Spaghetti Squash Pad Thai

I'm on Day 3 of my new eating plan of no meat or dairy and I cannot believe how AMAZING I feel.  

I am a big fan of Asian food, must be my filipino roots. I was a little nervous about making this dish because I've never made Pad Thai before, but it came out great and I am in love with this dish.

  • 1 15oz package firm tofu, blotted dry & cubed
  • 1 medium spaghetti squash (~4lb), cut in half, and seeds removed
  • 1/4 cup lime juice
  • 3 tablespoons fish sauce or soy sauce
  • 3 tablespoons palm sugar or honey
  • 1 tablespoon chili sauce or to taste
  • 2 tablespoons natural peanut butter (optional)
  • 1 tablespoon coconut oil
  • 2 shallots, diced
  • 3 cloves garlic, chopped
  • 2 cups bean sprouts (optional)
  • 1 cup carrot, julienned
  • 4 egg whites, lightly beaten
  • 1/4 cup roasted peanuts, chopped
  • 1/4 cup cilantro, chopped
In a large wok or skillet over medium-high, lightly spray with coconut oil cooking spray. Add tofu pieces in a single layer. Let cook for a few minutes on one side, then with a heat-proof spatula, turn the tofu pieces so that all sides brown, cooking for a few minutes on each side. Once tofu is lightly browned and crispy (about 10 minutes), remove from pan. Use in your favorite stir fry, dip in peanut sauce, or add to soups or stews
Roast spaghetti squash, skin side up, in a preheated 400F oven until tender, about 45 minutes, before scooping the flesh out with a fork and leaving it in a colander to drain.
Meanwhile, heat the lime juice, fish sauce, honey, chili sauce and peanut butter until smooth and then prepare the remaining ingredients.
Heat oil in a pan, add The shallots saute for a minute, add the garlic and saute until fragrant, about a minute.
Add the bean sprouts and carrots and cook for a minute.
Spread everything to the outside of the pan, add the eggs, let them set a bit and then cook it scrambled style, mixing it into the vegetables.
Add the spaghetti squash, the sauce, peanuts and cilantro and gently mix everything up until the sauce is evenly mixed in and remove from heat.

Note: The peanut butter is not really traditional but I like it; omit it if you want.

Note: You want to be gentle with the spaghetti squash because if you over mix it it will turn from spaghetti like to mush.

Option: Replace the tofu with a meat of your choice and the fish sauce with soy sauce for vegetarian.


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