Spicy Squash Pad Thai With Crispy Onions

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7

Boil a kettle

Slice the whole butternut squash in half, then scoop out and discard the seeds

Tip: For easier cutting, use a bread knife (oiling the knife helps too!)

Slice each squash half into 1cm wedges and add them to a bowl with the Thai red curry paste, a pinch of salt and 1 tbsp [2 tbsp] vegetable oil and mix well

Put the marinated squash wedges onto a baking tray lined with non-stick baking paper and put the tray in the oven for 20-22 min or until cooked through but with a slight bite

Remove from the oven and set aside

Place the rice noodles into a bowl and cover with boiled water

Set aside for 15 min to soften

Once softened, drain the rice noodles and keep to one side

Peel and finely chop (or grate) the garlic

Slice the mangetout in half diagonally

Slice the spring onion[s] and red chilli[es] finely

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-low heat

Add the chopped garlic and half of the sliced red chilli (can't handle the heat? Go easy!) and cook for 3-4 min until starting to caramelise

Once caramelised, add the mangetout and cook for 3-4 min or until starting to soften

Meanwhile, combine the soy sauce, Sriracha, tamarind paste, 1 tbsp [2 tbsp] sugar and the juice of 1/2 [1] lime – this is your pad Thai sauce

Add the drained rice noodles and the pad Thai sauce to the pan, stirring until everything is evenly coated in the sauce

Remove the squash wedges from the baking tray and add to the pan, stir to combine for 1 min then turn off the heat and cover - this is your spicy squash pad Thai

Meanwhile, crush the peanuts in the bag with a rolling pin

Slice the remaining lime into wedges