Spaghetti Squash Pad Thai

Spaghetti Squash Pad Thai 

Pad Thai is usually my go to dish when I am trying out a new Thai restaurant.  If they mess that dish up, then I don’t have high hopes for anything else that is going to come out of that kitchen.  That being said, I have never had much success at making pad thai at home, and I stopped trying since I have been cutting back on my noodle intake lately.  🙁

I have been using spaghetti squash in some of my favorite Italian recipes and it has been working like a dream. I love the versatility of spaghetti squash and thought that I would give my pad thai recipe a try minus the rice noodles, plus the squash.  I was surprised at how good this turned out.  You will notice that this dish does not have the wonderfully chewy rice noodles, but I didn’t seem to miss them.  I think that the spaghetti squash adds a nice twist to this dish…it was so good we that to my disappointment we didn’t have any leftovers.  Have fun with this dish!

Spaghetti Squash Pad Thai Ingredients

Ingredients

• 1 Large Roasted Spaghetti Squash
• 1 C Bok Choy, diced
• 1 C Carrots, thinly sliced
• 1 C Broccoli, chopped
• 1 C Green Pepper, diced
• 1 Clove Garlic, minced
• 1/2 Brick of Tofu ~ Crispy Tofu
• 1/4 cup Veggie Broth
• 2 TBS Peanut Butter
• 1 TBS Rice Wine Vinegar
• 1 1/2 TBS Tamari or Bragg’s Soy Sauce
• 1 Red Chili Pepper, diced
• 2 Eggs, scrambled

Garnishes

• 2 TBS Dry Roasted Peanuts, chopped
• Green Onions, chopped
• Cilantro
• Lime wedges

 Directions

1. In a large nonstick skillet coated with cooking spray, sauté garlic for 1 minute.
2. Add the bok choy, broccoli and carrots and sauté over medium-high heat for 3 minutes.
3. Move sautéed veggies to a plate and set aside.
4. Add veggie broth, peanut butter, tamari sauce, rice wine vinegar and red chili pepper to the skillet you used to saute your veggies.
5. Heat sauce until smooth.
6. Return veggies to the skillet, as well as the spaghetti squash.
7. Add in crispy tofu or protein of choice and scrambled egg, and heat over medium heat for 5 minutes or until sauce has coated everything.
8. Divide among 2 plates/bowls and top with peanuts, cilantro, green onion, and lime wedge.

Enjoy!

Posted by Danielle Heckman & filed under Spaghetti Squash, Tofu. This post has 4 comments.