Spaghetti Squash Pad Thai
Team: Sharon Slicers
Host School: Sharon Elementary School
Age Group: Middle School
1 Spaghetti Squash
5 Carrots- Multi Colored
1 Head of Brocolli
1 Container of Tofu
1 Bag Bean Sprouts
1 Red Onion
4 Garlic Cloves
1 teaspoon ginger
1 Teaspoon Ginger
Cilantro for garnish
2 Tablespoon Sesame Oil
4 Tablespoons Soysauce
Pad Thai Sauce
3 Tablespoon tamarind paste
1/4 cup water
1 Tablespoon Soy Sauce
1/4 cup Brown Sugar
Pinch of Pepper Flakes
Cube block of tofu. Wrap in dish towel and place plate on top to drain water, for around 20 minutes.
Cut Spaghetti Squash in half. Scoop seeds out, sprinkle with salt and pepper. Place face down in a casserole dish, with a little water, bake in oven at 380 for 45 min or until tender.
Dice Onions and Garlic, saute in olive oil.
Chop Brocolli up into bite size pieces.
Cut Carrots into matchstick pieces. Add brocolli and carrots to onions and garlic, saute until carrots are tender.
Shave ginger into saute
Once Carrots are tender, add bean sprouts. Cook for 2 min and take off heat.
Mix tofu in sauce of 2 tablespoon sesame oil and 4 tablespoon soysauce.
Place tofu cubes on baking sheet and bake at 400 for 15 min. After 15 min, set aside to cool.
After Speghetti Squash is cooked, scoop out into a bowl and let rest.
Pad Thai Sauce
Combine rice vinegar, soy sauce, brown sugar, tamerind, 1/4 cup water and pepper flakes into sauce pan. Simmer over medium heat until sugar is dissolved.
Mix vegetables (onion, garlic, carrots, squash), tofu and sauce in pan, heat for 3 min and plate.
Add Chop cilantro and lime wedges for garnish.