Spaghetti Squash Pad Thai
INGREDIENTS
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For the pad Thai sauce:
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2 tablespoons tamarind paste (or rice wine vinegar, see Recipe Note)
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2 tablespoons fish sauce
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2 tablespoons palm sugar or brown sugar
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2 to 4 tablespoons water, to thin
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For the pad Thai:
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1/2 medium spaghetti squash (from a 3-pound squash)
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2 1/2 tablespoons peanut oil
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8 ounces extra-firm tofu, diced
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2 tablespoons corn starch
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1/2 medium yellow onion, thinly sliced
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2 large eggs, whisked
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2 cloves garlic, minced
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4 scallions, cut into 1- to 2-inch pieces
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1/2 cup bean sprouts, plus more to serve
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2 tablespoons chopped peanuts, to serve
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ime wedges, to serve
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Cilantro, to erve
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Red pepper flakes, to serve
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