Squash and Zucchini Peanut Curry with Rice Noodle
A cozy Thai peanut curry dish loaded with veg. Made with sautéed roasted squash, edamame, zucchini noodle and bok choy, and served with rice noodle. This dish is a comforting, creamy, and indulgent winter bowl to cure that winter blues.
Servings Prep Time
6people 10minutes
Cook Time Total Time
15minutes 25minutes
Servings Prep Time
6people 10minutes
Cook Time Total Time
15minutes 25minutes
  • 1lb butternut squash
  • 1cup edemame beans(I used frozen)
  • 1 zucchini
  • 1 bok choy(or you can use a handful spinach)
  • 1package (250g) brown rice noodles
  • 1/4cup peanuts, chopped(optional for topping)
  • 4 green onion(optional for topping)
  • 1-2sprigs fresh basil(optional for topping)
Peanut Sauce Dressing:
  • 1/3cup (80 ml) all-natural peanut butter
  • 6tbsp (90ml) coconut milk
  • 1tbsp (15 ml) sesame oil
  • 2tbsp (30 ml) tamari
  • 1tsp white miso
  • 1 /2tsp cayenne flakes
  • 1 lime, juiced
  1. Make your peanut sauce. Add peanut butter, coconut milk, sesame oil, tamari, miso paste, cayenne flakes, and lime juice to a bowl. Whisk with fork to combine until smooth.
  2. Preheat oven to 200C/400F. Cut squash into small bite sized pieces discarding the tough skin. Arrange onto a parchment lined baking tray and bake for 15 minutes, or until softened. In a saucepan bring water to boil, add rice noodle and cook for approx. 10 minutes, until al-dente. Strain, and reserve noodle water.
  3. If you have a spiralizer you can spiralize your zucchini into noodle shape. Otherwise use a cheese grater to grate zucchini, or chop into thin bite sized pieces. Toss into a saucepan with edamame and sauté on medium heat for 5-7 minutes, or until warm and just cooked. (Optional to add splashes water if needed to stop veg from sticking).
  4. Chop bok choy and add to saucepan. Stir until bok choy is wilted, approx. 1-2 minutes. Then add peanut sauce. Pour in noodles and mix to combine. Add splashed of reserved noodle water to thin if sauce is too thick. Serve in bowls topped with chopped peanuts, green onion and fresh basil.
Recipe Notes

Squash will cook faster when you cut into smaller pieces. Optimal is 1-2 inches in diameter for quick cooking. Line baking tray with parchment paper to ensure no sticking.

Curry will keep in fridge for up to 5 days, but best served fresh.