Spaghetti Squash Pad Thai
- 1 medium-sized spaghetti squash (about 3–4 pounds)
- 7 tablespoons neutrally-flavored oil, such as canola or vegetable oil
- Kosher salt and Freshly ground black pepper
- 3 eggs
- 1 (8-ounce) package firm tofu, finely diced (about 1 cup)*
- 1 large red onion, thinly sliced
- 6 cloves garlic, finely minced
- 2 cups carrots, cut into tiny matchsticks
- 2 cups bean sprouts
- 2 bunches scallions, sliced
- 6–8 tablespoons Pad Thai sauce (see below)
- 3/4 cup peanuts, chopped
- 1 lime, cut into wedges
- *you could alternatively use thinly sliced chicken, beef, pork, or shrimp.
Pad Thai Sauce
- 2 tablespoons light brown sugar
- 2 tablespoons fish sauce
- 2 tablespoons rice vinegar*
- 1 lime, juiced (should yield about 1 tablespoon)
- 2 tablespoons tamarind nectar**
- 1 clove garlic, minced
- Pinch Red Pepper Flakes (optional)
- *you can substitute regular distilled white vinegar if needed.
- **Check in the aisle of your grocery store where all the Goya brand products are located. Goya sells them in small cans and are readily available by me.
- Prepare the Pad Thai Sauce. Combine brown sugar, fish sauce, rice vinegar, juice of 1 lime, tamarind nectar, minced garlic, and red pepper flakes (if using) in a small saucepan over medium low heat. Cook sauce, stirring occasionally, until brown sugar is completely dissolved (typically just when it begins to simmer). It should yield about 8 tablespoons of sauce.
- Meanwhile, preheat your oven to 400°F. Cut the spaghetti squash in half with a large, sharp knife. Remove seeds and stringy guts, and brush the cut sides of the squash with 1 tablespoon of oil. Season with Kosher salt and freshly ground black pepper. Place spaghetti squash, cut side down, on a baking sheet and roast until tender and easily pierced with a knife, about 45-60 minutes.
- To test if your squash is done, scrap the flesh with a fork. If the strands come off easily, it’s done. Let the cooked spaghetti squash cool for about 5 minutes, then scrape all the flesh into a beautiful pile of spaghetti strands. Taste and season with some more Kosher salt and pepper if needed.
- Heat 3 tablespoons of oil in a wok or large skillet over high/medium-high heat (I set my stove top dial to 8 out of 10). Once oil is nice and hot, add tofu (or chicken/beef/pork/shrimp if substituting) and cook, stirring frequently, for 3-4 minutes. Remove tofu and set aside.
- Add remaining 3 tablespoons of oil to the pan. Once hot, add red onions and cook for 1 minute. Add garlic and cook for 1 minute, stirring constantly to avoid burning. Add carrots, bean sprouts, and scallions to pan and cook for 1 minute. Return the cooked tofu to the pan with 6 tablespoons of the Pad Thai sauce and stir.
- Move the mixture to one side of the pan, crack the three eggs and add them to the other side. Scramble the egg with a wooden spoon and cook until just set, about 30 seconds. Combine into the Pad Thai mixture.
- Add cooked spaghetti squash and gently toss everything together and cook for 1-2 minutes. Taste and if Pad Thai needs more flavor, stir in the other 2 tablespoons of sauce.
- Serve Pad Thai immediately with lime wedges and chopped peanuts.