Spaghetti Squash Pad Thai

Spaghetti Squash Pad Thai

Just a quick DELISH recipe!

The original recipe came from here, click me! But I needed to veganize it, not to mention I didn’t have any bok choy, I’m not a cilantro fan, and I like to add kale to just about everything! Here is my variation!


1 large spaghetti squash

1 large handful of kale

1 carrot, thinly sliced (I used my food processor, slicing disk)

1 clove garlic, minced

1/4 cup vegetable broth

2 TBS peanut butter

1 TBS rice wine vinegar

1-1/2 TBS soy sauce

1 TBS sriracha sauce


large handful of peanuts

1 green onion, chopped


Microwave your whole spaghetti squash for 1 minute. Cut in half lengthwise (but, ha, don’t raise it up with a knife stuck in it, slam it down against your granite counter top, and screech upon explosion almost startling your husband half to death, oops!) and scoops out seeds. Place open side down in a large microwavable dish and pour 1 cup water over the top to sit down underneath the squash. Nuke for 12 minutes. Remove from the microwave and let sit for a few minutes to cool off. Then, use a fork and “shred” out the “spaghetti”.

In a large cast iron skillet, sauté up your garlic, then add sliced carrots and tear up your kale. Toss the kale, carrots, and garlic with a couple of rounds of extra virgin olive oil. After three minutes of sautéing, transfer the vegetables into a bowl. Add the veggie broth, peanut butter, soy sauce, rice wine vinegar, and sriracha sauce. Whisk together in your pan until it thickens and becomes creamy. Add your vegetables back in and mix in all that beautiful spaghetti squash! Heat for a few minutes as the sauce coats all your “spaghetti”. Garnish away!

Did I mention it’s vegan? And that I can eat it? AND it’s good?!

So. Vegging. Good.


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