Gluten-Free Butternut Squash Thai Curry Noodles


  • ¼ cup Mott’s® 100% Original Apple Juice
  • ¼ cup Mott’s® No Sugar Added Applesauce Apple
  • 1 tbsp vegetable or canola oil
  • 1 large shallot, minced
  • 1 tbsp red curry paste
  • 1 small butternut squash, peeled and cut into large cubes (about 1 lb.)
  • 1 medium red bell pepper, diced
  • 1 14-oz. can light coconut milk
  • 1 tsp kosher salt
  • Zest of 1 small lime
  • Juice of ½ lime (about 1 tbsp)
  • ⅔ cup frozen peas
  • 1 8-oz. package cooked wide rice noodles (Pad Thai noodles), for serving
Mott’s 100% Original Apple Juice

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  • Heat the oil in a large skillet or sauté pan over medium heat.
  • Add the shallot and cook until starting to soften, about 2-3 minutes.
  • Stir in the curry paste and cook for 30 seconds, stirring constantly, until the paste is loose and coats the shallot.
  • Add the squash and Mott’s® 100% Original Apple Juice.
  • Cover and cook for 5-6 minutes until the squash starts to soften.
  • Uncover and stir in the bell pepper, coconut milk, applesauce, salt, lime zest, and lime juice.
  • Bring to a simmer and stir in the peas.
  • Cook for 5 minutes, until the peas are warmed through and the sauce has slightly thickened.
  • Divide the cooked rice noodles between four bowls and ladle the curry over the noodles.
  • Serve immediately.
  • Curry can be made up to 2 days in advance. Refrigerate in an airtight container and reheat before serving over noodles.

Makes: 4 servings.