Whole Foods Pad Thai
Ingredients
1 large or 2 small spaghetti squash
1 pack extra firm tofu (or protein of choice)
2-3 tbsp sesame oil
6 garlic cloves, minced
1 onion, sliced
1 red bell pepper, sliced
1 head bok choy, sliced
1 bag bean sprouts
2 tbsp soy sauce
4 tbsp rice vinegar
4 tbsp fish sauce
1 tbsp sriracha
4 tbsp nut butter
Optional: lime juice, green onion, cilantro, peanuts
Instructions
Preheat oven to 400F
Cut squash in half, scoop out centre seeds, coat all sides with oil, place on baking sheet
Drain the tofu, cut into bite sized pieces, coat with oil, add to baking tray and place in the oven once preheated
After 15 minutes flip the tofu, after another 15 minutes remove the tofu from the baking sheet and return the squash to cook for 10-20 additional minutes. The squash cooking time will depend on the size of your squash and preference for noodle texture. I prefer an al dente noodle, so I cook only until I can pierce fully with a fork. Remove from oven & allow to cook before shredding into noodles
In a large pot, soften the garlic in sesame oil, add the vegetables and bean sprouts
Add the soy sauce, rice vinegar, fish sauce, sriracha and nut butter and mix to combine
Once the vegetables are softened, mix in the squash and tofu
Serve with lime juice, cilantro, green onion and crushed peanuts
This recipe was heavily influenced by https://jenniferbanz.com/
