Spirited Essence Works

I love Thai food. Seafood Pad Thai or Tofu Pad Thai is one of my all time favorites. Only problem….most low carb diets don’t include Pad thai. I have found a solution though. This recipe will leave you quite filled and pretty stoked that you stayed on your diet. It is fairly quick to make and quite flavorful.

Low Carb Pad Thai

Prep Time: 15 mins

Cook Time: 40 mins

Total Time: 55 mins

Ingredients:

1 medium Spaghetti squash

1 Tbsp of olive oil

Salt and pepper, to taste

8 oz. Extra Firm Tofu, sliced

1/2 cups of shredded carrot

1/4 cup of red onions, diced

2 garlic cloves, minced

1 Tbsp of ginger

1 Tbsp of coconut oil

1 egg

1 egg white

1/4 cup of bean sprouts

Sauce:

3 Tbsp of peanut butter

2 Tbsp of soy sauce

1 Tbsp of white vinegar

1 Tbsp of agave

1 1/2 Tbsp of lime juice

2 Tbsp of chili paste

Garnish with cilantro or peanuts

Directions:

Preheat oven to 450 degrees. Coat baking dish with non-stick spray. Slice spaghetti squash in half, remove pulp and seeds. Drizzle olive oil over squash and add salt and pepper. Place is baking dish seasoned side down. Bake in oven for 40 mins or until squash is soft.

Heat coconut oil in a pan and saute onions and garlic for about 2 minutes. Add ginger, carrots, and tofu. Continue to cook until tofu is crispy and browned. Add egg and egg white and scramble until cooked through. Then remove the mixture from heat.

In a medium bowl, combine peanut butter, soy sauce, vinegar, lime juice, and chili paste. Scoop soft warm squash into large bowl. Pour sauce over squash.

Mix in tofu mixture and bean sprouts.Garnish with cilantro or peanuts, if desired.

Happy Eating!