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!
- 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
- 2 TBS Dry Roasted Peanuts, chopped
- Green Onions, chopped
- Lime wedges
- In a large nonstick skillet coated with cooking spray, sauté garlic for 1 minute.
- Add the bok choy, broccoli and carrots and sauté over medium-high heat for 3 minutes.
- Move sautéed veggies to a plate and set aside.
- Add veggie broth, peanut butter, tamari sauce, rice wine vinegar and red chili pepper to the skillet you used to saute your veggies.
- Heat sauce until smooth.
- Return veggies to the skillet, as well as the spaghetti squash.
- 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.
- Divide among 2 plates/bowls and top with peanuts, cilantro, green onion, and lime wedge.