Combine cornstarch and tofu in a small bowl and toss to coat.
Swap traditional noodles for spiralized squash and carrots in this veggie noodle version of Pad Thai. Tossed with tofu, eggs, bean sprouts and Original Pad Thai Sauce, it’s just as good as the take-out version!
Prep time
Cook time
Calories
Ingredients
Servings
Ingredients
Combine cornstarch and tofu in a small bowl and toss to coat.
In a large skillet, heat 1 tbsp (30 mL) oil over medium-high heat. Once hot, add tofu and pan fry until golden brown. Set aside.
In the same pan, heat additional 1 tsp (5 mL) oil and scramble eggs. Set aside.
Heat remaining 2 tsp (10 mL) oil in the pan with garlic and crushed red peppers over medium heat 1 minute or until fragrant. Add carrot and butternut squash noodles and sauté for 2-3 minutes until al dente.
Add tofu, eggs, bean sprouts and sauce. Stir to combine.
Serve garnished with sliced green onions and chopped cashews.
Get great recipe ideas by creating your flavour profile.
Already have an account? Log in now.
Sign up to save your favourite flavours.
Already have an account? Log in now.
