Spaghetti Squash Chicken Pad Thai

READY IN: 55mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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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