Vegan Spaghetti Squash Pad Thai - Vegan
The Vegan Spaghetti Squash Pad Thai brings a delightful, healthy twist to the classic Thai dish. By swapping traditional noodles for roasted spaghetti squash, this version is lighter yet equally satisfying. The tender squash noodles blend perfectly with the vibrant julienned vegetables and the tangy, rich peanut sauce.
Ingrédients
- 1 large spaghetti squash
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon lime juice
- 1 tablespoon peanut butter
- 1 garlic garlic clove, minced
- 1 teaspoon grated ginger
- 1 large carrot, julienned
- 1/2 cup red bell pepper, thinly sliced
- 1/2 cup green bell pepper, thinly sliced
- 1/4 cup green onions, chopped
- 1/4 cup fresh cilantro, chopped
- 1/4 cup roasted peanuts, chopped
- 1 tablespoon olive oil
- 1/4 teaspoon red pepper flakes
- Salt to to taste
- Pepper to to taste
Instructions
- Preheat the oven to 400°F (200°C). Slice the spaghetti squash in half lengthwise, and scoop out the seeds.
- Brush the inside of the squash with a tablespoon of olive oil, and season with a pinch of salt and pepper.
- Place the squash halves, cut side down, on a baking sheet. Roast for about 40 minutes until the flesh is tender and can be easily shredded with a fork.
- Meanwhile, prepare the Pad Thai sauce by mixing the soy sauce, rice vinegar, lime juice, peanut butter, minced garlic, and grated ginger in a bowl until smooth.
- Heat the remaining tablespoon of olive oil in a large pan over medium heat. Add the julienned carrots and bell peppers, and sauté for 5 minutes until they are tender-crisp.
- Using a fork, scrape the flesh from the spaghetti squash into noodles. Add the squash noodles to the pan with the sautéed vegetables.
- Pour the prepared Pad Thai sauce over the vegetable and squash mixture. Toss everything together until evenly coated and heated through, about 2-3 minutes.
- Garnish with chopped green onions, cilantro, and roasted peanuts. Sprinkle with red pepper flakes if you prefer extra heat.
Nutrition (per 100g)
Serving: 100g | Calories: 280kcal | Carbohydrates: 21g | Protéines: 8g | Fat: 16g | Sucre: 8g
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