One of the things I have appreciated more in my journey is that I have acquired tastes that I never in a million years would have tried before. I was a good example of my mom, only sticking with stuff I knew, never ventured outside of my comfort zone. Funny hey? That comfort zone can play such a big part in our lives, but how will you know if you like something if you don’t try and get out of your comfort zone. You’ll never know what you might be missing. So if you have never tried Pad Thai I definitely say: you should give this recipe a try it’s definitely tasty and so healthy you won’t believe it! This recipe is one I found on my Beachbody Website. So it’s definitely a Keeper!

Here are the ingredients:

Total Time: 1 hr. 50 min.
Prep Time: 20 min.
Cooking Time: 1 hr. 30 min.
Makes 6 servings


1 medium spaghetti squash (about 3 lbs.)
2 Tbsp. tamarind paste (or rice wine vinegar)
2 Tbsp. fish sauce
1 tsp. raw honey
2 to 4 Tbsp. water
12 oz. extra-firm tofu, cut into small cubes( I used ground chicken)
3 Tbsp. cornstarch (preferably GMO free)
8 tsp. peanut oil, divided use
1 medium onion, thinly sliced
2 large eggs, lightly beaten
4 cloves garlic, finely chopped
¾ cup fresh bean sprouts
4 medium green onions, cut into 1-inch pieces
2 Tbsp. chopped peanuts
Lime wedges
Cilantro sprigs
Crushed red pepper

1. Preheat oven to 350° F.
2. Place squash on a parchment-lined baking sheet. Poke squash 2 or 3 times with a fork. Bake for 60 to 80 minutes. Cool for 20 to 30 minutes. Cut squash in half lengthwise. Remove seeds. Scrape flesh into stringy noodles. Set aside.
3. To make the sauce, heat tamarind paste, fish sauce, honey and water in a small saucepan over medium heat. Cook, stirring constantly, for 1 to 2 minutes. Add additional water if the sauce is too tart. Set aside.
4. Coat tofu in cornstarch in a small bowl; mix well.
5. Heat a large wok (or skillet) over high heat.
6. Add 2 tsp. oil, swirling to cover the surface of the pan. Add tofu; cook, stirring constantly, for 2 to 3 minutes, or until all sides of tofu are brown. Remove tofu from pan and place on a large plate. Set aside.
7. Add 2 tsp. oil to pan; cook, over high heat, swirling to cover the surface of the pan. Add onions; cook, stirring constantly, for 3 to 4 minutes, or until onion is light golden brown. Remove from pan; place on a plate with tofu or ground chicken. Set aside.
8. Add 2 tsp. oil to pan; cook, over high heat, swirling t the cover surface of pan. Add eggs; cook over medium heat. Do not stir. As eggs set, lift edges, letting uncooked portion flow underneath, creating a very thin omelet. When eggs are set, cut them with your spatula. Remove eggs from pan and place on plate with tofu and onions. Set aside.
9. Add remaining 2 tsp. oil to the pan, swirling to cover surface of pan. Add garlic; cook, over medium-high heat, for 1 minute.
10. Add spaghetti squash, spreading squash into a single layer; cook for 30 second, stir and make another single layer. Repeat this 3 to 6 times, cooking for about 3 to 4 minutes, or until squash is warm and golden brown.
11. Add sauce; mix well.
12. Add bean sprouts and green onions; mix well.
13. Add tofu mixture; cook, stirring frequently, for 1 to 2 minutes, or until well mixed and heated through.
14. Transfer to a large serving platter. Top with peanuts, lime wedges, cilantro, and crushed red pepper. Serve immediately.

• If you can’t find tamarind paste you can substitute rice wine vinegar.
• Thai fish sauce is Nam Pla, but you can use another kind if you have it.


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