Pad Thai is one of those dishes that I fell in love with at first bite, many years ago. The creamy peanut sauce mixed with hearty noodles and crunchy carrots- it’s comfort food at it’s finest. For the longest time, if Pad Thai was on the menu when we ate out, I would promptly order it. Needless to say, I’ve had a lot of really good (and some not so good) Pad Thai over the years!
But my love affair with Pad Thai had to come to an end. When our family transitioned to a healthier lifestyle- one that doesn’t include processed ingredients and refined carbohydrates- I gave up the heavy pasta dish for good. I still craved these amazing flavors, but wasn’t willing to sacrifice my commitment to eating ‘real food’. For a long time I tried to pretend that Pad Thai didn’t exist, but you can’t fool your taste buds!
One night while we were eating a spaghetti squash topped with marinara sauce for dinner, it hit me- if spaghetti squash can replace the noodles in regular old spaghetti, why can’t it work in Pad Thai too?! The very next day I went to work transforming our leftover roasted spaghetti squash into an amazing lunch that rivaled any restaurant Pad Thai.
The end result was delicious and satisfying, with just the right amount of crunch in every bite. The peanut sauce is creamy with a real kick, but the best part is that it is totally healthy. There are no processed ingredients or artificial flavors here! Avocado is the secret to this sauce’s creamy texture and the organic peanut butter lends an authentic taste.
I love that it has the flavors of the peanut sauce that enticed me so many years ago, but I no longer have to feel guilty about eating it. Although this isn’t exactly ‘traditional’ Pad Thai, I think you will find this healthy version just as tasty (if not more so)!
Pad Thai Spaghetti Squash with
Creamy [HEALTHY] Peanut Sauce
1 spaghetti squash, roasted*
1 organic red bell pepper, cut into small strips
1 organic carrot, julienned
3/4 cup red cabbage, shredded
1 Tbsp. organic cilantro, chopped
1 Tbsp. chopped peanuts
*To roast the spaghetti squash, cut in half lengthwise and remove all seeds. Generously season with salt and pepper, and drizzle with extra virgin olive oil. Place on a foil lined baking sheet and bake in the oven at 375* for 40-50 minutes, depending on size of squash. Let cool for 10 minutes, then gently scrape the spaghetti strands out with a fork.
1. In a large bowl, combine the spaghetti squash, red pepper, carrot, and red cabbage.
2. Top with garnish of cilantro, chopped peanuts, and lime wedges.
3. Dress with peanut sauce.
FOR THE PEANUT SAUCE
1/2 organic ripe avocado
1/2 lime, juiced
2 Tbsp. organic crunchy peanut butter
2 Tbsp. extra virgin olive oil
2-3 Tbsp. cold water (depending on your desired consistency)
1 Tbsp. gluten free soy sauce
1 Tbsp. toasted sesame oil
2 tsp grated fresh ginger
1 tsp raw organic honey
1 generous pinch of red pepper flakes
1/4 tsp Himalayan pink salt
1. Combine all peanut sauce ingredients into a blender, puree on highest speed for 15-20 second intervals until evenly combined.
2. Add more water, 1 Tbsp at a time, if you prefer a thinner consistency.