I love this dish so much, I make it every year for my birthday. It’s so handy that my birthday is in September, when spaghetti squash is in season. And for the last few years, Dad has added them to his garden, so there is always a plentiful supply. Even if he didn’t, they are pretty inexpensive when in season. <br /> <br />The first time I had Pad Thai was at Star of Siam in Chicago, and I fell in love with the dish. In fact, that may have been the first time I had tofu too, but I had no idea what it was! My dinner companion ordered a side of peanut sauce and I thought I had died and gone to heaven! <br /> <br />So, of course, I set out to replicate the dish once I got home. I wanted it to be as authentic as possible; but when I saw the ingredient list, I changed my mind about that! Banana flower? Preserved turnip? OK, so maybe my version would be a bit simpler. Over the years, my weeknight version has become even more simplified; and a bit lower in carbs, by substituting spaghetti squash for the noodles. <br /> <br />But if there’s one component I won’t skimp on, it’s the peanut sauce. If you want to use homemade peanut butter, watch my video: Make Your Own Peanut Butter. <br /> <br />If you’re unfamiliar with spaghetti squash and want to see how to cook it, watch my video: How to Prepare Spaghetti Squash. <br /> <br /> And feel free to substitute any protein. Chicken, beef and of course tofu all work really well!

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