Spaghetti Squash Pad Thai

serves 3-4

What You Need
For the Sauce
2 TBS rice wine vinegar
2 TBS fish sauce
2 TBS water

For the Pad Thai
1 medium spaghetti squash, cooked
2 1/2 TBS sesame oil
8 ounces chicken breast, cut into cubes
Salt and pepper, to taste
1/2 medium onion, thinly sliced
2 large eggs, whisked
1 garlic cloves, minced
4 scallions, cut into 1 inch pieces 
1/2 cup bean sprouts

Bean sprouts
Lime wedges
Sesame seeds or cashews
Red pepper flakes 

For the Sauce
1. Place the rice wine vinegar and fish sauce into a small bowl. Microwave for 30 seconds and then take out and whisk together.
2. Taste the sauce and if it is too strong, add water until it reaches your desired taste and consistency.
3. Set aside 1/4 cup. The rest can be saved in the fridge for another recipe.

For the Pad Thai
1. Once squash has been cooked and has completely cooled, use a fork to shred the inside like noodles. Set aside in a bowl.
2. Add 1 TBS of sesame oil to a skillet over medium heat. Season chicken cubes with salt and pepper and cook until no longer pink. Set aside.
3. Place another 1/2 TBS of sesame oil into the pan. Pour the whisked eggs into the pan, creating a very thin omelet. Right before the eggs are set, start breaking them up into chunks. Set aside with chicken.
4. Heat another 1/2 TBS of sesame oil in the pan. This time add the onions and cook until soft. Set aside with chicken.
5. Heat the last 1/2 TBS of sesame oil in the skillet. Add the garlic to the pan and cook for 10 seconds or until fragrant. 
6. Next, add in the spaghetti squash and mix everything together for about 5 minutes. 
7. Then add in 2 TBS of the sauce from the beginning. Mix everything together well and then taste. If it needs more flavor add more sauce, 1 TBS at a time.
8. Finally, add in the scallions and bean sprouts. Give it a good stir and then add back in the chicken, egg, and onion mixture.
9. Cook until everything is warmed up and top with desired toppings. Enjoy!

| via The Kitchn |

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