This Pumpkin Version of Pad Thai Is a Creative Fall Dinner You’ll Love
Fall is both the season of pumpkins and the season of soul-warming comfort foods, so it only makes sense to try the best recipes that combine the two. Enter Pumpkin Pad Thai, a light dish made even more craveable by the combination of Thai flavors and made highly nutritious from the addition of pumpkin puree. Not only does the pumpkin sweetness complement the overall flavor profile, but it’s a superfood that will add fiber and vitamin A to an already healthy bowl. This is also the perfect way to use up that pumpkin puree you have left over from making a pumpkin pie or a pumpkin cheesecake.
If you want to make it an even lighter, lower-carb version of pad Thai with pumpkin, you can forego the rice noodles altogether, and replace them with spaghetti squash. Want to make it vegan? Just leave out the chicken.
Nutrition: 400 calories, 10 g fat (2 g saturated), 192 mg sodium, 8 g fiber, 7 g sugar, 33 g protein
Makes 4 servings
6 oz. dry brown rice noodles
1/2 cup canned pumpkin
1/2 cup water
2 tbsp rice vinegar
1 tbsp packed brown sugar
1 tbsp creamy peanut butter
1 tbsp Asian chili sauce with garlic
2 cups shredded green and/or red cabbage
2 cups shredded cooked chicken
1 cup cooked shelled edamame
1/2 cup fresh cilantro leaves
1/4 cup sliced green onions
2 tbsp chopped unsalted peanuts
crushed red pepper
How to Make It
- Place noodles in a large bowl. Add enough boiling water to cover. Let stand according to package directions or until softened but still slightly chewy, stirring occasionally. Drain; snip noodles into shorter lengths.
- For the sauce, in a bowl stir together pumpkin, the water, vinegar, brown sugar, peanut sauce, and chili sauce. Transfer sauce to four small cups.
- In four bowls, arrange noodles, cabbage, chicken, edamame, and cilantro. Sprinkle with green onions, peanuts, and crushed red pepper. Nestle sauce cups into bowls. Serve with lime wedges.
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