adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Spaghetti Squash Pad Thai
Spaghetti Squash Pad Thai
0 Likes
Prep Time:
20 minutes
Cook Time:
50 minutes
Total Time:
70 minutes
Try a low-carb twist on pad thai by using shredded spaghetti squash instead of rice noodles.
Ingredients:
  • 1 small spaghetti squash, halved and seeded
  • 1.5 cups chicken broth
  • 3 tablespoons peanut butter
  • 1 tablespoon chile-garlic sauce
  • 1 tablespoon fish sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon oyster sauce
  • 1 teaspoon minced fresh ginger
  • 1 teaspoon sesame oil
  • 0.25 teaspoon ground black pepper
  • 3 tablespoons cold water
  • 1 (12 ounce) package broccoli coleslaw mix
  • 1 zucchini, diced
  • 1 red bell pepper, diced
  • 0.5 cup sliced green onions
  • 0.25 cup chopped fresh cilantro
  • 2 cubed cooked chicken breasts
Instructions:
  • Preheat your oven to a toasty 450 degrees F (230 degrees C) and gently lay the spaghetti squash, cut-side up, on a baking sheet.
  • Roast the squash in the preheated oven until tender, for 30 to 45 minutes. Shred the cooked squash with a fork, discarding the peel.
  • In a saucepan, mix chicken broth, peanut butter, chile-garlic sauce, fish sauce, soy sauce, rice vinegar, oyster sauce, ginger, sesame oil, and black pepper, then bring to a boil. In a separate bowl, whisk water and cornstarch until smooth and add to the sauce. Boil until the sauce thickens for about 5 to 10 minutes. Lower the heat and let the sauce simmer.
  • In a large skillet over medium-high heat, saute broccoli slaw, zucchini, red bell pepper, green onion, cilantro, and spaghetti squash in olive oil until tender, about 10 minutes. Stir in chicken and sauce; cook until heated through, 3 to 5 minutes.

Similar Recipes