By Marissa Vicario
In my past life as a junk food vegetarian, I ate a lot of pad thai. Now when I have a craving for comfort food, it’s usually pad thai so I wanted to create something that wouldn’t leave me feeling bloated and tried but would satisfy the craving in a healthy way.
Healthy Pad Thai
1 small spaghetti squash (1.5 to 2 pounds)
Juice of 1 lemon
1 ½ Tbsps. mirin (rice wine vinegar)
1 ½ Tbsps. fish sauce (I used a gluten-free teriyaki sauce)
½ jalapeno, minced
1 Tbsp. water
1 Tbsp. grape seed oil
3 cups thinly sliced mustard greens (or any other leafy green)
1 container extra-firm tofu (14 oz.), cut into 1/4-inch cubes
4 large eggs, whisked
- Preheat the oven to 375 degrees . Slice squash in half length-wise, scoop out seeds and prick all over with a knife. Coat flesh with oil and roast on a rimmed baking sheet about 1 hour, or until tender when pierced.
- Whisk together lemon juice, mirin, teriyaki sauce, jalapeno and water in a small saucepan. Bring to a simmer; keep warm over low heat, whisking occasionally.
- Heat oil in a large skillet over medium-high heat; add greens and saute 1 minute. Stir in tofu and cook, stirring occasionally, 3 minutes. Reduce heat to low and pour in eggs. Let sit 30 seconds, then stir constantly until eggs are just cooked, about 2 minutes more. Turn off heat.
- Using a fork, scrape squash from shell. Transfer strands to skillet and fold into egg mixture. Drizzle with sauce, stirring to incorporate. Garnish with peanuts, cucumber and pea shoots.
Marissa Vicario is a Certified Integrative Health Coach, a 2009 graduate of IIN, and the Founder of Marissa’s Well-Being and Health. She teaches women how to make slimming, nutritious and energizing choices without relying on fad diets.