Spaghetti Squash Chicken Pad Thai
Pad Thai is one of my favorite dishes to order out and I've been dying to make my own. I modified the traditional dish by using spaghetti squash instead of rice noodles and and Thai peanut sauce instead of Pad Thai sauce.
INGREDIENTS
Nutrition- 1large spaghetti squash
- 1large chicken breast
- 2
- 1⁄4cup sliced green onion
- 1⁄4cup diced white onion
- 1
- 2
- 1(11 1/2 ounce) jar thai peanut sauce
- 1⁄2
- 1⁄4teaspoon salt
- 1⁄4teaspoon pepper
- 1⁄4teaspoon garlic powder
- 1⁄4
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DIRECTIONS
- FOR THE SQUASH:
- (You can do this part a day/days ahead).
- Preheat the oven to 375 °F.
- Cut spaghetti squash in half and scoop out seeds. Drizzle with 2 tablespoons olive oil, salt, and black pepper.
- Line baking sheet with parchment paper.
- Lay spaghetti squash face down on baking sheet, and add 1/4 cup water. Bake for about 30-45 minutes, depending how big the squash is, until fork tender. Let cool.
- Once cool, scrape out the spaghetti squash using a fork. Place in a medium mixing bowl and set aside.
- FOR THE REST:
- Pound the chicken to ½ inch thickness and chop into bite-sized pieces.
- Heat remaining 2 tablespoons olive oil in large wok or pan until rippling. Season chicken to taste with salt, pepper, garlic and turmeric (if using).
- Cook chicken over medium heat, stirring throughout until cooked through (about 6-8 minutes). Transfer chicken to a bowl and set aside.
- Crack eggs over preheated pan (where you cooked the chicken) and allow to fry for about a minute, then break them up with a spoon.
- Add the onions and cook until slightly soft, about 2 minutes.
- Add chicken, carrots (or sprouts), and spaghetti squash. Pour sauce over entire mixture and stir until incorporated.
- Top with peanuts.
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