Flavorful Spaghetti Squash Pad Thai (Print Version)
# Ingredients:
→ Core Ingredients
01 -
1 medium spaghetti squash (or 3 cups of cooked strands, 500g)
02 -
2 chicken breasts, cut into small pieces (525g)
03 -
1 large bell pepper, sliced thinly (140g)
04 -
Half a white onion, finely sliced (140g)
05 -
4 green onions, diced (40g)
06 -
1 cup shredded carrots (85g)
07 -
1 cup mung bean sprouts (85g)
08 -
5-6 shishito peppers, roughly chopped (45g)
09 -
A handful of fresh cilantro, finely chopped (30g)
10 -
1 whole egg and 2 egg whites, beaten together
→ The Sauce
11 -
3 tablespoons soy sauce (45g)
12 -
2 tablespoons smooth peanut butter (30g)
13 -
2 tablespoons rice vinegar (30g)
14 -
2 tablespoons freshly minced ginger (8 frozen cubes)
15 -
2 garlic cloves, finely chopped
16 -
1 tablespoon honey (15g)
17 -
1 teaspoon sesame oil (5g)
18 -
1 teaspoon sriracha or your favorite hot sauce (5g)
19 -
Juice of half a lime (15g)
# Instructions:
01 -
Pierce the squash all over with a fork, then microwave it for 8 minutes. Rotate it a couple of times as it cooks. Once it's soft enough to easily cut, slice it in half and scoop out the seeds. Use a fork to shred the flesh into strands. The texture should be slightly firm.
02 -
Mix all the sauce ingredients together in a bowl until smooth and combined. Put aside for later.
03 -
Sprinkle the chicken pieces with salt, garlic powder, and black pepper. Heat a skillet with some oil and cook the chicken for 2-3 minutes on each side until it's done. Take it out of the pan and set it aside.
04 -
In the same pan you used for the chicken, cook the white onion until it smells delicious. Toss in the rest of the vegetables and the beaten eggs. Cook for about 1-2 minutes. Then, add the cooked squash and pour in your sauce. Put the chicken back into the mix, add the cilantro, and stir it all together to combine.
# Notes:
01 -
You can top it with toasted peanuts or almonds if you’d like.
02 -
Adjust with extra herbs or sriracha for more flavor.