Pad Thai Spaghetti Squash
Ingredients
Sauce
- 1/2 Cup Soy Sauce or Coconut aminos
- 3 tbsp Full Fat Coconut milk
- 2 tbsp Almond Butter or Peanut Butter
- 1" Piece Ginger, grated
- 1-2 Chilis - depending on your spice level.
- 1 tsp Toasted Sesame oil
- 1 tbsp Vegan Worcestershire
- 1 tbsp Rice wine vinegar
Stir Fry
- 1 Medium Spaghetti Squash
- 1 tbsp Arrowroot Powder, or Cornstarch
- 1/2 Red, thinly sliced onion
- 1/2 Bell pepper, Julienned
- 1 cup matchstick carrots, or shredded carrots
- 1/2 package Soy Curls (Can also use tofu see recipe notes below)
To Serve
- 1 handful fresh or canned mung beans
- 1 handful roasted peanuts or cashews, chopped
- 1 lime wedge
- 3 Chopped Green onions
- Chopped Cilantro
Instructions
- Cut spaghetti squash horizontally season with salt and pepper and a little olive oil. Place cut side down on baking sheet and roast at 400 for 20 mins or until you can poke a fork in the skin. Take out and set aside.
Sauce
- Add all sauce ingredients to a blender and blend till very smooth and set aside
Stir-fry
- Soak soy curls in veggie broth for 10 mins and squeeze excess liquid.
- Toss in arrowroot powder and sauté till browned! add salt and pepper to taste, put on a cutting board and chop into smaller chunks
- Sautéed onion and bell pepper till soft and remove from heat.
- Add sauce to pan and let thicken then add cooked spaghetti squash, onion and bell pepper and soy curls and mix well
- Take off heat and add mix in matchstick carrots
To Serve
- Add your pad Thai to dish and top with mung beans, chopped peanuts, chopped cilantro, green onions and squeeze of lime juice and enjoy!!
Notes
If using Tofu break up into smaller chunks and mix in cornstarch, sauté for 5-10 mins until all sides are crispy and set aside until pad thai is done.