Spaghetti Squash Pad Thai

When your co-worker (Gary) announces that he has "40 or so" spaghetti squash that he'd love to share with anyone who wants one.   This recipe does call for a wok, which is kinda fun, but a big frying pan also works just fine.  This is also an excellent recipe for using up a variety of different veggies you might have on hand.  This recipe calls for tofu, but you can substitute chicken or shrimp with equally good results.  (Reminder that I am not a food photographer!)

​Enjoy!

Ingredients:

For the Sauce:
2 tablespoons tamarind paste (or rice wine vinegar, see Recipe Note)
2 tablespoons fish sauce
2 tablespoons palm sugar or brown sugar
2 to 4 tablespoons water, to thin

For the Pad Thai
1 medium spaghetti squash (you can also use rice noodles!)
3 tablespoons peanut oil
16 ounces extra-firm tofu, cubed 
4 tablespoons cornstarch
1 medium yellow onion, thinly sliced
2 medium carrots, halved and sliced
1 bell pepper 1/4 in diced (any color will suffice)
2 large eggs, whisked
4 cloves garlic, minced
4 scallions, cut into 1- to 2-inch pieces
1/2 cup bean sprouts, plus more to serve (optional)
1/4 cup chopped peanuts, to serve
Lime wedges, to serve
Cilantro, to serve
Red pepper flakes, to serve

Instructions: 
First make the sauce:  Whisk together the tamarind paste, fish sauce, and palm sugar, 2 tablespoons of water. Microwave on high heat for 30 seconds and whisk until everything is combined into a thin sauce. The sauce should taste very strong, but still palatable; add more water if needed to reach a good balance of tartness and pungency. Measure out at least 1/2 cup to be used for this recipe, more if desired; remaining sauce will keep in the fridge for several weeks.

Prepare the squash:  First cut the squash in half length-wise and scrape out the seeds.  You can cook it in in the microwave on high for 15 minutes, or in the oven at 400 degrees for 30-45 minutes.   Once cooked, shred the inside with a fork and set aside. 

Prepare the veggies and tofu: Drain and squeeze the liquid out of your tofu.  It's even better if you take the time to wrap and press the water out.  To do this, wrap the tofu in an absorbent kitchen towel and place it between two baking sheets, putting some heavy books on the top.  Let sit for 15-20 min.  Then cube the tofu and toss in the cornstarch until all the cubes are evenly coated with a gummy layer of cornstarch. Set aside while you prep the rest of the ingredients; make sure all the ingredients are prepped before you begin cooking. Place a large bowl next to the stove to hold ingredients as they come out of the wok. 

Heat a wok or large skillet over high heat until a flick of water dissolves almost instantly on the surface. Add a tablespoon of peanut oil and quickly swirl the pan to coat. Add the tofu and stir-fry until golden on all sides, 2 to 3 minutes. Transfer the cooked tofu to a plate. (Adjust the heat as needed if your pan starts smoking.)

​Warm another tablespoon of peanut oil in the pan and add the onions, carrots and peppers. Cook until all the veggies are just starting to soften and show golden color, 3 to 4 minutes.  Transfer to the bowl with the tofu. 

Warm another half tablespoon of peanut oil in the pan and swirl to coat the bottom. Whisk the eggs one more time and then pour them into the bottom of the pan. Cook, tilting the pan to create a very thin omelet. When the eggs are almost set, begin nudging and cutting them with your spatula to create big curds. Transfer the cooked eggs to the bowl.

Warm the last half tablespoon of peanut oil in the pan and add the garlic. Fry until the garlic is fragrant and golden, about 10 seconds. Add all of the spaghetti squash and spread into a single layer. Cook for 30 seconds or so, then stir the squash and spread it back out again. Repeat a few times until the squash is warmed and beginning to show golden, roasted color.

Drizzle 4 tablespoons of the pad Thai sauce around the outside edge of the pan, then stir it into the squash. Continue stirring until the sauce evenly coats all the squash. Give it a quick taste and add up to 2 tablespoons additional sauce if needed.

Add the scallions and bean sprouts to the pan with the squash, and stir to combine. Add the tofu, veggies, and egg back to the pan and stir to combine. Taste again, adding additional sauce if needed.

Transfer the pad Thai to a large serving plate and top with chopped peanuts, cilantro, red pepper flakes, and lime wedges. Serve immediately while still very hot.  Leftovers reheat well and will keep for up to a week in the fridge.