"Have you ever tried spaghetti squash? It’s such a nutritious winter vegetable, which can be a perfect substitute for traditional noodles and ideal for meals like this vegan pad thai with spaghetti squash noodles, crispy tofu, crunchy veg and creamy, slightly spicy peanut sauce. It’s a very simple yet filling and so satisfying Asian inspired dish – you have to try it!"
Spaghetti squash pad thai
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Prep time: 10mins
Cook time: 50mins
Serves or Makes: 2
Recipe Card
ingredients
For the pad thai:
- 1 spaghetti squash
- 2 shallots
- 4 garlic cloves
- 1 red pepper
- 2 carrots
- 4 green onions
- chosen sprouts
- 1 cube firm tofu
- 1/2 broccoli
- 2 tbsp chopped peanuts
- 1 sprinkle of chilli flakes, to serve
- 1 handful of fresh herbs, to serve
- lime wedges, to serve
Method
Step 1
Pre-heat oven to 200oC. Slice squash in half (horizontally), scoop out the seeds. Place the halves on the baking paper cut side down and poke some holes using a fork. Bake for 30-40mins, until knife easily pierces the skin and flesh (but still a bit firm). Remove from the oven. Once cooled, use a fork to scrape out the strings.
Step 2
Cut tofu into small, even cubes. Spread it on a baking paper and place in the oven with the squash, bake until golden brown. Cut your veggies. If using broccoli steam it (until tender).
Step 3
To prepare the sauce mix all ingredients together and add water to achieve good consistency.
Step 4
Heat oil in a wok. Add shallots and sauté for 3mins, add garlic and cook for 2mins. Add veggies and tofu, cook for few more minutes. Add green onions and pour ½ of the sauce, toss to coat. Take it out of the wok. Place the squash noodles in the same wok and pour the remaining sauce, toss to coat. Add veggies and sprouts, mix well. Serve with peanuts, chilli flakes, herbs and lime wedges.
ingredients
For the peanut sauce:
- 1 1/2 tbsp peanut butter
- 1 tbsp soy sauce
- 1/2 lime, juice of
- 1 garlic clove
- 1 teaspoon grated ginger
- 1/2 teaspoon chilli flakes, or more