Did you know that true pad thai does not have peanut butter as an ingredient? Per usual we had to add one of our favorite condiments which in all likelihood ruins pad thai as it was intended. I really did try to not use peanut butter in this recipe, but after shopping at 4 grocery stores without any luck in finding tamarind paste, I just had to give up and add in the peanut butter to my sauce.
Spaghetti Squash is a great substitute for all kinds of noodles. It has a similar look and texture to pasta but has far fewer calories and carbohydrates than pasta. When spaghetti squash first became a fad, I think about 5 years ago, I hatched a plan to trick my younger sister into believing it was actual pasta. The two of us are as opposite as opposites can be when it comes to food. Growing up we made my mom’s life as difficult as possible never eating the same thing as each other. So while I started (finally) eating lots of veggies a few years back, she has yet to really jump on that bandwagon. If you remember from earlier this week, she only will eat broccoli if it’s doused in Chinese sauce. Her other veggies of choice included cucumbers, onions, and mushrooms-the really nutrient dense ones ;). Anyways, back to this plan, I cooked spaghetti squash with pesto and Parmesan (of course not letting her see the preparation). When she took a bite, she knew something was up but couldn’t figure it out, so she just had to give in and eat the rest of the dish. I think I kept the secret going for over a week before I told her. And now of course, she won’t eat spaghetti squash again, just to be difficult.
Spaghetti Squash Pad Thai
Ingredients
- 1 spaghetti squash
- 4 tsp olive oil divided
- 2 cups broccoli florets
- 2/3 cup edamame
- 1/2 cup carrots
- 1 egg
- 8 shrimps
- 2 tbsp green onions chopped
- 2 tbsp cilantro chopped
- 2 tbsp peanuts chopped
For the sauce
- 2 tbsp peanut butter
- 1 tbsp soy sauce
- 2 tsp honey
- 1 tbsp fish sauce
- 1 tsp red chili paste
- 2 tbsp rice vinegar
- juice of 1/2 lime
Instructions
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Preheat the oven to 350 degrees.
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Cut the spaghetti squash in half remove the seeds.
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Pour 1 tsp of olive oil into each half of the spaghetti squash.
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Place two halves face down on a baking sheet. Cook for 40 minutes until you can stick a fork through the skin.
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Meanwhile, make the sauce. Add the peanut butter, soy sauce, honey, fish sauce, red chili paste, rice vinegar, and lime juice into a small bowl and mix well.
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In a large skillet, add the remaining 2 tsp of olive oil. Start by adding the broccoli florets and shrimp.
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Cook for 5 minutes and then add the carrots, edamame, and egg. Cook until tender.
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Pour the sauce into the skillet with the veggies and shrimp.
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When the squash is cooked, use a fork to remove the spaghetti squash from the skin.
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Add the spaghetti squash to two bowls. Top the squash with veggies and shrimp.
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Garnish both bowls of pad thai with lime juice, green onions, cilantro, and chopped peanuts.
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