This Spaghetti Squash Pad Thai is packed with classic Pad Thai flavour without the carbs!
- 3 cups shredded spaghetti squash (about 1/2 a medium squash)
- 2 tbsp vegetable oil
- 1/2 block firm tofu, cut into cubes
- 1 small onion, chopped
- 2 garlic cloves, chopped
- 1/2 cup bean sprouts
- 2 green onions, chopped (just the green part)
- crushed peanuts and cilantro to top
Pad Thai Sauce
- Cut the spaghetti squash in half and place face down on a baking sheet with parchment paper. Bake the spaghetti squash in the oven at 400 degrees F for 30-45 minutes. Remove and let cool, then remove the seeds and use a fork to shred the spaghetti squash. Set aside.
- Heat the oil in a large skillet or wok on medim-high heat. Add the tofu and cook for 2-3 minutes on each side until golden brown.
- Push the tofu off to the side, then add the onions and garlic, letting cook for 2 minutes before adding in the spaghetti squash. Mix everything together.
- Pour in the Pad Thai sauce and mix until everything is incorporated. Then add the bean sprouts and green onions and toss letting cook for 1 minute.
- Top with crushed peanuts and cilantro.
since the squash will cook again in the pan.
Let the squash cool to room temperature before shredding it. This will make it a lot easier.
Use firm or extra-firm tofu in this recipe if you like crispy tofu, or medium tofu if you prefer a softer texture.
For a vegetarian version, you can add in a scrambled egg. To do this scramble the egg before cooking the tofu. Remove the scrambled egg from the pan, then add it back in with the squash and other ingredients.
Taste and adjust seasoning if needed. Some squashes may be more flavourful than others, and some brands of tamari may be saltier than others.
- Serving Size: 1/2 recipe
- Calories: 240
- Sugar: 5g
- Fat: 15g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 6.5g
Keywords: keto pad thai, whole 30 pad thai, pad thai with spaghetti squash