Spaghetti Squash Pad Thai
Serves: 6 | Serving Size: 3/4 cup
For pad thai sauce:
2 tablespoons fish sauce
2 tablespoon soy sauce
2 tablespoon lime juice
1/4cup rice vinegar
2 tablespoon Sriracha
4 tablespoons honey
For the pad thai:
2 tablespoons coconut oil
2 large carrots
1 bell pepper
4 garlic cloves, minced
1/2 cup of firm tofu, diced
4 green onions, cut into 2-inch strips (save some for garnish)
1 cup bean sprouts (save some for garnish)
1/4 cup dry-roasted peanuts, chopped (save some for garnish)
1/4 cup cilantro leaves for garnish
1 For the sauce: In a small bowl, combine fish sauce, tamarind paste, lime juice, vinegar, Sriracha, and honey. Set aside.
2 Preheat oven to 350 degrees F. Cut spaghetti squash in half lengthwise and scoop out the seeds and guts. Place face down on a baking sheet. Bake for about 45 minutes, until you can stick a knife in easily.
When squash is done, remove from the oven. Set aside.
3 For the Pad Thai: Lightly saute bell pepper, carrots, and green onion. Then add garlic and cook until fragrant. Push the ingredients in the wok/saute pan to the side of the pan, and allow remaining oil to settle in the center of the pan. Crack eggs into the pan, making sure to break the yolks, and then lightly scramble until they're half cooked, about 30 seconds. Now stir all together.
4 Add spaghetti squash noodles and the sauce mixture and fold together until all of the liquid is absorbed, about 2 minutes.
5 Add bean sprouts in the center of the squash noodles and stir for 30 seconds allowing them to steam slightly.
6 Stir in 3 tablespoons peanuts, and then garnish with remaining green onions, bean sprouts, cilantro and peanuts.