Vegetable Pad Thai

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.

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.

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.

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.

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.

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!