Spaghetti squash (or rice noodle) Pad Thai :: Meals with Wheels | Cooking columns and videos

Ingredients

• 2-3 pound spaghetti squash OR 6-12 ounces of dried rice noodles (more if using fresh rice noodles)
• salt
• Water
• 1-4 tbsp tamarind sauce (to taste)
• 1 tbsp peanut butter
• 3 tbsp brown sugar
• 1 tablespoon rice or white vinegar
• 1/4 cup fish sauce
• 1/2 tablespoon red pepper flakes
• 1/2 pound chicken breasts or thighs (chopped into bite-sized pieces)
• Soy sauce
• 8 ounces of extra-firm tofu (optional)
• Bean sprouts (optional)
• 1 medium yellow onion (thinly sliced)
• 1 carrot (thinly slices)
• 1/4 cup chopped scallions
• 2 tablespoons chopped roasted peanuts
• 2-4 green chiles (chopped into bite-sized pieces)
• 1 cup snap peas (optional)
• 1 zucchini (optional)
• 1 tablespoon sesame seed oil
• Vegetable oil as needed
• 2 eggs
• 2 garlic cloves (finely chopped)
• Lime wedges as desired to serve
• 1/4 cup chopped cilantro
• 1-2 jalapeños (finely chopped (optional))