Spaghetti Squash Pad Thai {vegan}


  • 1 spaghetti squash
  • 1/2 brick tofu
  • 1 package bean sprouts
  • Scallions/chives
  • 2cloves garlic
  • 1inch ginger
  • cilantro(optional)
  • 2TBSP rice wine vinegar
  • 1TBSP fish sauce
  • 1TBSP soya sauce
  • 2TBSP peanut butter
  • 2 limes
  • 1TBSP sirracha
  • sesame oil


  1. Bake spaghetti squash with a bit of oil and desired spices, face down at 400Ffor 30-45mins
  2. Mix rice wine vinegar, fish sauce, and soya sauce in bowl
  3. Mix peanut butter, 1 lime, sirracha and 1tsp in bowl
  4. When spaghetti squash is almost ready, cook diced tofu in sesame oil in a wok or large frying pan, add bean sprouts and 1/2 the scallions adding a bit more sesame oil
  5. Put spaghetti squash in pan and fry up with everything including the first sauce (optional: add an egg or 2 and scramble it in – or cooked chicken for extra protein!)
  6. Top with extra scallions, cilantro, peanut sauce and fresh lime, Enjoy!

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