Spaghetti Squash Pad Thai — Quick Weeknight Dinner Recipes from the Kitchn

thekitchn.com

alk8989

subheading: For the pad Thai sauce:

2 tablespoons tamarind paste (or rice wine vinegar, see Recipe Note)

2 tablespoons fish sauce

2 tablespoons palm sugar or brown sugar

2 to 4 tablespoons water, to thin

subheading: For the pad Thai:

½ medium spaghetti squash (from a 3-pound squash)

2 ½ tablespoons peanut oil

8 ounces extra-firm tofu, diced

2 tablespoons corn starch

½ medium yellow onion, thinly sliced

2 large eggs, whisked

2 cloves garlic, minced

4 scallions, cut into 1- to 2-inch pieces

½ cup bean sprouts, plus more to serve

2 tablespoons chopped peanuts, to serve

Lime wedges, to serve

Cilantro, to serve

Red pepper flakes, to serve

Directions at thekitchn.com

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