06. Spagetti Squash Pad Thai
Defined Dish never fails to have the best recipes that are made with whole ingredients and are Whole 30. I don’t like traditional pad thai… in fact I think that it tastes like sweaty dogs smell (sorry not sorry) BUT this spaghetti squash pad thai is legitimately one of the best dishes of food I have ever had. The spaghetti squash soaks up the sauce that is the perfect mix of spice, coconut, and asian tastes. Make sure to not forget the toppings as well - the cashews add the best crunch and the fresh basil on top is chef’s kiss.
Due to my gut sensitivities, I made a few changes to the original recipe. Here is my take on the dish:
Ingredients:
(Makes 4 servings)
pad thai:
⁃ 3 cup roasted spaghetti squash
⁃ 1 cup shredded carrots
⁃ 1 diced red bell pepper
⁃ chopped cashews
⁃ cilantro, basil, and lime for garnish
⁃ 2 eggs
⁃ 1 lb chicken breast
sauce:
⁃ 2 TBSP tahini
⁃ 1 TBSP sesame oil
⁃ 1/4 cup coconut aminos
⁃ 1.5 TBSP grated ginger
⁃ 1 tsp minced garlic
⁃ 3 TBSP full fat coconut milk
Instructions:
Put spaghetti squash in microwave for 5 minutes to soften and make easier to cut. Cut in half and coat in EVOO salt & pepper and cook in oven on 350 for 25-30 min (until soft)
While spaghetti squash is roasting in the oven, boil a pot of water with chicken breasts. Cover and let simmer for 10-15min. Take out a piece and cut to make sure it’s cooked throughout (no pink!). Once cooked transfer to a bowl and shred using a mixer, fork, or shredder.
Mix the sauce ingredients together and whisk until smooth
Add EVOO to pan and add shredded chicken. Brown chicken with salt and pepper. Once a little bit browned, push over chicken to the side of the pan and pour two whisked eggs onto pan. Let the eggs sit like an omelette and then chop and mix into the chicken.
Once spaghetti squash is soft, shred with fork.
Add sauce, spaghetti squash, carrots, and bell peppers to the pan. Mix and let simmer for a little bit.
Put in bowls and garnish with chopped cashews, basil, and cilantro.
Enjoy !!!