Spaghetti Squash Pad Thai with Crispy Noodles and Tempeh
Servings 4
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.