Soak pad Thai noodles in hot water for 10 minutes, or according to package directions, then drain and set aside.
Put peanut butter in a measuring cup and microwave for 20 seconds to soften. Add remaining sauce ingredients and stir well to combine into a smooth sauce. Set aside.
Melt butter with olive oil in a large deep skillet over medium high heat. Add butternut squash noodles and cook for 1-2 minutes, tossing around with tongs. Add zucchini and broccoli slaw, and continue to stir and toss. After about 5 minutes vegetables should be al dente. Add garlic and cook 1 minute. Turn burner off. Add pad Thai noodles and sauce. Cover skillet and continue to let it sit on burner for several minutes to heat sauce and pad Thai noodles. Uncover and stir, again using tongs to toss noodles around and combine with sauce. Turn burner back on to low and continue to toss and stir until sauce in incorporated. Garnish with green onions and nuts and serve immediately.
*eliminate pad Thai noodles for a lower calorie/carb version and use more zucchini or broccoli slaw
Keyword Asian noodles, butternut squash noodles, easy peanut sauce, noodles, noodles with peanut sauce, Pad Thai noodles, zucchini noodles