SPAGHETTI SQUASH CHICKEN PAD THAI
A healthy, delicious recipe that is simple to make and is good enough for guests
Ingredients
- 1 medium spaghetti squash cooked and shredded
- 1 large chicken breast grilled
- 1/4 cup Tamari (gluten free soy sauce)
- 1/4 cup brown sugar packed
- 2 cloves garlic minced
- 3 each green onions white part only
- 2 tablespoons rice vinegar
- 1 tablespoon peanut butter
- 1 tablespoon fish sauce
- 1/2 each lime juiced
- 2 each eggs
Instructions
- Cut the spaghetti squash lengthwise. Scoop out the seeds. Sprinkle with salt and pepper. Drizzle with olive oil. Place cut side down on a baking sheet lined with parchment paper. Bake in a 350-degree oven for 45-50 minutes until tender. Remove from oven, allow to cool, and shred with a fork until it resembles spaghetti.
- In a medium bowl, mix the soy sauce, brown sugar, garlic, green onions, rice vinegar, peanut butter, fish sauce, and lime juice. Set aside.
- In a large saute pan or wok, heat 2 tablespoons of olive oil. Add the chicken and heat thoroughly. If you are using raw chicken, cook until thoroughly cooked. Remove from pan.
- Add 2 eggs and scramble until just cooked through. Add to the chicken.
- Add the sauce mix and heat for 2-3 minutes. Add the cooked chicken, eggs, and spaghetti squash. Heat thoroughly.
- Serve with additional toppings if desired. I used green onions (green part only), cilantro, and lime wedges.