Vegetable Pad Thai with Spaghetti Squash & Bok Choy

Vegetable Pad Thai

with Spaghetti Squash & Bok Choy

55 MIN
2 Servings
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From the Test Kitchen

The famed Thai noodle dish gets a fall twist with the addition of spaghetti squash—named for its resemblance to the long strands when cooked. We’re roasting it, then finishing it with traditional vegetables like bok choy, ginger, and scallions in a sauce brimming with tangy, sweet, and savory flavors. A garnish of dried mung beans (typically used to grow bean sprouts) brings delicious crunch to every bite.
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  • Nutrition
    PER SERVING
  • Calories
    660 Cals (est.)
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fresh
ingredients
Vegetable Pad Thai with Spaghetti Squash & Bok Choy
Title

Vegetable Pad Thai

Prepare & roast the squash:
1 Prepare & roast the squash:

Place an oven rack in the center of the oven, then preheat to 450ºF. Fill a medium pot with water and add a pinch of salt; heat to boiling on high. Wash and dry the fresh produce. Using a sharp, sturdy knife, carefully halve the squash lengthwise. Using a spoon, scoop out and discard the pulp and seeds. Transfer to a baking dish. Drizzle the cut sides with olive oil; season with salt and pepper. Arrange cut side down. Fill the baking dish with 1/4 inch of water. Roast 32 to 35 minutes, or until the cut side of the squash is tender when pierced with a fork. Remove from the oven.

2 Prepare the remaining ingredients & make the sauce:

While the squash roasts, peel and finely chop the ginger. Cut off and discard the root ends of the scallions; thinly slice on an angle, separating the white bottoms and green tops. Peel the carrots; thinly slice on an angle. Cut off and discard the root end of the bok choy; thinly slice crosswise. Pick the mint leaves off the stems; discard the stems. Quarter the lime. In a bowl, whisk together the soy glaze, tamarind concentrate, Golden Mountain sauce, 1 tablespoon of water, the juice of 2 lime wedges, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be. Crack the eggs into a bowl; season with salt and pepper. Beat until smooth.

Prepare the remaining ingredients & make the sauce:
How To: Peel a Carrot
How To: Chop Scallions
Cook the vegetables & eggs:
3 Cook the vegetables & eggs:

While the squash continues to roast, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the ginger, white bottoms of the scallions, and carrots; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until slightly softened. Add the bok choy and cook, stirring occasionally, 2 to 3 minutes, or until softened. Move the vegetables to 1 side of the pan. Add 2 teaspoons of olive oil to the other side, then add the eggs. Cook, stirring the eggs frequently, 1 to 2 minutes, or until cooked through. Stir the vegetables and eggs to thoroughly combine. Turn off the heat and season with salt and pepper to taste.

4 Cook the noodles:

While the vegetables cook, add the noodles to the pot of boiling water, stirring gently to separate. Cook 2 to 4 minutes, or until tender. Drain thoroughly and rinse under cold water to prevent sticking.

Cook the noodles:
Separate the squash into strands:
5 Separate the squash into strands:

When cool enough to handle, using a fork, scrape the flesh of the roasted squash into a bowl; separate any clumps. (The result should resemble cooked spaghetti.) Discard the skins.

6 Finish & plate your dish:

Add the cooked noodles, squash strands, and sauce to the pan of cooked vegetables and eggs. Cook on medium-high, stirring frequently, 1 to 2 minutes, or until thoroughly combined. Turn off the heat and season with salt and pepper to taste. Divide between 2 dishes. Garnish with the mung beans, mint (tearing the leaves just before adding), and green tops of the scallions. Serve with the remaining lime wedges on the side. Enjoy!

Finish & plate your dish:
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