Pad Thai with Squash Noodles

I had a huge butternut squash begging to be made into noodles. The color of the squash looks like Pad Thai to me, so I made a spicy sesame and tomato sauce, and voila, I had a pretty convincing Pad Thai. I added red and yellow bell peppers, red onion, green peas, and jalapenos to give it some color. Paint your Pad Thai with whatever vegetables call you.

Pad Thai:
Noodles:
1 large butternut squash spiralized into noodles
(alternately you can slice them with a mandoline)
1 red bell pepper
1 yellow bell pepper
1/4 c. chopped red onion
1 c. green peas
1/2 chopped jalapeno

Put all ingredients into a large bowl. Mix well.

Sauce:
1 c. sesame oil
1/2 c. sun-dried tomatoes rehydrated
1/2 c. fresh chopped tomato
1/4 c. apple cider vinegar
3-4 dehydrated red hot chili peppers
1 lime
1 T. black sesame powder

Blend all ingredients in a high speed blender until liquid. Pour over noodles and toss well.

Garnish:
1/4 c. cashews
1 T. sesame oil
pinch of sea salt

Toss nuts in oil and salt.  Top each Pad Thai serving with a spoonful of nuts.

Note: Depending on how large your squash is, this recipe will vary in servings. My one huge squash made enough for 4-6.