Who needs to go out for healthy Thai food?
(modification of original recipe from Hello Healthy)
Serves 4
PAD THAI:
- 1 large spaghetti squash
- 1 pound skinless boneless chicken breast, cut into 1 inch pieces
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly grated black pepper
- 1 tablespoon extra-virgin olive oil
- 2 large carrots, grated
- 1 medium red bell pepper, thinly sliced
- 4 green onions/scallions, thinly sliced (plus more for garnish)
- 3 garlic cloves, minced
- ¼ teaspoon crushed red pepper
- ¼ cup cilantro, chopped (plus more for garnish)
- 1/3 cup chopped unsalted peanuts
SAUCE:
- ¼ cup reduced sodium chicken broth
- ¼ cup reduced sodium & sugar (lite) rice vinegar
- 2 tablespoons fresh lime juice
- 2 tablespoons honey
- ¼ cup Bragg Liquid Aminos or reduced sodium soy sauce
- 1 teaspoon sesame oil
- ¼ teaspoon freshly ground black pepper
Cut spaghetti squash in half lengthwise and scoop out the seeds and membranes. Place squash halves (face side down) in a microwavable baking dish filled with 1 inch of water. Cook on high for 5 to 10 minutes or until soft. If you do not have a baking dish large enough for both squash halves, microwave them one at a time. Or you can roast the squash in a 350 degree oven, placed face down on a foil lined sheet pan for 45 minutes or until soft. Remove squash from baking dish/sheet pan and let cool for 10 minutes. When it is cool enough to handle, use a fork to scrape out all of the spaghetti squash strands. Set the spaghetti squash strands in a colander over a bowl for about 10 minutes to drain the excess moisture.
In the meantime, prepare the sauce by placing all of the sauce ingredients into a small saucepan; whisk to combine. Warm over medium-low heat. Do not let the sauce come to a boil.
In a large non-stick skillet over medium-high heat, add the oil, chicken, salt and pepper; stir occasionally until chicken is lightly browned. Add the carrots, red pepper, scallions, garlic and crushed red pepper; sauté for 3 to 4 minutes, until vegetables are crisp-tender. Add peanuts, cilantro, the drained spaghetti squash and the warm sauce to the skillet; stir until evenly distributed. Garnish with extra scallions and cilantro (optional)
Nutritional Info/Serving: Calories 361, Fat 10 g, Protein 33 g, Carbs 39 g
21 Day Fix Container Equivalents/Serving: 1.5 Green, 1 Red, 0.5 Blue, 1 tsp
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