Spaghetti Squash Chicken Pad Thai
photo by TinaVee43

- Ready In:
- 55mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 1 large spaghetti squash
- 1 large chicken breast
- 2 eggs
- 1⁄4 cup sliced green onion
- 1⁄4 cup diced white onion
- 1 cup fresh bean sprouts or 1 cup matchstick carrot
- 2 tablespoons olive oil, divided
- 1 (11 1/2 ounce) jar thai peanut sauce
- 1⁄2 cup crushed peanuts (optional)
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
- 1⁄4 teaspoon garlic powder
- 1⁄4 teaspoon turmeric (optional)
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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