A twist on a thai favorite.
Thai food is one of my favorite take-outs. The spices and flavors are complex and each bite makes me want to travel to the markets of Thailand and explore local cuisine. Andrew’s dad is a pilot and he is fortunate enough to travel internationally for a living–I know, unfair, makes you want to quit your day job. He is based out of Seattle and we are lucky enough to have him stop by when he is in town. I enjoy cooking for him when he passes through since he lives out of hotels when he is traveling to these amazing destinations overseas.
Pictured above are the veggies as they sauté, I wanted to provide a visual reference for how I cut the produce.
So what did I make for the man that spends a lot of time in Asia? I took the risk of making this healthier twist on pad thai. Spaghetti squash is an amazing substitute for noodles and it keeps this dish light. You can also substitute whatever veggies you have on hand. I tried to find bean sprouts at the local grocery stores and had no luck, but they are a great addition to the dish if you run across them.
For the sauce, ideally you can find tamarind pulp (an Asian fruit–sweet and sour taste). However, the sauce below does the trick! Or feel free to use store bough pad thai sauce if you want even less fuss!
Teek wanted a bite out of Tuesday’s dinner. We also made home-made, baked crab rangoons–recipe for another day.
If you are not excited about the spaghetti squash idea, make this recipe with traditional rice noodles. The flavor will still shine!
Prep Time: 15 minutes
Cook Time: 50 minutes
1 spaghetti squash
1 chicken breast
20 large raw shrimp, peeled
3 cloves garlic, minced
1/2 red onion, sliced
1/2 C sliced crimini mushrooms
1 red pepper sliced
1/2 C baby carrots, sliced in half
1/2 C bean sprouts (optional)
2 green onions, sliced
2 T Sesame or peanut oil
1/3 C dry roasted peanuts, chopped (for garnish)
1 lime, sliced in wedges (for garnish)
For the Sauce:
2 T low sodium soy sauce
2 T fish sauce
2 T rice wine vinegar
3-4 T sugar
2 t sriracha
- Preheat oven to 425 F and line baking sheet with aluminum foil.
- Using a sharp knife, slice the spaghetti squash in half, length-wise. With a spoon, scrape out the seeds and guts of the squash. Drizzle the inside with extra virgin olive oil and place on baking sheet with inside facing down. Roast for ~30 minutes until tender(up to 40 minutes). Remove from oven and allow to cool for 10 minutes. Then scrape along the sides, using a fork to form “spaghetti” with the squash–set aside. (NOTE: You can make the squash a day in advance and refrigerate)
- While the squash is baking, combine all ingredients for the sauce in a small bowl–set aside. Also, add 3 eggs to a separate small bowl and scramble with a fork –set aside.
- When there are only 10 minutes left of bake time for the squash: In a extra-large sauté pan over medium-high heat, add the sesame oil to the pan and cook onion, pepper, mushrooms, carrots, and garlic until the onion is translucent ~5-7 minutes.
- While the veggies are cooking, prepare the chicken by trimming any fat then cutting the meat into1-inch cubes. Add shrimp and chicken to the veggies and continue to cook until protein is cooked through (5-10 minutes).
- Add spaghetti squash to veggies and protein and mix well until combined. Move ingredients over to one side of skillet to make room for the eggs.
- Add the 3 eggs you previously scrambled to the sauté pan, allow to cook (~3 minutes). Once egg is cooked mix in well with pad thai ingredients.
- Next add the sauce and green onions to the pad thai and stir to combine. Remove pan from heat.
- Serve with crushed peanuts sprinkled on top and lime wedges on the side.