Spaghetti Squash Pad Thai with Spicy Peanut Tofu

A healthy, flavorful weeknight dinner that features spaghetti squash “noodles,” peanut-y tofu, crunchy veggies and doubles as a packable lunch the next day!spaghetti squash pad thaiA satisfying take on traditional pad thai is just what you need at the end of a hectic day. Packed with wholesome ingredients, this easy-to-make spaghetti squash pad thai with spicy peanut tofu features vibrant veggies, creamy-crunchy-spicy peanut tofu and buttery spaghetti squash—all of which is coated in a lip smackingly delicious vegan pad thai sauce. Packed with fiber and protein, and happily ready in just under an hour, this delicious dish can help you stick to your healthy eating-related goals. Yes, your dinner dreams can come true!

spaghetti squash pad thaiTraditionally made from stir-fried rice noodles, this low-carb pad thai alternative (made from the ever clever spaghetti squash) mimics pasta incredibly well. Spaghetti squash noodles are easily the star of the show in this recipe, except wait! There’s also the incredibly tasty, savory pad thai sauce, that features gluten-free tamari instead of traditional fish sauce. Let’s not forget about the spicy peanut tofu! Each savory bite loaded with peanut-y goodness.

spaghetti squash pad thaiYou’re going to love this pad thai! It’s:

  • Savory
  • Peanut-y
  • Spicy (but not too spicy)
  • Satisfying
  • Easy-to-make
  • New Year’s resolution worthy

spaghetti squash pad thaiThis spaghetti squash pad thai with spicy peanut tofu also doubles as the perfect leftover dish. In fact, it’s almost better the next day! Take it to work or warm it up at home for a quick and easy meal. I hope you enjoy this pad thai as much as I do!

spaghetti squash pad thai with spicy peanut tofu

Looking for more veggie and spicy peanut inspired recipes? Check out this recipe here.

p.s. Don’t have time to waste? Consider cooking your spaghetti squash in the microwave. It will be ready in under 10 minutes!

Print

Spaghetti Squash Pad Thai with Spicy Peanut Tofu

  • Author: Homegrown Provisions
  • Prep Time: 15 mins
  • Cook Time: 40 mins
  • Total Time: 55 mins
  • Yield: 4-6

Ingredients

Pad Thai Sauce

  • 1 tbsp brown rice wine vinegar
  • 3 tbsp. low-sodium tamari
  • 2 tsp. sambal oelek (chili paste)
  • 2 garlic cloves, minced
  • 1 tbsp. maple syrup
  • 1 tsp. sesame oil

Spicy Peanut Tofu

  • 1 tbsp. brown rice wine vinegar
  • 3 tbsp. low-sodium tamari
  • 2 tsp sambal oelek (chili paste)
  • 3 tbsp. crunchy peanut butter
  • 1 tbsp. maple syrup
  • 1 tsp. sesame oil
  • 2 tbsp water
  • 12 oz. extra firm, non-gmo tofu, pressed and diced

Pad Thai

  • 1 medium spaghetti squash, split in half lengthwise and seeds scraped
  • 4 tbsp olive oil
  • 1 red bell pepper, chopped into strips, seeds removed
  • 4 scallions, cut into 1-2 inch pieces
  • 3 tbsp. chopped peanuts
  • lime wedges, to serve
  • cilantro, to serve
  • purple cabbage, to serve

Instructions

  1. Pre-heat the oven to 400 degrees F. In a glass baking dish, place squash halves face down. Bake for 30 minutes.
  2. While squash is baking, whisk together all of the pad thai sauce ingredients. Set aside.
  3. Make the spicy peanut tofu sauce. Whisk rice wine vinegar, tamari, sambal oelek, peanut butter, maple syrup, sesame oil and water together in a medium-sized bowl. Add tofu pieces to bowl and lightly stir to coat.
  4. When ready, remove squash from the oven and shred the inside with a fork to make “noodles.” Set noodles aside.
  5. Warm 2 tbsp of olive oil in a wok or large skillet over medium heat. Add spicy peanut tofu. Stir fry until golden brown.
  6. Remove tofu from skillet and set aside.
  7. In the same skillet, warm 2 tbsp of olive oil and add red bell pepper. Saute for 3-5 minutes.
  8. Add spaghetti squash noodles to the skillet and warm for an additional 3 minutes. Pour pad thai sauce over pad thai and lightly stir to coat. Add tofu to the skillet to combine.
  9. Plate pad thai and top with chopped peanuts, cilantro, scallions and cabbage. Shower with fresh lime juice.

Notes

Short on time? Consider microwaving your spaghetti squash to cut down on time.
Pressing tofu is not a must in this recipe, but it definitely helps with the texture and flavor!
Get creative! I didn’t top my pad thai with bean sprouts, because I’m not a huge fan, but don’t let that stop you. Also, consider adding, even more, veggies to the mix, like stir-fried broccoli for that extra veggie boost.

 

RELATED POSTS

8 Comments

  1. Reply

    Corie

    January 11, 2017

    This looks delicious and definitely a healthier version of my favorite Thai dish! Can’t wait to try it!

    • Reply

      Shannon

      January 11, 2017

      Wonderful! Would love to hear how it turns out!

  2. Reply

    Katherine

    November 15, 2017

    I tried this last night, what a hit!
    Recently I have opted to include more vegan meals in my weekly dinners, much to the chagrin of my meat-loving family. Cooked this last night and everyone loved it! Best vegan pad Thai recipe I’ve tried yet

    • Reply

      Shannon

      November 17, 2017

      Thank you for the high compliment, Katherine! I’m thrilled you tried the recipe and that your family enjoyed it! It’s also wonderful to hear that you’re weaving more plant-based meals into your weekly dinner rotation. Happy eating!

  3. Reply

    Hayley

    April 1, 2018

    I just finished this for dinner, and IT WAS AMAZING! Thank you so much for the recipe. I went from vegetarian to vegan a few months ago, and I’ve been in a bit of a cooking rut the past few weeks. This was just what I needed.
    I subbed broccoli for the bell pepper, and I covered it in what was left of the spicy peanut sauce before steaming/stir frying it. I was skeptical to begin with, but I enjoyed the dish just as much if not more than I enjoy pad thai with rice noodles. I am reeling from how good it was. Thank you!

    • Reply

      Shannon

      April 3, 2018

      Hayley! You are most welcome! Hands down, your feedback made my day! It’s easy to get stuck in a cooking rut (I’ve definitely been there too), so I’m glad this recipe was just what you needed.
      I also love that you made this recipe your own by swapping out broccoli for bell pepper. I’m SO glad you enjoyed it! 🙂

  4. Reply

    Emily

    October 16, 2018

    This was delicious- thank you for the recipe!

    • Reply

      Shannon

      October 16, 2018

      You are most welcome, Emily! I’m so happy you enjoyed it!

LEAVE A COMMENT