Pad Thai is one of my all time favorite dishes. The trouble is, this sweet and savory noodle dish is a calorie bomb!!! The average restaurant plate rings in at around 30 grams of fat, 180 grams of carbohydrate and 800 calories. It is very difficult to fit with my health and body composition goals. I was beyond thrilled when I stumbled across this figure-freindly Spaghetti-Squash Pad Thai recipe from fitness magazine. It’s packed with veggies, protein and fiber, and most importantly, this homemade version hits all the flavor notes of authentic pad thai. Totally Craveable! Enjoy!!!
Spagetti Squash Pad Thai
- 1 small spaghetti squash (1.5-2 pounds)
- 2 tablespoons fresh lime juice
- 1.5 tablespoons rice vinegar
- 1.5 tablespoons fish sauce
- 2 tablespoons sugar
- 1/2 jalapeno, minced
- 1 tablespoon water
- 1 tablespoon coconut oil
- 3 cups thinly sliced green cabbage (bagged pre-shredded is fine)
- 1 container (14 ounce) container of extra-firm tofu, cut into 1/4 inch cubes or 1 pound cubed boneless skinless chicken breast
- 4 large eggs, whisked
- 1/2 cup chopped peanuts
- 1/ cup cilantro, chopped
1. Preheat oven to 375 degrees. Prick squash on all sides with a fork and roast for one hour on a rimmed baking sheet.
2. Whisk together lime juice, vinegar, fish sauce, sugar, jalapeño and water in a small sauce pan. Bring to a simmer, and then keep warm over low heat, whisking occasionally.
3. Heat coconut oil in a large skillet over med-high heat. Cook tofu or chicken until lightly browned. Add cabbage and stir-fry for 1-2 minutes. Reduce heat to low and pour in eggs. Let sit for about 30 seconds, and then stir constantly until eggs are completely cooked (about 2 minutes). Turn off heat.
4. Halve squash and scoop out seeds. Using a fork, scrape squash out of skin into a large bowl. Gently untangle the strands with the fork. Transfer all the squash into the skillet and fold into the egg mixture. Drizzle with the sauce. Garnish with peanuts and cilantro.
Servings Per Recipe: 4
PER SERVING (with tofu): 343 cal., 20 g total fat (4 g sat. fat), 707 mg sodium, 25 g carb. (5 g fiber), 20 g pro.