Spaghetti Squash Veggie Pad Thai

Spaghetti Squash Veggie Pad Thai

Yesterday at work, one of my friends brought leftover Pad Thai for lunch and heated it in our lunchroom. The aroma of chili, tamarind and peanuts was so distinct that I knew at that moment - I WANTED THAI FOR DINNER!  But how could I possibly enjoy Thai food without all the white noodles, oil, fish sauce and high-fat content? I tweaked this recipe to bring in all the flavors of Pad Thai recipe without regretting it the next day? BAM, Spaghetti Squash Veggie Pad Thai. Feel free to tweak or substitute any veggies or sub-out almond for peanuts etc.

Spaghetti Squash Veggie Pad Thai I Jenergy

Spaghetti Squash Veggie Pad Thai

Enlightened Pad Thai by Jenergy


Serves: 6 portions


  •          1 medium spaghetti squash (about 3 lbs.)
  •          1 tablespoon almond butter
  •          3 tablespoons hot water
  •          2 tablespoons low sodium tamari
  •          2 tablespoons apple cider vinegar
  •          1 tablespoon honey
  •          Pinch red pepper flakes
  •          12 oz. extra-firm tofu or tempeh, sliced or cubed
  •          3 Tbsp.  organic cornstarch
  •          5 tsp. peanut or sesame oil
  •          1 medium onion, thinly sliced
  •          2 large eggs, lightly beaten
  •          4 cloves garlic, finely chopped
  •           ¾ cup fresh bean sprouts
  •           4 medium green onions, cut into 1-inch pieces
  •           2 Tbsp. chopped peanuts or almonds


  •            Lime wedges
  •            Cilantro sprigs
  •            Crushed red pepper


·         Preheat oven to 350° F.

·         Roast squash on a parchment lined baking sheet. Poke squash 2 or 3 times with a fork. Bake for about 60 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 water and mix almond butter, tamari, apple cider vinegar honey and red pepper flakes 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 tempeh tofu in cornstarch in a small bowl

·         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 omelet. 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, 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.