Pad thai is my go to comfort meal… my go to hangover meal… my go to when I don’t know what to eat meal. It’s amazing. So when I came across a way to clean it up, I was excited to try it, and it did not disappoint. Anxiously waiting for spaghetti squash to come back in season so I can eat this every day all day.
I found the original recipe here: http://stuffweate.blogspot.com/2012/01/chicken-pad-thai-made-with-spaghetti.html (they have way better pictures as well), and below is my slightly modified version.
1 large spaghetti squash
1 bok choy (diced) or 5 baby bok choy (I guesstimate on how much depending on their size)
1 cup carrots (thinly sliced)
2 cooked chicken breast, chopped
3 clove garlic, minced
1/4 cup chicken broth
2 tbsp peanut butter
1 tbsp rice wine vinegar
1 1/2 tbsp soy sauce
1 red chili pepper
2 tbsp dry roasted peanuts, chopped
Cut spaghetti squash in half, scrape out the seeds, cover in a light coating of olive oil, season with salt and pepper and bake at 350 for 40-60 minutes. Let cool (or you’ll burn yourself) for a few minutes, scoop out and separate.
In a large nonstick skillet coated with cooking spray, sauté garlic for 1 minute. Add the bok choy and carrots and sauté over medium-high heat for 5 minutes. Remove to a plate. Add chicken broth, peanut butter, soy sauce, rice vinegar and red chili pepper to skillet. Heat until smooth. Return veggies to the pan, as well as the spaghetti squash. Add in chicken, and heat over medium heat for 5 minutes or until sauce has coated all.
top with garnishes and enjoy!