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Spaghetti Squash Pad Thai
Serves 5 |
A healthy alternative to take-out.
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Ingredients:
| 1 spaghetti squash |
| 2 tablespoons avocado oil |
| 2 chicken breasts, chopped small |
| Kosher salt, to taste |
| Black pepper, to taste |
| Garlic powder, to taste |
| 1/2 white onion, sliced thin |
| 5 shishito peppers, chopped |
| 1 red bell pepper, sliced thin |
| 1 cup matchsticks carrots |
| 1 cup mung bean sprouts |
| 4 green onions chopped |
| 1 bunch cilantro, chopped |
| 1 egg, plus 2 whites, whisked together |
| For the Sauce: |
| 2 tablespoons rice vinegar |
| 3 tablespoons soy sauce |
| 1 tablespoon lime juice |
| 1 teaspoon sesame oil |
| 1 tablespoon honey |
| 1 teaspoon sriracha |
| 2 cloves garlic, minced |
| 2 tablespoons minced ginger |
| 2 tablespoons peanut butter |
Directions:
- Preheat oven to 400°F.
- Poke holes all over the spaghetti squash. Place the spaghetti squash in a pan and transfer it to the oven. Bake for about 10 minutes. Remove the spaghetti squash from the oven. Slice in half. Use a fork to scrape out the core. Transfer spaghetti squash noodles to a bowl. Set aside.
- Whisk together the rice vinegar, soy sauce, lime juice, sesame oil, honey, sriracha, minced garlic, minced ginger, and peanut butter in a mixing bowl. Set aside.
- Bring a large skillet to high heat. Pour in 1 tablespoon of avocado oil. Once hot, add the chicken. Sprinkle liberally with salt, black pepper, and garlic powder. Let it sit for 2-3 minutes, then flip and cook for another 2 minutes, or until done. Transfer the chicken to a plate.
- Pour in the other tablespoon of avocado oil. Add the white onion. Cook and stir for 2 minutes. Stir in the shishito peppers, bell pepper, carrots, bean sprouts, and green onions. Add in your egg mixture. Stir and cook for 2 minutes. Stir in the spaghetti squash, chicken, and cilantro. Pour the sauce over top. Turn off the heat. Toss to coat.
- Transfer to serving plates. Enjoy!
| Main Ingredient: | Squash, Chicken, Peppers |
| Cooking Method: | Stovetop |
| Course: | Lunch, dinner |
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