Spaghetti Squash Pad Thai
A low-carb and flavorful twist on the classic Thai noodle dish, using spaghetti squash strands instead of noodles, tossed with tender tofu, crisp vegetables, and a tangy peanut-lime sauce. A healthy and satisfying meal for two.
Roast the spaghetti squash
Preheat your oven to 400°F (200°C). Carefully cut 1 medium spaghetti squash in half lengthwise. Scoop out and discard the seeds. Drizzle the cut sides with 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Place the squash halves cut-side down on a baking sheet. Roast for 30-40 minutes, or until the flesh is tender when pierced with a fork. Once cooked, let it cool slightly, then use a fork to scrape the flesh into spaghetti-like strands. Spaghetti squash is a gourd whose flesh forms spaghetti-like strands when cooked.
💡 Pro Tips:
- •Roasting cut-side down helps steam the squash and makes it easier to scrape.
- •Ensure the squash is tender for easy scraping.
Cook the tofu
While the squash roasts, press 8 ounces extra-firm tofu for at least 20 minutes to remove excess water. Cut the pressed tofu into 1/2-inch cubes. Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add the tofu cubes and cook for 8-10 minutes, turning occasionally, until golden brown and crispy on all sides. Remove the cooked tofu from the skillet and set it aside.
💡 Pro Tips:
- •Pressing tofu is crucial for a firm, crispy texture.
- •Browning tofu adds flavor and texture.
Make the Pad Thai sauce
In a medium bowl, whisk together 1/4 cup smooth peanut butter (use almond butter for paleo), 2 tablespoons tamari (gluten-free soy sauce), 1 tablespoon fresh lime juice, 1 tablespoon rice vinegar, 1 tablespoon erythritol or maple syrup, 1 teaspoon chili garlic sauce, 1 teaspoon grated fresh ginger, 1 clove minced garlic, and 1/2 teaspoon vegan fish sauce (or 1/2 teaspoon more tamari). Whisk until smooth. Gradually whisk in 2-3 tablespoons warm water, 1 tablespoon at a time, until the sauce reaches your desired creamy, pourable consistency. Tamari is gluten-free soy sauce. Erythritol is a sugar alcohol used as a low-calorie sweetener. Pad Thai is a classic Thai noodle dish.
💡 Pro Tips:
- •Adjust sweetness to your preference.
- •Adding water gradually helps control sauce thickness.
Stir-fry vegetables and combine
In the same skillet or wok used for tofu, add 1 medium julienned carrot (cut into long, thin strips) and 1/2 thinly sliced red bell pepper. Stir-fry for 3-5 minutes until tender-crisp (cooked but still a little firm). Add the cooked spaghetti squash strands, cooked tofu, 1/4 cup green onions, and 1 cup fresh bean sprouts. Pour the Pad Thai sauce over the ingredients in the skillet. Toss everything vigorously with tongs to coat evenly and heat through, for 2-3 minutes. Tender-crisp means cooked but still a little firm.
💡 Pro Tips:
- •Tossing vigorously ensures all ingredients are well-coated in sauce.
- •Do not overcook the vegetables; keep them tender-crisp.
Serve
Divide the Spaghetti Squash Pad Thai evenly between two serving bowls. Garnish with 2 tablespoons chopped roasted peanuts, 2 tablespoons chopped fresh cilantro, 1 lime cut into wedges for squeezing, and 1/4 teaspoon red pepper flakes. Serve immediately.
💡 Pro Tips:
- •Roasted peanuts and cilantro add crunch and fresh flavor.
- •Lime juice brightens the overall taste.
- Baking sheet
- Large skillet or wok
- Medium bowl (for sauce)
- Serving bowls
- Whisk
- Tongs
- Knife and cutting board
- Measuring cups
- Measuring spoons
- 💡For a stricter keto version, ensure all sweeteners are low-carb (like erythritol) and check all packaged ingredients for hidden sugars.
- 💡If you prefer a meat protein, you can substitute tofu with 8 ounces cooked shrimp or sliced chicken.
- 💡You can add an egg to the stir-fry by pushing the ingredients to one side, pouring beaten egg into the empty space, scrambling it, then mixing it in.
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