Follow us on Pinterest
Welcome! Log In | Register |
Log In with
recipe center
Print: Page | 3x5 | 4x6Print

Spaghetti-Squash Pad Thai

Rated : 
 by 88 people
Makes: 4 servings Prep 35 mins Total Time 1 hr 25 mins View Nutrition Facts


  • 1 small spaghetti squash (1.5 to 2 pounds)
  • 2 tablespoons  fresh lime juice
  • 1 1/2 tablespoons  rice vinegar
  • 1 1/2 tablespoons  fish sauce
  • 2 tablespoons  sugar
  • 1/2 jalapeno, minced
  • 1 tablespoon  water
  • 1 tablespoon  canola oil
  • 3 cups  thinly sliced green cabbage
  • 1 14-ounce container extra-firm tofu, cut into 1/4-inch cubes
  • 4 large eggs, whisked
  • 1/2 cup  peanuts, chopped
  • 1/2 cup  cilantro, chopped


1. Preheat the oven to 375 degrees . Prick squash all over with a knife and roast on a rimmed baking sheet about 1 hour, or until tender when pierced.

2. Whisk together lime juice, vinegar, fish sauce, sugar, jalapeno and water in a small saucepan. Bring to a simmer; keep warm over low heat, whisking occasionally.

3. Heat oil in a large skillet over medium-high heat; add cabbage and saute 1 minute. Stir in tofu and cook, stirring occasionally, 3 minutes. Reduce heat to low and pour in eggs. Let sit 30 seconds, then stir constantly until eggs are just cooked, about 2 minutes more. Turn off heat.

4. Halve squash lengthwise and scoop out seeds. Using a fork, scrape squash from shell. Place strands in a large bowl and gently untangle with fork; transfer to skillet and fold into egg mixture. Drizzle with sauce, stirring to incorporate. Garnish with peanuts and cilantro.

Spaghetti-Squash Pad Thai
Back to Recipe Center main »
What do you think? Rate this recipe!


Add your comment

You must be logged in to leave a comment. Register | Log In

Please confirm your comment by answering the question below and clicking "Submit Comment."

Google Link Unit

Todays Daily Prize
More Smart Savings