Squash Pad Thai Dinner (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 tiny spaghetti squash (around 3 cups when scraped out, 500g)
02 -
2 chicken breasts, cut into small chunks (525g)
03 -
1 bell pepper, cut into thin strips (140g)
04 -
½ white onion, sliced thinly (140g)
05 -
4 green onions, diced (40g)
06 -
1 cup grated carrots (85g)
07 -
1 cup bean sprouts (85g)
08 -
5-6 chopped shishito peppers (45g)
09 -
1 bunch fresh cilantro, roughly chopped (30g)
10 -
1 whole egg plus 2 whites, beaten together
→ Sauce
11 -
3 tablespoons soy sauce (45g)
12 -
2 tablespoons plain peanut butter (30g)
13 -
2 tablespoons rice vinegar (30g)
14 -
2 tablespoons fresh grated ginger (8 frozen cubes)
15 -
2 cloves garlic, finely chopped
16 -
1 tablespoon honey (15g)
17 -
1 teaspoon sesame oil (5g)
18 -
1 teaspoon hot sauce (5g)
19 -
½ lime, squeezed (15g)
# Instructions:
01 -
Poke holes in the whole squash then nuke it for 8 minutes, turning now and then. When it's soft enough, slice it open, scoop out seeds, and scrape the inside with a fork. Don't make it too soft.
02 -
Stir all the sauce stuff together until smooth. Put aside for later.
03 -
Sprinkle salt, garlic powder and pepper on your chicken chunks. Throw them in a hot pan with oil and cook about 2-3 minutes each side until they're done. Take them out and set them aside.
04 -
Using the same pan, throw in the white onion and cook until it smells good. Add the rest of your veggies and the beaten eggs. Let it cook for a minute or two, then add your squash strands and pour in the sauce. Put the chicken back in, toss in cilantro, and mix it all up.
# Notes:
01 -
You can top it with crushed peanuts or almonds if you want
02 -
Add more hot sauce or herbs if that's your thing