Spaghetti Squash Pad Thai with Crispy Tofu
This healthier version of a takeout favourite is full of the traditional pad thai flavours and is packed with veggies and crispy tofu. I like to make the sauce and spaghetti squash on a meal prep day to keep this meal quick and easy. Make sure to double the recipe, the leftovers are excellent for weekday lunches.
Pad Thai Sauce Ingredients:
- 3 tablespoons almond butter
- ½ teaspoon fish sauce
- 1 tablespoon apple cider vinegar
- 1 teaspoon sesame oil
- ¼ cup coconut aminos
- 1 thai chile, seeded and sliced thin
- 3 cloves of garlic
- 1 tablespoon lime juice
- 1 inch of ginger, grated
- ¼ cup coconut milk, light
Pad Thai Ingredients:
- 1 tablespoon coconut oil
- 1 cup onion, thinly slices
- 1 cup carrots, thinly sliced
- 1 red pepper, thinly sliced
- 4 green onions, sliced
- 2 eggs, whisked
- 1 large spaghetti squash, cooked
- 1 cup bean sprouts
- 1 handful basil, chopped
- 1 handful cilantro chopped
- 2 limes, cut into wedges
- 1 handful almonds, chopped
- 1 recipe prepared of my crispy tofu
Step 1: Instructions for the Sauce
Add the ingredients for the sauce to the blender and blend until smooth.
Step 2: Instructions for the Pad Thai
Heat a large non-stick wok over medium high heat and then add the coconut oil. Add the onions, carrot and red peppers. Cook for 3-5 minutes until tender.
Move the veggies to the side of the pan and add the eggs and scramble.
Turn the heat down to low and add the sauce. Stir to combine.
Step 3: Instructions for Serving
To serve, plate the pad thai in a large bowl and plate and top with chopped almonds, cilantro tofu and sliced limes. Enjoy!
