Squash Pad Thai Dish (Print Version)
# Ingredients:
→ Key Ingredients
01 -
1 small spaghetti squash, or 3 cups of cooked strands (500g)
02 -
2 chicken breasts, cut into small chunks (525g)
03 -
½ white onion, thinly sliced (140g)
04 -
1 cup shredded carrots (85g)
05 -
4 green onions, sliced (40g)
06 -
1 bell pepper, cut into thin strips (140g)
07 -
1 cup mung bean sprouts (85g)
08 -
1 bunch fresh cilantro, chopped (30g)
09 -
5-6 shishito peppers, diced (45g)
10 -
1 whole egg plus 2 egg whites, beaten
→ Flavoring Sauce
11 -
3 tablespoons soy sauce (45g)
12 -
2 tablespoons smooth peanut butter (30g)
13 -
2 tablespoons rice vinegar (30g)
14 -
1 tablespoon honey (15g)
15 -
1 teaspoon sriracha (5g)
16 -
1 teaspoon sesame oil (5g)
17 -
½ lime, squeezed (15g)
18 -
2 garlic cloves, finely chopped
19 -
2 tablespoons fresh minced ginger (8 frozen cubes)
# Instructions:
01 -
Pierce the squash and microwave it for 8 minutes, flipping occasionally. Cut it open once soft, clean out the seeds, and use a fork to scrape the flesh into strands with a firm bite.
02 -
Stir together all sauce ingredients until smooth. Set it aside until you're ready to use it.
03 -
Sprinkle chicken chunks with pepper, some garlic powder, and a bit of salt. Sear them in an oiled pan for about 2-3 minutes per side until cooked through. Set aside.
04 -
Using the same pan, sauté sliced white onions until fragrant. Toss in the rest of the veggies along with the beaten eggs. Cook for a minute or two, then add the squash strands and the sauce. Return chicken chunks to the pan, toss everything together, and sprinkle cilantro on top.
# Notes:
01 -
Toast some peanuts or almonds as an optional topping.
02 -
Add more herbs or extra sriracha if you'd like a kick.