Spaghetti Squash Pad Thai {HOP Official}

Ingredients:

• 1 spaghetti squash

• 1/2 brick tofu

• 1 package bean sprouts

• Scallions/chives

• 2cloves garlic

• 1inch ginger

• cilantro(optional)

• 2TBSP rice wine vinegar

• 1TBSP fish sauce

• 1TBSP soya sauce

• 2TBSP peanut butter

• 2 limes

• 1TBSP sirracha

• sesame oil

Directions:

1. Bake spaghetti squash with a bit of oil and desired spices, face down at 400degrees for 30-45mins

2. Mix rice wine vinegar, fish sauce, and soya sauce in bowl

3. Mix peanut butter, 1 lime, sirracha and 1tsp in bowl

4. When spaghetti squash is almost ready, cook diced tofu in sesame oil in a wok or large frying pan, add bean sprouts and 1/2 the scallions adding a bit more sesame oil

5. Put spaghetti squash in pan and fry up with everything including the first sauce (optional: add an egg or 2 and scramble it in - or cooked chicken for extra protein!)

6. Top with extra scallions, cilantro, peanut sauce and fresh lime, Enjoy!