I used to be pretty content eating any and all plates of pad thai.
I mean, it’s pretty hard to go wrong with a pile of noodles dressed in a sweet and sticky sauce and topped with loads and loads of chopped peanuts.
That all changed after honeymooning to Thailand over 7 years ago (7 years?!) and eating dish after dish of perfectly seasoned and perfectly cooked pad thai. And once I returned to Toronto, all my usual favourites seemed, well, not quite right anymore.
So what’s a girl to do but create her own version of pad thai. About damn time, right?
And with it being fall and the grocery stores pretty much exploding with all the winter squash, it seemed creating a spaghetti squash version was the perfect way to get my pad thai fix.
And now we can add Spaghetti Squash Pad Thai to the list!
What really irks me about some of my neighbourhood take out Thai spots is the gloppy sauce that coats many a noodle and stir fry dish. This sauce has just three ingredients and is the perfect balance of sweet and salty.
We’ve also loaded this up with lots of veg, tofu, and egg, so every bite is a flavour and texture explosion in your mouth! And obviously, it all gets topped with a generous sprinkling of peanuts. Because what would pad thai be without peanuts?
So it may have taken about 7 years to get a perfect pad thai recipe down, but I think you’ll agree it was worth the wait.