These “noodles” are probably better than the real thing! I always loved making thai peanut noodles. I wanted to recreate the recipe with spaghetti squash instead of noodles. I used leftover turkey meatballs and tofu instead of chicken. Less carbs and more protein! Yum!
3 turkey meatballs (quartered)
1/8 block firm tofu (drained and cubed)
1/2 Tablespoon peanut oil
Black Pepper, crushed red pepper, garlic powder, onion powder (adjust for desired spiciness)
1 cup water
2 Tablespoons peanut butter
2 Tablespoons low sodium soy sauce
1 teaspoon jarred ground ginger
1/2 medium sized spaghetti squash (cooked)
1/2 cup frozen peas
Heat peanut oil in pan. Add turkey, tofu and seasonings. Cook just until turkey is browned. Place in bowl. Add water to hot pan. Add peanut butter, stirring until smooth. Add soy sauce, ginger, and spaghetti squash. Return turkey and tofu to pan. Add frozen peas. Cook until peas are thawed. Makes five 1 cup servings.
Per serving (3g fiber, 11.8 carbs, 8g protein, 4g sugar)