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<\/p>\nWhen I traveled through Southeast Asia, eating pad thai became an almost daily ritual.<\/p>\n
Some of the best pad thai I\u2019ve ever had was sold on the side of the street, out of little food carts manned by self-taught cooks.<\/p>\n
When I cook at home, I try to weave in traditional pad thai flavors.<\/p>\n
Take this Pad Thai with Spaghetti Squash, for example.<\/p>\n
The flavors are similar to the traditional dish you can get at any night market or noodle stall in Thailand; there\u2019s tamarind paste, eggs, bean sprouts, peanuts, and lots of garnishes.<\/p>\n
But here\u2019s where we get really creative \u2014 instead of noodles, this recipe calls for spaghetti squash!<\/p>\n<\/p>\n
Once roasted, the insides of the spaghetti squash turn into stringy pieces that resemble noodles.<\/p>\n
And after they\u2019re cooked into the pad thai sauce, you can barely tell the difference.<\/p>\n
Spaghetti squash is a great alternative to rice-based noodles, and it allows you to squeeze even more veggies into your meal.<\/p>\n
The other bonus: while rice-based noodles sometimes become \u201csticky\u201d after sitting in the fridge, spaghetti squash does no such thing.<\/p>\n
This means any extras will make a great lunch that will be even tastier the next day, after marinating in the sauce overnight.<\/p>\n
The first step to preparing this easy pad thai\u00a0recipe is to roast the squash.<\/p>\n
After it cooks, you\u2019ll scrape out the flesh into stringy noodles and then set it aside until the end.<\/p>\n
Next, it\u2019s time to stir fry the rest of your ingredients and prepare the sauce.<\/p>\n
To make the cooking process as quick as possible, I recommend preparing and slicing up all your ingredients in advance.<\/p>\n
Then it\u2019s simply a matter of adding them to the wok and quickly cooking the ingredients in stages.<\/p>\n
The slightly longer prep time pays off; the flavor of this dish will knock your socks off!<\/p>\n
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This easy, healthy pad thai recipe swaps out noodles for spaghetti squash.<\/p>\n
Place squash on a parchment-lined baking sheet. Poke squash 2 or 3 times with a fork. Bake for 60 to 80 minutes. Cool for 20 to 30 minutes. Cut squash in half lengthwise. Remove seeds. Scrape flesh into stringy noodles. Set aside. \u00a0<\/p>\n<\/li>\n
To make sauce, heat tamarind paste, fish sauce, honey and water in a small saucepan over medium heat. Cook, stirring constantly, for 1 to 2 minutes. Add additional water is sauce is too tart. Set aside.<\/p>\n<\/li>\n
Coat tofu in cornstarch in a small bowl; mix well.<\/p>\n<\/li>\n
Heat a large wok (or skillet) over high heat.<\/p>\n<\/li>\n
Add 2 tsp. oil, swirling to cover surface of pan. Add tofu; cook, stirring constantly, for 2 to 3 minutes, or until all sides of tofu are brown. Remove tofu from pan and place on a large plate. Set aside.<\/p>\n<\/li>\n
Add 2 tsp. oil to pan; cook, over high heat, swirling to cover surface of pan. Add onions; cook, stirring constantly, for 3 to 4 minutes, or until onion are light golden brown. Remove from pan; place on plate with tofu. Set aside.<\/p>\n<\/li>\n
Add 2 tsp. oil to pan; cook, over high heat, swirling to cover surface of pan. Add eggs; cook over medium heat. Do not stir. As eggs set, lift edges, letting uncooked portion flow underneath, creating a very thin omelet. When eggs are set, cut them with your spatula. Remove eggs from pan and place on plate with tofu and onions. Set aside.<\/p>\n<\/li>\n
Add remaining 2 tsp. oil to pan, swirling to cover surface of pan. Add garlic; cook, over medium-high heat, for 1 minute.<\/p>\n<\/li>\n
Add spaghetti squash, spreading squash into a single layer; cook for 30 second, stir and make another single layer. Repeat this 3 to 6 times, cooking for about 3 to 4 minutes, or until squash is warm and golden brown.<\/p>\n<\/li>\n
Add bean sprouts and green onions; mix well.<\/p>\n<\/li>\n
Add tofu mixture; cook, stirring frequently, for 1 to 2 minutes, or until well mixed and heated through.<\/p>\n<\/li>\n
Transfer to a large serving platter. Top with peanuts, lime wedges, cilantro, and crushed red pepper. Serve immediately.<\/p>\n<\/li>\n<\/ol>\n
The Nutrition Facts box below provides estimated nutritional information for this recipe.<\/p>\n
Nutrition Facts<\/p>\n
Pad Thai with Spaghetti Squash<\/p>\n
\n\t\tAmount Per Serving\t\t (1 serving)\t<\/p>\n
\n\t\tCalories<\/strong> 231<\/span> \n\t\t% Daily Value*<\/strong><\/span>\n\t<\/p>\n Fat<\/strong> 11g<\/span>17%<\/strong><\/span><\/p>\n Saturated Fat 2g<\/span>13%<\/strong><\/span><\/p>\n Cholesterol<\/strong> 62mg<\/span>21%<\/strong><\/span><\/p>\n Sodium<\/strong> 473mg<\/span>21%<\/strong><\/span><\/p>\n Carbohydrates<\/strong> 25g<\/span>8%<\/strong><\/span><\/p>\n Fiber 5g<\/span>21%<\/strong><\/span><\/p>\n Sugar 9g<\/span>10%<\/strong><\/span><\/p>\n Protein<\/strong> 10g<\/span>20%<\/strong><\/span><\/p>\n * Percent Daily Values are based on a 2000 calorie diet.<\/p>\n Container Equivalents<\/strong><\/span>2\u00a0Green\u00bd\u00a0Red\u00bd\u00a0Yellow1\u00bd tsp.<\/p>\n 2B Mindset Plate It!<\/strong><\/span>Add a side salad or veggies for dinner. Add an FFC for lunch.<\/p>\n If you have questions about the portions in this pad thai recipe, please click here to post a question in our forums so our experts can help. Please include a link to the recipe.<\/p>\n Photographs by Anguel Dimov and\u00a0Brianne B of Natural Girl Modern World<\/p>\n \t
\n\t\t\t\tCalories from Fat 99<\/span>\n\t\t\t<\/p>\n