If you love pad thai and you’re trying to eat healthy this is the dish for you. We leave for our honeymoon in about a week, so I’ve been trying to be extra well behaved lately. And they’ve had these great spaghetti squash at our local market lately, so I’ve been a bit of a roll☺️
We’re staying in LA for our honeymoon, so I keep telling Dan we’re on the Hollywood diet and he keeps telling me that that’s a different diet and that I don’t know what I’m talking about… Ah, marital bliss💏
Pad thai is usually garnished with peanuts, but I skimped on those this time. I’d say that this was for all my nut allergy peeps, but I’d be lying. It was more of a totally forgetting until I was halfway through making the recipe situation.
- For the Pad Thai sauce:
- 3 tablespoons sweet chili sauce
- 3 tablespoons soy sauce,
- juice of ½ lime
- Sriracha, optional
- For the pad Thai:
- 1 medium spaghetti squash
- 2½ tablespoons sesame oil
- 8 ounces protein, diced (I used a meatless chicken, but tofu, chicken or shrimp would be great too)
- 2 large eggs, whisked
- 3 cloves garlic, minced
- 1.5 inches ginger, peeled and minced
- 8 ounces mushrooms, sliced
- 3 carrots, peeled and sliced
- 1 can cut baby corn
- 4 green onions, sliced
- 1 cup bean sprouts, plus more to serve
- Lime wedges, to serve
- Cilantro, to serve
- Preheat oven to 400°F.
- Using a large, sharp knife, cut the spaghetti squash in half. Scrape out the seeds using a spoon and sprinkle the cut sides with olive oil. Season with kosher salt and freshly ground black pepper. Place the squash cut side down on a baking sheet and roast until tender and easily pierced with a knife, about 45 minutes. When the squash is done, use a fork to scrape out the flesh of each half into “noodles”. Place the noodles in a colander or sieve and drain for 10 minutes to remove the extra moisture.
- Meanwhile, peel and cut 3 carrots. Slice the mushrooms. Mince 3 cloves garlic and ginger. Thinly slice 4 green onions. In a small bowl, beat together 2 eggs. Separately, thinly slice 1 green onion and chop ½ cup of fresh cilantro.
- In another small bowl, mix together 3 tablespoons sweet chili sauce, 3 tablespoons soy sauce, juice of ½ lime, and if desired, a few dashes of Sriracha.
- When the squash is ready, in a large skillet heat 2 tablespoons sesame oil over medium high heat. Add the garlic and green onions cook until fragrant, about 45 seconds. Add the mushrooms, carrots, 1 cup bean sprouts, baby corn, and squash noodles and toss together. Pour in the eggs and scramble until almost cooked. Pour on the sauce and stir to combine. Cook about 2 minutes, until the vegetables are heated through but still crisp.
- Garnish with plenty of fresh bean sprouts, cilantro, and green onion.