 Bulb Garlic, roasted
1 Jalapeno, seeded and minced
2 Tbsp Kikkoman Gluten-Free Soy Sauce
2 Tbsp San-J Teriyaki Sauce
2 Tbsp Rice Wine Vinegar
2 Tbsp Basil
2 Tbsp Splenda
1 Tsp Ginger
1 Tsp Black Pepper
1/4 C Vegetable Stock
1/4 C Sunbutter
1/2 C Water

Pad Thai, 6 servings

2 Cntrs House Foods Tofu, drained and sliced
1/2 Tsp Black Pepper
1/2 Tsp Ginger
1 Large Spaghetti Squash, roasted
2 Small Onions, sliced
1 Bag Defrosted Sugar Snap Peas, sliced
1 Bag Defrosted Mixed Pepper Strips
2 Bags Defrosted Asian Stir Fry Blend
1 C Vegetable Stock
1 Small Cabbage, sliced

1. Roast spaghetti squash and garlic at 375 degrees for 45 minutes. Take out and let cool.
2. Drain tofu and slice into small pieces; dump into a saute pan with two tablespoons vegetable stock. Saute until browned and chewy. Dump into a small bowl and set aside.
3. In a large pot add about 1/4 cup stock and chopped onions. Add defrosted peppers. Chop snap peas into smaller pieces and add to pot. Let cook a few minutes.
4. Add last two bags of veggies and let cook. Slice cabbage into small pieces then add to pot. Put lid on to steam everything, adding stock if needed.
5. Take lid off pot to cook out the liquid.
6. Dump all sauce ingredients into a small pot and heat through whisking all ingredients. Turn off heat and let sit until veggies done. Besure for the garlic to squeeze out onto a cutting board and mash with a spoon or fork, so you don’t get full cloves to munch on, then dump into pot.
7. Pour 3/4 The sauce over the veggies and mix thoroughly.
8. Turn off burner and let sit while scraping out spaghetti squash into bowls. Add tofu then veggies.
9. Slice second small cabbage into small pieces and pour 1/4 cup stock into saute pan with cabbage, put lid on and let steam. Add last of sauce and mix. Let cool then portion out and put foil or lid on container and put in fridge.
10. Enjoy!