What's in it: 1 medium - sized spaghetti squash (about 3 - 4 pounds) 5 tablespoons vegetable oil, I used half peanut half canola Kosher salt and Freshly ground black pepper 2 eggs (optional, I omitted this to keep mine vegan) 1 (15 -
ounce) package firm or extra firm tofu, water pressed out and diced * 1 red onion, thinly sliced 6 cloves garlic, finely minced 2 cups carrots, cut into matchsticks 2 cups bean sprouts 6 scallions, sliced Other optional veggies: I added a cup of sliced white mushrooms, but broccoli, peapods, or any others you like would work as well 4 tablespoons Pad Thai sauce, more to taste ** 1/3 cup peanuts, chopped 1/4 cup cilantro, chopped 1 lime, cut into wedges * you could alternatively use chicken or shrimp if you're not a tofu fan ** I used a
jarred pad thai sauce to save some time but check out the original recipe link above to see the
full sauce recipe if you want to go homemade
All I'm saying is, to stock up for her pre-breakfast, it costs almost as much as it does for my husband and I to feed ourselves for an entire month, and something tells me that two -
ounce jars of Mystic Forest Spiritual Liver - Awakening Powder don't last for a
full 30 days.