As you’ve probably gathered by now, I’m pretty obsessed with squash.
Butternut, pumpkin, spaghetti, acorn, zucchini… you name it, I eat it. Anywhere from 3-5 of my meals per week include it. Awesome for me, tiring for my dining companion (aka the BF).
So this week, I decided to kick things up notch. Instead of my usual go-to dish, Spaghetti Squash Spaghetti, I decided to get a little wild and attempt to make a Pad Thai using squash noodles.
I’m a huge Pad Thai fan. My love started while working at the uber-fancy eatery Pei Wei in college, and developed on a trip to Thailand a couple of years ago.
Unfortunately, Pad Thai is far from healthy. With loads of oil and noodles, it’s actually not very good for you at all (unless you count the bean sprouts).
By replacing the noodles with spaghetti squash noodles though, I saved a ton of calories and carbs. Then, instead of just dousing the noodles in peanut oil, I made a flavorful sauce with real peanut butter, lime juice, and soy sauce.
A Sumo Wrestler-sized portion of my Pad Thai is only 420 calories. So much better than the 1540 calorie junk I was fueling up on in college!
Low-Carb Spicy Peanut Pad Thai
4 C. Cooked Spaghetti Squash
8 oz. Sliced Extra Firm Tofu
1/2 C. Shredded Carrots
1/4 C. Green Onions
2 Minced Garlic Cloves
1 T. Minced Ginger
1 T. Coconut Oil
1 Egg White
1/4 C. Bean sprouts
Cilantro, Limes, and Almonds or Peanuts (for garnish)
2 T. Peanut Butter
2 T. Soy Sauce
1 T. White Vinegar
1 T. Stevia (I used liquid)
1 T. Lime Juice
1 T. Chili Paste (more or less depending on heat preference)
1. Heat coconut oil in a pan and saute onions, garlic, and ginger for about 2 minutes.
2. Add carrots and tofu and continue to cook until tofu is crispy and browned.
3. Add egg and egg white and scramble until cooked through. Then remove the mixture from the pan and set aside.
4. Mix together all the sauce ingredients in a small bowl.
5. Warm spaghetti squash in the pan over low heat and stir in the peanut sauce. Then add in the tofu mixture and bean sprouts.
6. Dump your “noodles” on a plate. Top with cilantro and nuts. Garnish with lime.
7. Grab your chop sticks and chow down!
Total Calories: 420 (serves 2)
I’m proud to say that the BF said this was one of the best meals I’ve ever made, cue the blushing.
If you’d like a little more protein, feel free to add shrimp or chicken. You can also add more veggies.
Don’t know how to bake spaghetti squash? Here’s an easy spaghetti squash noodle tutorial >>
For more delicious and healthy recipes, head over to the WIAW link up party on Peas and Crayons!