top of page

Spaghetti Squash Pad Thai {HOP Official}


  • 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


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!

49 views0 comments

Recent Posts

See All

Ingredients: 1 1/2cup organic GF rolled oats 2.5 scoops vanilla protein (or chocolate, or unflavoured & add vanilla extract are also options) 1/2 cup unsweetened almond milk 1/4 cup almond butter (or

bottom of page