Spaghetti Squash Pad Thai Recipe SHARE

Recipe & Photo Source: Beachbody Blog

Need a low-carb healthy recipe to add to your lunch or dinner menu this week?

Pad Thai with Spaghetti Squash

Ingredients:

1 medium spaghetti squash (about 3 lbs.)

2 Tbsp. tamarind paste (or rice wine vinegar)

2 Tbsp. fish sauce

1 tsp. raw honey

2 to 4 Tbsp. water

12 oz. extra-firm tofu, cut into small cubes

3 Tbsp. cornstarch (preferably GMO free)

8 tsp. peanut oil, divided use

1 medium onion, thinly sliced

2 large eggs, lightly beaten

4 cloves garlic, finely chopped

¾ cup fresh bean sprouts

4 medium green onions, cut into 1-inch pieces

2 Tbsp. chopped peanuts

Lime wedges

Cilantro sprigs

Crushed red pepper

Instructions:

-Preheat oven to 350° F.

-Place squash on a parchment lined baking sheet. Poke squash 2 or 3 times with a fork. Bake for 60 to 80 minutes. Cool for 20 to 30 minutes. Cut squash in half lengthwise. Remove seeds. Scrape flesh into stringy noodles. Set aside.

-To make sauce, heat tamarind paste, fish sauce, honey and water in a small saucepan over medium heat. Cook, stirring constantly, for 1 to 2 minutes. Add additional water is sauce is too tart. Set aside.

-Coat tofu in cornstarch in a small bowl; mix well.

-Heat a large wok (or skillet) over high heat.

-Add 2 tsp. oil, swirling to cover surface of pan. Add tofu; cook, stirring constantly, for 2 to 3 minutes, or until all sides of tofu are brown. Remove tofu from pan and place on a large plate. Set aside.

-Add 2 tsp. oil to pan; cook, over high heat, swirling to cover surface of pan. Add onions; cook, stirring constantly, for 3 to 4 minutes, or until onion are light golden brown. Remove from pan; place on plate with tofu. Set aside.

-Add 2 tsp. oil to pan; cook, over high heat, swirling to cover surface of pan. Add eggs; cook over medium heat. Do not stir. As eggs set, lift edges, letting uncooked portion flow underneath, creating a very thin omelet. When eggs are set, cut them with your spatula. Remove eggs from pan and place on plate with tofu and onions. Set aside.

-Add remaining 2 tsp. oil to pan, swirling to cover surface of pan.

-Add garlic; cook, over medium-high heat, for 1 minute.

-Add spaghetti squash, spreading squash into a single layer; cook for 30 second, stir and make another single layer. Repeat this 3 to 6 times, cooking for about 3 to 4 minutes, or until squash is warm and golden brown.

-Add sauce; mix well.

-Add bean sprouts and green onions; mix well.

-Add tofu mixture; cook, stirring frequently, for 1 to 2 minutes, or until well mixed and heated through.

-Transfer to a large serving platter. Top with peanuts, lime wedges, cilantro, and crushed red pepper. Serve immediately.

Tips:

If you can’t find tamarind paste you can substitute rice wine vinegar.

Thai fish sauce is Nam Pla, but you can use another kind if you have it.

*Feel free to share, y'all*

‪#‎HealthyRecipes‬ ‪#‎LunchRecipes‬ ‪#‎DinnerRecipes‬‪#‎SpaghettiSquashRecipes‬

Recipe Swap: Asian Lettuce Wrap Chopped Chicken Salad

Source: Skinny Taste

Recipe timeeeeee!!!!!

Asian Lettuce Wrap Chopped Chicken Salad

INGREDIENTS:

FOR THE SALAD DRESSING:

3 tablespoons rice vinegar

1 1/2 tablespoons grapeseed or canola oil

1 teaspoon sesame oil

1 teaspoon honey


1 teaspoon grated fresh ginger

1 clove garlic, minced

1/8 tsp kosher 
salt and pepper

FOR THE CHICKEN:

1/4 cup hoisin sauce*


1 tablespoon rice vinegar

2 teaspoons Sriracha sauce


2 tablespoons less sodium soy sauce*


1 teaspoon grated fresh ginger

cooking spray

1 pound ground chicken

8 ounce can water chestnuts, drained and diced

2 tbsp chopped unsalted cashews


2 scallions, thinly sliced

FOR THE SALAD:

1 head Boston or Bibb lettuce, chopped

1 romaine lettuce heart, chopped

2 carrots, grated

DIRECTIONS:

For the dressing: In a small bowl, whisk together the vinegar, oils, honey, ginger, garlic, and salt and pepper to taste. Set the dressing aside. For the chicken: In a medium bowl, whisk together the hoisin, vinegar, Sriracha, soy sauce, and ginger. Set aside. Heat a medium skillet over medium-high heat. Spray with cooking spray then add the chicken and cook until browned and cooked through, 8 to 10 minutes. Add the water chestnuts and cashews to the pan. Pour the reserved hoisin mixture on top and cook for 1 to 2 minutes to heat through. Stir in the scallions. Remove from the heat and set aside.

For the salad: In a large salad bowl, combine both of the lettuces and the carrots. Toss the salad with the dressing and divide in 4 bowls. Top each with 3/4 cup chicken mixture. Serve immediately.

#HealthyRecipes #AsianRecipes #ChickenRecipes #GracefullyBalanced