This easy spaghetti Squash Pad Thai has an authentic homemade pad thai sauce and all the veggies. I used tofu, but any protein works well. Low carb and tasty!
Ingredients
1large spaghetti Squash, microwaved
14ouncestofu, cubed
1tablespooncornstarch, for dusting
2-3tablespoonsvegetable oil
1inchchopped ginger
1orange/red pepper, chopped
1cupshredded carrots
2large eggs, scrambled
¼cupchopped Peanuts
Cilantro, garnish
Lime wedges, garnish
Sauce:
2tablespoonstamarind
2tablespoonsfish sauce
2tablespoonshoney
3tablespoonswater
1tbspoyster sauce
Instructions
For spaghetti squash, cut the squash in half and remove seeds. Poke a few holes in the skin and place cut-side down on a microwave safe bowl. Microwave until fork tender, 12-15 minutes. Let cool and then use a fork to gently shred the flesh into long strands.
For sauce, whisk together ingredients.
To start pad thai, add oil to a skillet over medium heat. Toss tofu cubes in cornstarch and cook until crispy on two sides, 4-5 minutes per side. Remove.
Add a fresh drizzle of oil and add the eggs. Let the eggs set and then cut into 1-inch cubes. Remove from skillet.
Add a fresh drizzle of oil to the skillet. Add ginger, peppers, and carrots. Cook until softened, 3-4 minutes. Add protein and eggs and spaghetti squash. Top with sauce and toss to combine. Serve immediately garnished with cilantro, peanuts, and lime.