Healthy Spaghetti Squash Pad Thai (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 small spaghetti squash (or 3 cups cooked strands, 500g)
02 -
2 chicken breasts, bite-sized pieces (525g)
03 -
1 bell pepper, thinly sliced (140g)
04 -
½ white onion, thinly sliced (140g)
05 -
4 green onions, chopped (40g)
06 -
1 cup carrots, shredded (85g)
07 -
1 cup mung bean sprouts (85g)
08 -
5-6 shishito peppers, chopped (45g)
09 -
1 bunch cilantro, chopped (30g)
10 -
1 whole egg plus 2 egg whites, whisked
→ Sauce
11 -
3 tablespoons soy sauce (45g)
12 -
2 tablespoons natural peanut butter (30g)
13 -
2 tablespoons rice vinegar (30g)
14 -
2 tablespoons minced ginger (8 frozen cubes)
15 -
2 cloves garlic, minced
16 -
1 tablespoon honey (15g)
17 -
1 teaspoon sesame oil (5g)
18 -
1 teaspoon sriracha (5g)
19 -
½ lime, juiced (15g)
# Instructions:
01 -
Microwave whole squash (after poking holes) for 8 minutes, rotating occasionally. Once tender, cut in half, remove seeds, and fluff strands with fork. Aim for al dente texture.
02 -
Combine all sauce ingredients and mix well. Set aside.
03 -
Season bite-sized chicken pieces with salt, garlic powder, and pepper. Cook in hot oiled pan for 2-3 minutes per side until done. Remove and set aside.
04 -
In same pan, cook white onion until fragrant. Add remaining vegetables and whisked eggs. Cook 1-2 minutes, then add spaghetti squash and sauce. Return chicken to pan, add cilantro, and toss everything together.
# Notes:
01 -
Optional garnish with toasted almonds or peanuts
02 -
Feel free to add extra herbs and sriracha to taste