Description
This healthy spin on Pad Thai swaps noodles for spaghetti squash, loading your plate with vibrant veggies, tender chicken, and a crave-worthy peanut-ginger sauce. With bold flavor and satisfying texture, this double batch is perfect for meal prep or feeding a hungry crowd.
Ingredients
Main Ingredients:
2 small spaghetti squash, cooked and shredded (or 6 cups / 1000g cooked strands)
4 chicken breasts, chopped (1050g)
Salt, pepper, garlic powder to taste
2 bell peppers, thinly sliced (280g)
1 white onion, thinly sliced (280g)
8 green onions, chopped (80g)
2 cups carrots, shredded or matchstick-cut (170g)
2 cups mung bean sprouts (170g)
10–12 shishito peppers, chopped (90g) or substitute with extra bell or jalapeño for heat
2 cups chopped cilantro (60g)
2 eggs + 4 egg whites, whisked
Sauce:
6 tablespoons soy sauce (90g)
4 tablespoons natural peanut butter (60g)
4 tablespoons rice vinegar (60g)
4 tablespoons minced ginger (or 16 frozen cubes)
4 garlic cloves, minced (or 4 frozen cubes)
2 tablespoons honey (30g)
2 teaspoons sesame oil (10g)
2 teaspoons sriracha (10g)
Juice of 1 lime (30g)
Instructions
Cook and shred spaghetti squash; set aside.
Season chicken with salt, pepper, and garlic powder. Sauté in a large skillet until browned and cooked through. Remove from pan.
In the same pan, stir-fry onions, bell peppers, carrots, shishitos, and green onions until just tender.
Push veggies aside, pour in whisked eggs, and scramble until cooked.
Return chicken to pan and add spaghetti squash strands.
In a bowl, whisk all sauce ingredients until smooth. Pour over the mixture and stir to combine.
Fold in bean sprouts and chopped cilantro just before serving. Heat through, serve warm.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 320 / serving
- Sugar: 7g / serving
- Fat: 14g / serving
- Carbohydrates: 18g / serving
- Fiber: 5g / serving
- Protein: 28g / serving