Poke holes all over the spaghetti squash. Place the spaghetti squash in a pan and transfer it to the oven. Bake for about 10 minutes. Remove the spaghetti squash from the oven. Slice in half. Use a fork to scrape out the core. Transfer spaghetti squash noodles to a bowl. Set aside.
Whisk together the rice vinegar, soy sauce, lime juice, sesame oil, honey, sriracha, minced garlic, minced ginger, and peanut butter in a mixing bowl. Set aside.
Bring a large skillet to high heat. Pour in 1 tablespoon of avocado oil. Once hot, add the chicken. Sprinkle liberally with salt, black pepper, and garlic powder. Let it sit for 2-3 minutes, then flip and cook for another 2 minutes, or until done. Transfer the chicken to a plate.
Pour in the other tablespoon of avocado oil. Add the white onion. Cook and stir for 2 minutes. Stir in the shishito peppers, bell pepper, carrots, bean sprouts, and green onions. Add in your egg mixture. Stir and cook for 2 minutes. Stir in the spaghetti squash, chicken, and cilantro. Pour the sauce over top. Turn off the heat. Toss to coat.
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Spaghetti Squash Pad Thai
Serves 5
Ingredients:
1 spaghetti squash
2 tablespoons avocado oil
2 chicken breasts, chopped small
Kosher salt, to taste
Black pepper, to taste
Garlic powder, to taste
1/2 white onion, sliced thin
5 shishito peppers, chopped
1 red bell pepper, sliced thin
1 cup matchsticks carrots
1 cup mung bean sprouts
4 green onions chopped
1 bunch cilantro, chopped
1 egg, plus 2 whites, whisked together
For the Sauce:
2 tablespoons rice vinegar
3 tablespoons soy sauce
1 tablespoon lime juice
1 teaspoon sesame oil
1 tablespoon honey
1 teaspoon sriracha
2 cloves garlic, minced
2 tablespoons minced ginger
2 tablespoons peanut butter
Directions:
Preheat oven to 400°F.
Poke holes all over the spaghetti squash. Place the spaghetti squash in a pan and transfer it to the oven. Bake for about 10 minutes. Remove the spaghetti squash from the oven. Slice in half. Use a fork to scrape out the core. Transfer spaghetti squash noodles to a bowl. Set aside.
Whisk together the rice vinegar, soy sauce, lime juice, sesame oil, honey, sriracha, minced garlic, minced ginger, and peanut butter in a mixing bowl. Set aside.
Bring a large skillet to high heat. Pour in 1 tablespoon of avocado oil. Once hot, add the chicken. Sprinkle liberally with salt, black pepper, and garlic powder. Let it sit for 2-3 minutes, then flip and cook for another 2 minutes, or until done. Transfer the chicken to a plate.
Pour in the other tablespoon of avocado oil. Add the white onion. Cook and stir for 2 minutes. Stir in the shishito peppers, bell pepper, carrots, bean sprouts, and green onions. Add in your egg mixture. Stir and cook for 2 minutes. Stir in the spaghetti squash, chicken, and cilantro. Pour the sauce over top. Turn off the heat. Toss to coat.
Transfer to serving plates. Enjoy!
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