Pad Thai with Spaghetti Squash

17 110 295
Ingredients Minutes Calories
Prep Cook Servings
20 min 1 h 30 min 6
Pad Thai with Spaghetti Squash
Health Highlights


1 squash Spaghetti squash
2 tbsp Rice wine vinegar
2 tbsp Fish sauce
1 tsp Honey
2 tbsp Water (as needed)
341 gm Tofu, regular, extra firm (cut into small cubes)
3 tbsp Cornstarch
8 tsp Peanut oil (divided)
1 medium Yellow onion
2 large Egg (lightly beaten)
4 clove(s) Garlic (finely chopped)
3/4 cup Bean sprouts
4 stalk(s) Green onion (cut into 1-inch pieces)
2 tbsp Peanuts (chopped)
1 fruit Lime (cut into wedges)
3 sprig Cilantro (coriander)
1/4 tbsp Crushed red pepper


Preheat oven to 350° F.

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.

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.

Coat tofu in cornstarch in a small bowl; mix well.

Heat a large wok (or skillet) over high heat.

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.

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.

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 omelette. When eggs are set, cut them with your spatula. Remove eggs from pan and place on plate with tofu and onions. Set aside.

Add remaining 2 tsp. oil to pan, swirling to cover surface of pan. Add garlic; cook, over medium-high heat, for 1 minute.

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.

Add sauce; mix well.

Add bean sprouts and green onions; mix well.

Add tofu mixture; cook, stirring frequently, for 1 to 2 minutes, or until well mixed and heated through.

Transfer to a large serving platter. Top with peanuts, lime wedges, cilantro, and crushed red pepper. Serve immediately.

*Blue, Green, Orange

Nutrition Facts

Per Portion

Calories 295
Calories from fat 125
Calories from saturated fat 22.7
Total Fat 13.9 g
Saturated Fat 2.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 4.3 g
Monounsaturated Fat 5.9 g
Cholesterol 72 mg
Sodium 558 mg
Potassium 546 mg
Total Carbohydrate 33 g
Dietary Fiber 5.4 g
Sugars 3.9 g
Protein 11.5 g

Dietary servings

Per Portion

Fruit 0.2
Grain 0.2
Meat Alternative 0.6
Vegetables 6.3

Energy sources


Meal Type(s)