a healthy spin on pad thai that satisfies any takeout cravings (which i pretty much experience once per week).
i kept this vegan, but you can definitely play around with whatever protein you have on hand. you can also substitute with other veggies— i think this would be amazing with broccoli or cauliflower in place of bell peppers, and it’s always easy to toss some spinach in there for extra nutrients!
i won’t lie… it’s pretty hard to photograph spaghetti squash smothered in this vegan peanut sauce, but damn is it delicious. i couldn’t not share this recipe!
this is a great easy weeknight dinner, or the perfect meal prep meal for work lunches.
for the sauce:
1/3 cup vegetable stock
1/4 cup peanut butter
2 tbsp gluten free soy sauce
1 tbsp rice vinegar
1 tbsp coconut sugar
2 tsp siracha (more for spicier)
1/2 tsp minced ginger
1/8 tsp garlic powder
juice of 1 lime
for the full meal:
1 spaghetti squash, cooked at 375F until tender enough to shred with a fork (25-35 minutes)
1 large bell pepper, thinly sliced
5 green onions
3 large carrots, shredded
1 package of tofu, thinly sliced and pre cooked on a skillet in avocado oil
1. whisk all sauce ingredients until well combined. you can prep the sauce ahead of time if needed and store it in the refrigerator.
2. in a skillet, heat 1 tsp of avocado oil. stir in 1 thinly slice large bell pepper (sub another veggie here if you’d like). cook until soft, about 5 minutes.
3. stir in green onion, then stir in spaghetti squash and tofu (or another protein). 4. stir in the sauce and toss everything to combine, then let everything cook and soak up the sauce for 5-7 minutes. stir in carrots and serve.