I love Pad Thai and recently when I was in Boulder at a restaurant called Leaf for an amazing dinner with So Delicious, and some fellow bloggers, I had a delicious Spaghetti Squash Pad Thai. I immediately thought of Crunchy Yam Noodles with Spicy PB Sauce I use to make all the time. So naturally when I got home I was still thinking about it and had to whip some up for dinner one night, and then again, and well umm yeah you know again. Yes I am aware that was only a few weeks ago! Even making double batches so I had leftovers. It’s great for a quick weeknight dinner as you can whip the sauce together while the spaghetti squash is cooking in the microwave and it’s ready in less than 30 minutes! It’s good cold for lunch or you can even eat it topped with a poached egg for breakfast. I made it without adding any protein but noted below you can add tempeh, chicken free chicken, or protein of choice if you want. I thought it was great as is and debated on calling it Plant Based Pad Thai so that’s why I left it out this time. I even had another twist but thought my family might not be happy if I made it again just to top it with something else but there’s always next week, or next month, and trust me there will be a next time!
Have you ever been inspired to go home and recreate something you ate at a restaurant? Ever go out and eat something you have all the time but with a twist and wonder why didn’t I think of that?
Don’t forget it’s Meatless Monday! Link up with Deborah and me if you have a meatless recipe to share, or find more Meatless Monday inspiration below!
Spaghetti Squash Pad Thai
Makes 4 servings
3-4lb spaghetti squash
1c thinly sliced red or orange peppers, 7 mini sweet peppers
1c shredded carrots
1/4c peanut butter* (Peanut Butter & Co Smooth Operator)
1/4c spicy peanut butter* (Peanut Butter & Co The Heat Is On)
6oz canned/boxed light coconut milk, be sure to shake before using (So Delicious Lite Culinary Coconut Milk)
2 tsp coconut palm sugar
1-2 TBSP liquid aminos/soy sauce (Bragg’s Liquid Aminos)
1/4c chopped cilantro
1/4c chopped peanuts
You can add protein such as tempeh or Beyond Meat Chicken Free Chicken if desired.
*Adjust heat as desired using more or less spicy peanut butter to total 1/2 cup, for kids and those who like it less spicy I would go with 3 parts regular peanut butter, 1 part spicy instead of half and half.
**I’ve been making double batches as the leftovers are great cold for lunch and use 2 squash, 2c peppers and carrots, 1 cup of peanut butter (half and half if making it spicy and 1/4c spicy to 3/4c regular for the girls), 1 box (11oz) So Delicious Light Culinary Coconut Milk, 1 tablespoon coconut palm sugar, and 3 tablespoons of liquid aminos/soy sauce.
To make this dinner quick carefully cut squash in half, remove seeds, and cook cut side down in a microwave safe dish with a a little water in the microwave until tender checking after 7 minutes, cooking until tender. Time will depend on the size of your squash and your microwave. Here is a good video and instructions on cooking in the microwave. Alternatively you can cut in half, remove seeds, and bake it in the oven 450F cut side down for 30 minutes or until tender. While the squash is cooking in a large skillet whisk together peanut butters, coconut milk, coconut palm sugar, and soy sauce on low heat until smooth and combine. When squash is done cooking slice in half and scrap out seeds. Scrap the squash with a fork and add squash noodles to the warm sauce. Add in peppers and carrots and toss together to coat everything. Plate and top with cilantro and peanuts and serve with a lime wedge. Enjoy!
Spicy up #MeatlessMonday with quick and easy Spaghetti Squash Pad Thai! @PeanutButterCo @So_Delicious #wholefoods Click To Tweet