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Spaghetti Squash Pad Thai Recipe

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3.9 from 3 reviews

This Spaghetti Squash Pad Thai is a nutritious and delicious twist on the classic Thai dish, replacing traditional noodles with roasted spaghetti squash. It's packed with flavorful tofu, fresh vegetables, and a tangy-sweet sauce that brings everything together for a satisfying, low-carb meal.

Ingredients

Main Ingredients

  • 3 cups shredded spaghetti squash (about 1/2 a medium squash)
  • 2 tbsp vegetable oil
  • 1/2 block firm tofu, cut into cubes
  • 1 small onion, chopped
  • 2 garlic cloves, chopped
  • 1/2 cup bean sprouts
  • 2 green onions, chopped (green parts only)

Sauce Ingredients

  • 2 tbsp tamari
  • 1/2 tbsp coconut sugar (can substitute with maple syrup)
  • 1 tbsp lime juice
  • 1 tsp sriracha (optional)

Toppings

  • Crushed peanuts
  • Cilantro

Instructions

  1. Roast Spaghetti Squash: Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half and place each half face down on a baking sheet lined with parchment paper. Roast for 30-45 minutes until tender. Remove from the oven, let cool, scoop out seeds, and use a fork to shred the flesh into spaghetti-like strands. Set aside.
  2. Cook Tofu: Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the cubed tofu and cook for 2-3 minutes on each side until golden brown and slightly crispy. Push the tofu to the side of the pan.
  3. Sauté Aromatics: Add the chopped onion and garlic to the skillet. Cook for about 2 minutes until fragrant and softened. Then add the shredded spaghetti squash and stir to combine all ingredients.
  4. Add Sauce and Vegetables: Pour the Pad Thai sauce made by mixing tamari, coconut sugar, lime juice, and sriracha (if using) into the pan. Stir everything thoroughly to coat evenly. Add the bean sprouts and green onions, tossing to mix and cook for another 1 minute to warm through.
  5. Finish and Serve: Remove the skillet from heat. Transfer the Pad Thai to serving plates and top with crushed peanuts and fresh cilantro for added crunch and flavor.

Notes

  • You can substitute tamari with soy sauce if gluten is not a concern.
  • For a spicier version, increase the amount of sriracha to taste.
  • Maple syrup can be used as a vegan-friendly sweetener in place of coconut sugar.
  • Make sure not to overcook the tofu to keep it crispy.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Find it online: https://recipeplenty.com/spaghetti-squash-pad-thai-recipe/