1. 1. In a large pot, heat sesame oil over medium heat. Add chopped green onions, ginger, and allspice. Cook for 2-3 minutes until fragrant.

2. 2. Stir in hoisin sauce, tamarind paste, and canned coconut milk. Bring to a simmer.

3. 3. Add mung bean sprouts, sliced baby bok choy, and spaghetti squash noodles to the pot. Cook for 5-7 minutes until the vegetables are tender but still crisp.

4. 4. In a separate pot, cook rice noodles according to package instructions.

5. 5. To serve, divide the rice noodles into bowls and ladle the coconut tamarind broth with vegetables over the noodles.

6. 6. Garnish with extra green onions and enjoy hot!