Active time: 20 minutes Total time: 45 minutes
Whether you’re gluten-free or simply need to eat extra veggies, it is a good decide. Pad Thai is a favourite at Thai eating places, the place it’s made with rice noodles and beneficiant quantities of oil. In this veggie-forward model, spaghetti squash takes the place of the rice noodles and provides the dish a touch of sweetness, so that you don’t have so as to add sugar.
Spaghetti Squash Chicken Pad Thai
Ingredients
- 1 medium spaghetti squash (about 3 lbs)
- 2 tbsp low sodium tamari soy sauce
- 2 tbsp lime juice, freshly squeezed
- 1 tsp lime zest
- 2 tsp avocado oil
- 1 pound (450g) rooster breast, reduce into 1 inch cubes
- 1 purple bell pepper, thinly sliced
- 1 cup carrots, shredded
- 1 tsp crushed purple pepper
- 4 massive egg whites
- 1/2 cup (50g) inexperienced onion, chopped
- 1 cup bean sprouts
- 1/4 cup (4g) cilantro leaves, entire
- 1/4 cup (37g) unsalted peanuts, chopped
Directions
To bake the squash: Preheat the oven to 400ºF (200ºC). Halve the squash lengthwise and scoop out the seeds, discard. Place the squash, cut-side down, on a parchment-lined baking sheet and roast for about 20 minutes. Bake the squash simply till you possibly can separate the strands with a paring knife; don’t overbake. Cool on a rack till you possibly can deal with the squash. Scrape the within of the squash with a fork to separate the strands, then scoop strands out of the pores and skin and switch 4 cups of the squash to a bowl. Set apart.
Meanwhile, combine the tamari, lime juice and zest in a cup and put aside.
When the squash is finished cooking, coat a big saute pan with avocado oil and place the pan over medium-high warmth. Add the rooster breast, purple bell pepper, carrots and crushed purple pepper and prepare dinner till the greens soften and the rooster is cooked by means of and reaches an inside temperature of 165°F, about 5-7 minutes. Add the egg whites, scramble and prepare dinner till they’re set, breaking them up with a spatula as they prepare dinner. Then add the inexperienced onions, bean sprouts and spaghetti squash and stir to mix.
Add the sauce to the pan, toss to coat every part within the sauce, then garnish with cilantro and peanuts and serve.
Serves: 4 | Serving Size: 1 1/2 cups
Nutrition (per serving): Calories: 343; Total Fat: 14g; Saturated Fat: 3g; Monounsaturated Fat: 2g; Polyunsaturated Fat: 1g; Cholesterol: 86mg; Sodium: 555mg; Carbohydrate: 20g; Dietary Fiber: 5g; Sugar: 8g; Protein: 34g
Originally revealed January 16, 2020; Updated January 2026
The submit Spaghetti Squash Chicken Pad Thai appeared first on MyFitnessPal Blog.
