Spaghetti Squash Pad Thai with Crispy Noodles and Tempeh
By Sammi Brondo — July 29, 2024
I have a version of this recipe in my cookbook, The Essential Vegetable Cookbook, that’s a fan favorite. This one takes that recipe and totally elevates it though. It’s THAT good.
Spaghetti squash is so fun to make meals with. IMHO, unlike zucchini noodles or cauliflower rice that are sad replacements for carbs, spaghetti squash’s natural shape is actually like spaghetti. And, it actually tastes good.
I love it in so many different noodle-type dishes: with meatballs, as a side dish, or of course, as a pad Thai dish.
Here’s the thing though: this recipe is NOT a replacement for carbs. In fact, one of my favorite differences between this recipe and the original is that this version adds carbs. In this one, we’ve got delicious, crispy ramen noodles to give ya that crunch and satisfaction.
Because, truly, carbs are needed with meals for satisfaction.
And you know what else is usually needed with meals for satisfaction? Flavor. Make sure you make the sauce and add a generous amount – flavor doesn’t just help to make meals taste good, it also helps keep you feeling full and satisfied.
And of course, we’ve got a ton of other good stuff in this recipe too: plenty of veggies, protein, fiber, fats – you name it!
I know it’s gonna quickly become one of your favorites too.
Spaghetti Squash
Slice spaghetti squash in half vertically. Using a spoon, scoop out of the seeds. Drizzle the inside with 1 tablespoon of olive oil and place face down on a baking sheet. Bake in the preheated oven for 45 minutes, or until a fork can easily pierce through the skin.
Tip: if your spaghetti squash is hard to cut through, try microwaving it for about 1 minute first to help soften it. And make sure you’re using a sharp knife!
Carrots and bell pepper
Julienne carrots by cutting each carrot horizontally. Then, slice each half vertically, and then again into thin strips.
I love the sweet taste of the yellow bell pepper here, but you’re not limited to that! Try red or orange bell pepper too. You can also add other veggies like finely chopped white onion or mushrooms.
Notes
- Thai peanut sauce: To prepare the Thai Peanut Sauce, add all ingredients to a food processor or blender and blend until smooth. I recommend adding the sauce slowly before pouring it all on so that you can add however much works for you. You might end up with extra sauce, which is a bonus!
- Tempeh: If you’ve never tried it, tempeh has a neutral, but nutty taste that takes on the flavor of anything it’s paired with. If you’re not a fan though, add any other protein source, like cubed tofu or even grilled chicken or shrimp.
- Storage: Store leftover cooked squash, carrots and bell peppers in an airtight container in the fridge for 3-4 days. Store the crispy tempeh and ramen separately in an airtight container in the fridge so they stay crispy. When you’re ready to eat, mix everything together and add peanuts – and more sauce if desired – on top.
Ingredients
- 1 medium spaghetti squash
- 1 tablespoon olive oil
- 2 medium carrots
- 1 yellow bell pepper
- 8 oz. tempeh
- 1 package ramen noodles
- 1/3 cup roasted peanuts crushed
Thai peanut butter sauce
- 1/4 cup creamy peanut butter
- 1/4 cup low sodium soy sauce
- 2 tablespoons olive oil
- 2 tablespoons rice vinegar
- 2 tablespoons water
- 1 tablespoon minced garlic
Instructions
- Preheat oven to 400 F.
- Slice spaghetti squash in half vertically. Using a spoon, scoop out of the seeds. Drizzle the inside with 1 tablespoon of olive oil and place face down on a baking sheet. Bake in the preheated oven for 45 minutes, or until a fork can easily pierce through the skin.
- While squash is roasting, peel and julienne carrots. Thinly slice bell pepper.
- Add 1 tablespoon of olive oil to a large pan over medium heat. Add the carrots and bell pepper and sauté until soft, stirring frequently, for about 8-10 minutes. Set aside.
- Cut tempeh into thin slices. Using your hands, crumble ramen noodles. Place cut tempeh and crumbled ramen noodles in an even layer in an air fryer. Air fry on 400 F for about 8-10 minutes, until both are brown and crispy.
- Prepare sauce: add all ingredients to a food processor or blender and blend until smooth.
- Once spaghetti squash has finished cooked and cooling, use a fork to scrape the strands lengthwise into “spaghetti.”
- Add the cooked spaghetti squash strands to the pan with the carrots and bell pepper. Pour sauce over the cooked vegetable (start with half the sauce and add slowly, adding more as desired) and mix to combine.
- Top with air fried tempeh, crispy ramen noodles and crushed peanuts.
