Vegan Keto Spaghetti Squash Pad Thai

Dive into a world of flavor with this Vegan Keto Spaghetti Squash Pad Thai, a low-carb twist on a classic dish that's as nutritious as it is delicious.

Course Dinner

Cuisine Thai

Keyword Keto Spaghetti Squash Recipe, Low Carb Vegan Thai Dish, Spaghetti Squash Pad Thai, Vegan Keto Pad Thai

Prep Time 15

Cook Time 45

Total Time 1

Servings servings

Calories 320kcal

Equipment

Oven
Baking sheet
Fork
Cutting board
Knife
Skillet
Mixing bowl
Measuring spoons
Whisk

Ingredients

Spaghetti squash

2 pounds spaghetti squash medium-sized
2 tablespoons avocado oil
1 block firm tofu pressed and cubed, 14 ounces
1 large carrot julienned
1 red bell pepper thinly sliced
3 green onions chopped
½ cup unsalted peanuts crushed
¼ cup fresh cilantro chopped
2 tablespoons tamari or coconut aminos
1 tablespoon rice vinegar
2 tablespoons natural peanut butter
1 tablespoon erythritol or other keto-friendly sweetener
½ teaspoon ground ginger
¼ teaspoon red pepper flakes optional
Salt to taste
Lime wedges for serving

Instructions

Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and remove the seeds. Brush the inside of each half with 1 tablespoon of avocado oil and season with salt. Place the squash cut-side down on a baking sheet and roast for 30-40 minutes, or until the flesh is easily pierced with a fork.
While the squash is roasting, prepare the sauce. In a small bowl, whisk together tamari, rice vinegar, peanut butter, erythritol, ground ginger, and red pepper flakes until well combined. Set aside.
Heat the remaining tablespoon of avocado oil in a large skillet over medium heat. Add the tofu cubes and cook until golden brown on all sides, about 10 minutes. Remove the tofu from the skillet and set aside.
In the same skillet, add the julienned carrot and sliced red bell pepper. Sauté for about 5 minutes, or until the vegetables are tender-crisp.
Once the spaghetti squash is cooked and cool enough to handle, use a fork to scrape out the strands into a large bowl. It should resemble spaghetti.
Add the cooked tofu, sautéed vegetables, and prepared sauce to the bowl with the spaghetti squash. Toss gently until everything is well coated with the sauce.
Garnish the Vegan Keto Spaghetti Squash Pad Thai with chopped green onions, crushed peanuts, and fresh cilantro. Serve with lime wedges on the side.

Notes

For a nut-free version, replace the peanut butter with sunflower seed butter and the peanuts with roasted sunflower seeds.

Adjust the level of spice to your preference by increasing or decreasing the amount of red pepper flakes.

The erythritol can be substituted with another keto-friendly sweetener of your choice; adjust to taste.

If you're not strictly vegan and open to fish products, you can use fish sauce instead of tamari for a more traditional flavor profile.

Ensure the tofu is pressed well to remove excess moisture for the best texture.

Nutrition