LOADED VEGGIE SPAGHETTI SQUASH PAD THAI

We love pad thai, so much it’s often our go-to when ordering out, but we have two complaints:

  1. There’s never enough vegetables 

  2. There’s often way too much oil

If you agree you have to try this version of pad thai at home, you won’t be disappointed! It’s chock full of vegetables, including spaghetti squash in place of rice noodles. Feel free to use brown rice noodles if you’d prefer a more classic take on this dish, just follow the package instructions on how to prepare. You can also add whatever vegetables you may have on hand, just make sure you cut them into similar sized pieces so they cook evenly. We also cut down the amount of oil used in sautéing. By making these simple swaps you increase the amount of fiber, vitamins, minerals, and antioxidants in the dish and it still tastes delicious. Enjoy!

Serves: 4-6

INGREDIENTS

14 ounces extra-firm tofu (or other protein of choice, like chicken)

1 medium spaghetti squash 

1 zucchini

1 red pepper

half a yellow onion

2 carrots

1 tablespoons oil

2 eggs, beaten

For the sauce:

1 tablespoon fish sauce 

2 tablespoons maple syrup or honey

3 tablespoons chicken or vegetable broth

2 tablespoons white vinegar

1 tablespoon soy sauce

1 teaspoon chili paste like sambal oelek

For garnish:

Chopped peanuts or cashews

Fresh cilantro and/or basil

Green onion

Lime wedges

Sprouts


INSTRUCTIONS

  1. Prepare the spaghetti squash - Slice in half and cook in the microwave for 10-15 minutes or in a 350 degree oven for 30 to 45 minutes, cut side down. When easily pierced with a fork remove from the oven and carefully shred the inside with a fork and set aside. 

  2. Drain the tofu and press between two layers of paper towels or clean dish towels. If using alternative protein, slice thinly. Set aside.

  3. Meanwhile, thinly slice the zucchini, red pepper, onion, and carrot into strips.

  4. Whisk sauce ingredients until well combined. 

  5. Heat a tablespoon of oil over medium high heat. Cube the tofu into 1 inch pieces. Add the tofu (or other protein) and stir-fry until golden, 2 to 3 minutes. Transfer the cooked tofu to a plate. 

  6. Add another tablespoon of oil to the pan and add the veggies – stir fry with tongs for 2-3 minutes or until tender-crisp. Transfer to a plate and set aside.

  7. Once the spaghetti squash is done, add the cooked spaghetti squash and sauce to the hot pan and stir fry for a minute until spaghetti squash is well coated. Push the noodles aside in the pan. Pour the egg into the pan and let it sit until just set. Toss the egg, noodles, and sauce around until combined. 

  8. Add in the tofu and vegetables, and toss. Remove from heat. Top with peanuts, herbs, green onion, sprouts. Serve with lime wedges and extra chili paste if desired.

MainsAbby Wadsworth