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Spaghetti-Squash Pad Thai

Fitness Magazine
  • 35 minutes
  • Serves 4

INGREDIENTS

1/2 cup

Cilantro

3 cups

Green cabbage

1/2

Jalapeno

1/2 cup

Peanuts

1

Spaghetti squash (1.5 to 2 pounds), small

1

cut into 4-inch cubes 1 14-ounce container extra-firm tofu, extra-firm

4

Eggs, large

1 1/2 tbsp

Fish sauce

2 tbsp

Lime juice, fresh

2 tbsp

Sugar

1 tbsp

Canola oil

1 1/2 tbsp

Rice vinegar

1 tbsp

Water