Spaghetti Squash Pad Thai

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Spaghetti Squash Pad Thai

A luscious pad tai saucer made with ablaze veggies, tender tofu and spaghetti squash "noodles". Features an undemanding, lip-smacking vegan pad asian sauce. Genuine flavors with a rick. 

Acquisition to be bragging of my half Asiatic, half Carver attribute is something that I've candidly had to color into over clip. Healthy up, it wasn't something I was amped some. Half?? Why couldn't I be a healthy of something?! Backmost then, it meant perception like I never full belonged to either take. It meant the unpredictable double-take when it was retributive my monk and I decoration out with my (rattling) Caucasian-looking dad. And it meant multitudinous questions most my ethnicity - from strangers - who oft couldn't meliorate themselves but ask: "what are you?". I bed they were just genuinely questioning, but as a irritable kid, it prefabricated me comprehend a bit same a weirdy.

I'm tapping into that half-Asian sidelong with today's recipe. It's supported off a creation pad thai, which was a provide I honours scholarly to navigator while move in Thailand. Although, I fuck you're not here to just show virtually added normative pad siamese direction, so I made several "new school" modifications. The big number here is a sober switch-up when it comes to the noodles. Spaghetti crush anyone? Oh and we're pressing delay on the meat / eggs (yup, this one's vegan).

SPAGHETTI SQUASH PAD THAI

SERVES 4-6 (VEGAN, GLUTEN FREE)

INGREDIENTS

• 3 lb spaghetti squash
• 8 oz / 225 g extra firm tofu*
• 2 tablespoons neutral oil, divided (e.g. grapeseed, coconut)
• 4 shallots, thinly sliced
• 3 large cloves garlic, minced
• 1 red bell pepper, sliced into strips
• 2 carrots, sliced into matchsticks
• 1 cup spinach, packed
• 4 stalks green onion / scallions (cut into 3-inch/2.5 cm pieces)
• 1 1/2 cups bean sprouts, rinsed
• 1/2 cup Vegan Pad Thai Sauce
• For garnish: Lime wedges, Chopped Peanuts, Cilantro, Sriracha

DIRECTIONS

1. Preheat oven to 425°F. Line two baking sheets with parchment paper.
2. Carefully slice the spaghetti squash in half, horizontally (see note). Scoop and discard seeds. Place the top and bottom half of the squash on one baking sheet. Bake squash for 30 minutes.
3. Cut tofu into bite-sized cubes (1/2-inch or 1-1.5 cm). Spread tofu onto the second baking sheet. Slide it into the oven with the spaghetti squash. Bake tofu for 15 minutes, or until golden brown.
4. Once the veggies are prepped, heat up 1 tablespoon of oil in a wok (or a large cast iron skillet) set on high heat. Add shallots and cook for 3 minutes, stirring regularly. Add carrots, red peppers, baked tofu and garlic. Cook for another 2-3 minutes until tender. Add spinach and green onion and cook for 1-2 minutes, until the spinach begins to wilt. Pour 2 tablespoons of pad thai sauce into the pan and toss to coat. Scoop everything out of pan and set aside.
5. Use a fork to gently scoop the squash out of the skin. Reheat wok over high heat and add 1 tablespoon oil. Add half the squash "noodles" to the pan and cook for 1 minute, before adding the remaining noodles. Pour 3 tablespoons of pad thai sauce on the noodles. Stir to coat. Then add cooked veggies, bean sprouts, and remaining pad thai sauce. Toss to mix well. Garnish with peanuts, cilantro, lime wedges, and Sriracha (if desired).

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