Paleo Spaghetti Squash Pad Thai

Nealy's Flexible Food
S1:Ep14 mins2018
Paleo Spaghetti Squash Pad Thai

Love pad thai but usually admire it from afar to avoid the calories and fat? Nealy is here to show you that no dish is off limits if you just get flexible! By swapping out the traditional pad thai noodles for spaghetti squash and stirring up a lightened-up sauce, this better-for-you meal made from vegetables will leave your taste buds satisfied and your waistline happy!

Serves: 2

Paleo Spaghetti Squash Pad Thai
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(use organic ingredients where possible)

For the Pad Thai sauce

  • 2 tbsp rice wine vinegar
  • 2 tbsp fish sauce or tamari
  • 2 tbsp palm sugar
  • 2 to 4 tbsp water, to thin

For the Pad Thai

  • ½ medium spaghetti squash (from a 3-pound squash)
  • 2 ½ tbsp peanut oil
  • 8 ounces extra-firm tofu, diced
  • Salt and pepper, for tofu
  • Olive oil, for tofu
  • ½ medium yellow onion
  • 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 tbsp chopped peanuts, to serve
  • Lime wedges, to serve
  • Cilantro, to serve
  • Red pepper flakes, to serve
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