So I’ve never been a huge fan of noodle dishes. Most of the time, the gluten and carbs just aren’t worth it for me. I’d rather eat the sauce like a soup. Pad Thai is not one of these instances. I love Pad Thai. I don’t know if it’s the sauce, the spices, the texture of the noodles, or what, but I would eat it every week if I could. But since a single serving of classic Pad Thai is over 500 calories, 25g fat, 60g carbs, and 30g sugar, this isn’t something I’m willing to do to my body. Creating a veggie-loaded Pad-Thai-inspired dish with spaghetti squash is an awesome alternative. You get the same flavors and spices, the same contrast between noodle texture and protein, and the peace of mind that you’re not going to have to go running for an extra 8 miles to make up for eating a second helping.
Servings: 10
Total Time: 2 hours
Prep Time: 30 minutes
Cooking Time: 1.5 hours
Ingredients
1 spaghetti squash (medium, about 3 lbs)
2 Tbsp tamarind paste or rice vinegar
2 Tbsp Thai fish sauce (Nam Pla)
1 tsp honey (raw)
2 Tbsp water
1 tsp red pepper flakes (or to taste)
12 oz tofu (extra firm), cubed
12 oz grilled chicken breast, cubed
3 Tbsp cornstarch
8 tsp peanut oil (divided)
1 onion (medium), diced
2 large jalapeno peppers, seeded and diced
2 eggs, slightly beaten
2 garlic cloves, finely chopped
3/4 C fresh bean sprouts
3/4 C watercress, thinly sliced
3/4 C bamboo shoots
1 C carrots, thinly shredded
1 head Napa cabbage, shredded (about 4 C)
1/4 C green onions or scallions, chopped in 1″ pieces
4 Tbsp peanuts, chopped
2 limes, cut into 10 wedges
10 cilantro sprigs for garnish
Preparation
- Preheat oven to 350 F
- Pierce squash with fork 2-3 times. Place in shallow baking dish or on baking sheet. Bake 60-80 minutes, remove from oven and cool 20 minutes.
- Turn oven to warming setting (about 125 F)
- Cut squash in half lengthwise, remove seeds and scrape flesh into noodles with a fork. Set aside.
- Make sauce by heating tamarind paste, fish sauce, honey, and water in small saucepan over medium heat for 1-2 minutes, stirring constantly. Taste and add more water if needed. Sauce should be piquant, but not unpleasantly sour. Stir in red pepper flakes and set aside.
- In small bowl, coat tofu cubes in cornstarch.
- Heat large wok (or skillet) over high heat, add 2 tsp peanut oil, swirling to coat surface.
- Add tofu to heated pan, stirring constantly for 2-3 minutes, or until all sides of tofu are slightly browned. Remove from pan and set aside in a single layer in large, shallow baking dish, leaving room on the side for additional ingredients to be added later, and place inside warm oven.
- Add 2 tsp peanut oil to pan, swirling to coat surface. Add onions and jalapenos, stirring until slightly softened (about 45 seconds) then add cabbage. Cook, stirring constantly, 3-4 minutes, or until cabbage begins to wilt. Remove from pan and set aside in baking dish with tofu in the oven.
- Reduce heat to medium-high. Add 2 tsp peanut oil to pan, swirling to coat surface. Add eggs, allowing them to set before scrambling slightly. As soon as eggs are set, remove from pan and set aside in same baking dish with tofu, onions, and cabbage in the oven.
- Add remaining 2 tsp peanut oil, swirling to coat surface. Add garlic, stirring constantly for 1 minute.
- Add enough spaghetti squash to create a thin layer on the bottom of the pan. Cook 30 seconds, stir and move to the side so another layer of spaghetti squash noodles can be added to the bottom of the pan and cooked for 30 seconds. Repeat this process until all squash is warm and golden brown (roughly 3-4 minutes).
- Add sauce, mixing well
- Add chicken, tofu, onions, jalapenos, cabbage, and eggs, mixing well
- Add bean sprouts, green onions, watercress, bamboo shoots, and carrots. Mix well.
- Cook 1-2 minutes, stirring constantly, until well mixed and heated through.
- Transfer to large serving platter, top with peanuts, lime wedges, and cilantro sprigs. Serve immediately.
Nutrition Facts
Calories: 293
Fat (g): 10
Carbs (g): 13
Sugar (g): 4
Protein (g): 28
Cholesterol (mg): 37
Sodium (mg): 108
Potassium (mg): 216
Fiber(g): 3
Vitamin A (%): 49
Vitamin C (%): 36
Calcium (%): 10
Iron (%): 8
*Percent Daily Values based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.