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Pad Thai, but with a healthy spin! Swap out the traditional flat noodles for a lightened-up version with the delicious, and fun vegetable; spaghetti squash. This recipe can easily be made with noodles to create a delicious restaurant-style pad thai, but if you’re looking to switch it up a big, I definitely recommend trying out the spaghetti squash. Let’s get cooking!
Ingredients
- 1 large spaghetti squash
- 2 tbsp sesame oil
- 2 chicken breasts
- 1 tsp minced ginger
- 1 tbsp minced garlic
- 1/8 cup chopped green onions
- 1/4 cup bean sprouts (fresh or canned)
- Lime juice and chopped peanuts/cashews for garnish
- 3/4 cup peanut dipping sauce
Instructions
- Preheat oven to 400F. Slice spaghetti squash lengthways and use a spoon to remove the seeds. Place faced-down on a baking sheet and fill the pan 1/3 way with water. Bake for 45 minutes, remove from oven, flip flesh-side up to cool, set aside.
- Add 1 tbsp sesame oil to a skillet over medium heat. Place chicken breasts on the skillet and cook about 8 minutes per side, covered, until fully cooked through. Once done, set aside to cool then slice thinly into about 1" pieces.
- Once squash is cooled, use a fork and run it through the flesh of the squash to create "pasta".
- Heat 1 tbsp sesame oil over medium heat. Add garlic and ginger and sauté until fragrant, about 2-3 minutes. Add chicken and half of the peanut sauce and stir to combine.
- Next, add the shred spaghetti squash, green onions, and bean sprouts to the pot and stir to combine. Turn off heat and get ready to serve.
- Plate the pad thai and top with chopped nuts, additional green onions, and a lime wedge.
