So the other day I was craving Thai food. And I didn’t really feel like going to get takeout. And we rarely ever go to a Thai restaurant for a sit-down meal. So I decided to whip up a pad thai at home. The only problem was, I didn’t have the normal rice noodles and I wanted to make a healthy pad thai. So I decided to use a spaghetti squash and make something amazing. It isn’t super clean in that it does have sweet chili sauce and sesame oil in it, but the amount of those ingredients were minuscule and the result was delicious.
Speaking of spaghetti squash. I haven’t decided if I like it as a noodle substitute or if I prefer to eat it as a squash. I’ve had it both ways. Clearly LJB enjoyed it as both, as he was shoving fistfuls of this in his mouth. He couldn’t be bothered with utensils. For me, that’s a win.
Start by cooking your spaghetti squash. I like to cut mine in half, scoop out the seeds and place upside down on a microwave safe dish. Then microwave on high for about 8 minutes per half.
When done, use a fork to shred the squash into noodles. If it’s not cooked, do a few more minutes. The cooking time will depend on the size of your squash.
Meanwhile scramble your eggs in a little olive oil. Remove from pan and set aside.
Add 2 Tablespoons of olive oil to the same pan. Cook chicken breasts over medium heat.
Add green onions, bell peppers and bean sprouts. Cook until vegetables are tende
Meanwhile, make sauce. In a small bowl, mix liquid aminos (or soy sauce), sweet chili sauce, fish sauce, sesame oil and water.
When the vegetables are tender, add spaghetti squash. Mix to incorporate thoroughly.
Add sauce and mix so all the chicken, shrimp and vegetables are coated well. The shrimp cooks quickly, so make sure it turns pink.
Add scrambled eggs back to the pan and mix.
Garnish with green onions, cilantro and chopped cashews. Serve and enjoy!
1/2 cup liquid aminos (or soy sauce)
2 Tablespoons sweet chili sauce
1 Tablespoon fish sauce
1 Tablespoon sesame oil
2 Tablespoons water
1 medium spaghetti squash
1 teaspoon olive oil
1 lb boneless, skinless chicken breasts, cubed
2 Tablespoons olive oil
1/2 lb shrimp, peeled and de-veined
7 oz bean sprouts
1 green bell pepper, sliced
6 green onions, chopped
cilantro, chopped (for garnish)
cashews, chopped (for garnish)
Start by cooking spaghetti squash. Cut in half and microwave each half upside down on a microwave safe plate for 8 minutes on high. When done, using a fork, shred squash into noodles. If it is difficult, you may need to microwave a few more minutes. Meanwhile, scramble your eggs in a teaspoon of olive oil. Remove from pan and set aside. In same large pan, add 2 Tablespoons of olive oil and cook chicken over medium heat. Add bean sprouts, green bell pepper and green onions. Cook until chicken is cooked through and vegetables are tender. While the chicken and vegetables are cooking, combine sauce ingredients in a small bowl. Add the cooked spaghetti squash to the chicken and vegetables. Mix to incorporate squash. Add shrimp and cook until pink (won’t take long). Then add sauce and mix until all chicken, shrimp and vegetables are coated with sauce. Finally, add scrambled eggs back to the pan. Serve garnished with green onions, cilantro and chopped cashes.