💾 Archived View for tilde.pink › ~bencollver › recipe › ascii › ethnic › asia › thai › recipe41.txt captured on 2022-07-16 at 17:41:12.
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Chicken Pad Thai with Spaghetti Squash
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Ingredients
1 large spaghetti squash, halved and seeded
1/4 cup peanut (or canola) oil
1 tbsp fish (or hoisin) sauce
2 tsp tamari sauce
1/2 tsp red pepper flakes
1 large egg, beaten
2 cloves garlic, minced
4 oz boneless, skinnless chicken, roughly chopped
2 large carrots, peeled & shredded
6 scallions, finely chopped
2 cups bean sprouts
1 lime, halved
Directions
- Place squash halves face down on microwave safe plate and micowave on
high for 14 minutes. Use fork to shred flesh into bowl. Put aside.
- In small bowl, mix sauce, tamari, pepper flakes. Put aside.
- Scramble egg. Put aside.
- In large wok or skillet, stir fry garlic with oil until aromatic.
- Season chicken with a little salt, add to pan. Cook until golden brown.
- Toss in carrots, stir fry 1 minute. Transfer to plate.
- Add tbsp oil and squash to wok. Cook 1 minute without stirring. Flip and
cook 2 minutes.
- Pour sauce, chicken, egg, sprouts, scallions into pan.
- Gently toss to heat th rough. Squeeze lime juice on top.
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