Spaghetti Squash Pad Thai

• Gluten free

• Produce

  • 1/2 cup Bean sprouts
  • 2 cloves Garlic
  • 2 tbsp Peanuts
  • 4 Scallions
  • 1/2 Spaghetti squash, medium
  • 1/2 Yellow onion, medium

• Refrigerated

  • 2 Eggs, large
  • 8 oz Tofu, extra firm

• Condiments

  • 2 tbsp Fish sauce
  • 2 tbsp Tamarind paste

• Baking & Spices

  • 2 tbsp Corn starch
  • 2 tbsp Palm sugar or brown sugar

• Oils & Vinegars

  • 2 1/2 tbsp Peanut oil

• Liquids

  • 2 tbsp Water

Found on thekitchn.com

Ingredients

• 2 tablespoons tamarind paste (or rice wine vinegar, see Recipe Note)
• 2 tablespoons fish sauce
• 2 tablespoons palm sugar or brown sugar
• 2 to 4 tablespoons water, to thin
• 1/2 medium spaghetti squash (from a 3-pound squash)
• 2 1/2 tablespoons peanut oil
• 8 ounces extra-firm tofu, diced
• 2 tablespoons corn starch
• 1/2 medium yellow onion,
• 2 large eggs, whisked
• 2 cloves garlic, minced
• 4 scallions, cut into 1- to 2-inch pieces
• 1/2 cup bean sprouts, plus more to serve
• 2 tablespoons chopped peanuts, to serve