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Spaghetti-Squash Pad Thai

Spaghetti-Squash Pad Thai

Nutrition Facts
  • cal. (kcal) 343
Spaghetti-Squash Pad Thai
  • Makes: 4 servings
  • Prep: 35 mins
  • Total Time: 1 hr 25 mins
  • Carb Grams Per Serving: 25

Ingredients

  • 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

Directions

  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.

Nutrition Information

Servings Per Recipe: 4
PER SERVING: 343 cal., 20 g total fat (4 g sat. fat), 707 mg sodium, 25 g carb. (5 g fiber), 20 g pro.

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