Tuesday, July 21, 2015

Pad Thai with Spaghetti Squash


This week has been a whirlwind! I have to part ways with my favorite roommate of all time as we are moving out of our precious home and moving out of my college town. I really cannot believe it has been 5 years since I moved here. I'll never forget, the first day we pulled in. Of course, our luck it was raining on move in day. Is that still a good sign, even though it's not a wedding? Well, we got my entire room set up in less than 30 minutes. You can thank Mom for that awesome packing and unpacking record.   
My Freshmen Year Dorm Room Bed!  
Ha— well, then after my parents moved me in, we drove around the city. I remember my distinctly my dad saying, "One day, you'll run circles around this town." Well, he's right! But it wasn't like that in the beginning. Back then, the city was enormous... I even bought a griffin GPS just to get from point A to point B. So crazy to think of that now as year 5 has finished and the city limites have creeped in on me. Now, getting from point A to point B without knowing at least 10 people is a "weird" day. I will miss this beautiful city of bikes, but excited for what the East coast has in store for this California born and raised girl!

Staying true to my California roots, I visted my Papa's garden for some home grown, local, and organic spaghetti squash! He's the cutest, he found these squash growing "Wild" in his garden (he forgot he planted those seeds), didn't know what to do with them... naturally, he handed me over a box! I've got about 20 more days to utilize his homegrown gems, beginning with this recipe that I know will be a hit! 

Recipe:
Noodle Base
6 c. spaghetti squash (2 big squash, 1 small squash)
14 oz. extra-firm tofu, diced
1 tbs. olive oil
1 large red onion
4 garlic cloves, minced
1 c. of shredded carrots
1 1/2 c. bean sprouts
1 bunch green onions, chopped
1/2 c. unsalted peanuts, chopped (plus 1 tbs. for garnish)

Peanut Sauce
3 tbs. fish sauce
2 tbs. apple cider vinegar
1/2 tbs. peanut butter (I used extra chunky!)
1 tsp. stevia (optional)
Juice of 1 lime
2 tsp. red pepper flakes
1 garlic clove, minced

Yields ~ 6 servings (1 cup)




Directions: Prepare your spaghetti squash (directions on this post). While squash is baking, make your sauce. Add all ingredients to a stock pot over medium heat until all ingredients have dissolved.

Begin by pan frying diced tofu in olive oil. Add the red onions, garlic, and carrots to the tofu over heat and let them sweat out for about 2 minutes. You're not looking to fry things down here. Just sweat things out and let the flavors coagulate together. Once squash is cooled, mix together squash noodles, pan-fried veggies, and tofu. Add  the bean sprouts, green onions, and peanuts before tossing in your cooled sauce. Mix together and ~ENJOY!



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