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Spaghetti Squash Pad Thai

Emma Christensen
  • minutes
  • Serves 2 to 4

INGREDIENTS

1/2 cup

Bean sprouts

1

Cilantro

2 cloves

Garlic

1

Lime, wedges

2 tbsp

Peanuts

4

Scallions

1/2

Spaghetti squash, medium

1/2

Yellow onion, medium

2

Eggs, large

8 oz

Tofu, extra-firm

2 tbsp

Fish sauce

2 tbsp

Tamarind paste

2 tbsp

Cornstarch

2 tbsp

Palm sugar or brown sugar

1

Red pepper flakes

2 1/2 tbsp

Peanut oil

2 tbsp

Water