Traditional pad Thai is made with rice noodles. In this dish, spaghetti squash noodles are used, adding flavor and nutrition.
- 1 large spaghetti squash
- 1/3 cup vegetable stock
- 3 tablespoons rice vinegar
- 1 tablespoon lime juice
- 3 to 4 tablespoons brown sugar
- 2 tablespoons fish sauce (optional)
- 2 tablespoons soy sauce
- Red pepper flakes, to taste
- 2 tablespoons sesame oil
- 1 cup sliced shallots
- 3 cloves garlic, minced
- 1 cup cubed tofu
- Roasted peanuts, chopped green onions, and lime wedges, for serving
Preheat oven to 400° F. Line a baking sheet with parchment paper.
Place squash, cut side-down, on the prepared baking sheet. Roast until fork tender, 45 to 55 minutes. Let cool slightly, then pull flesh from squash with a fork. Squeeze out excess liquid and let sit in a colander for 15 minutes.
In a small bowl, whisk together stock, vinegar, lime juice, brown sugar, fish sauce, soy sauce and red pepper flakes. Set aside.
Heat oil in a large skillet or wok over medium-high heat. Add shallots and garlic and stir-fry until fragrant, 1 to 2 minutes. Add tofu, squash and sauce. Gently toss and cook until well combined, 2 to 3 minutes.
Remove from heat and serve with peanuts, green onions and lime wedges.
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