Spaghetti Squash Pad Thai
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A low-carb Pad Thai made with spaghetti squash noodles, tofu, and classic Thai flavors of lime, sriracha, and tamari. It's a light take on the beloved noodle dish with the same bold flavors.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 3 cups shredded spaghetti squash (about 1/2 a medium squash)
- 2 tbsp vegetable oil
- 1/2 block firm tofu, cut into cubes
- 1 small onion, chopped
- 2 garlic cloves, chopped
- 1/2 cup bean sprouts
- 2 green onions, chopped (just the green part)
- crushed peanuts and cilantro to top
- 2 tbsp tamari
- 1/2 tbsp coconut sugar (can sub maple syrup)
- 1 tbsp lime juice
- 1 tsp sriracha (optional)
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 15m
- Sodium
- 1050mg
- Total sugar
- 12g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 580mg
- Calcium
- 624mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 1050MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.