Healthier Pad Thai

Do you ever think to yourself, I like how this tastes and like how that tastes, so it makes sense that if I put it together you should have something pretty yummy, right? Well I mean sometimes it works out and sometimes it doesn’t! I love mixing and matching things and trying to come up with new delicious recipes.

I’ve always been a fan of Pad Thai and I also love spaghetti squash, so why not create a marriage between the two? This bowl of bliss was comforting and doesn’t give you the bloating feeling you get from eating regular pad thai.

Here’s what you’ll need:

UNADJUSTEDNONRAW_thumb_1cfa

A few notes about the ingredients. I know, I know, I know, it’s a lot of ingredients. I don’t really measure the amount of protein I use. I hate it when I look up a recipe for something and the serving is 4-5 pieces of shrimp per person. I LOVE shrimp so I go a little bit heavier than most. If you’re unsure how to prepare your spaghetti squash, click here for the recipe. Once the spaghetti squash has cooled, put in a cloth and squeeze all the extra moisture out as best as you can. The chili garlic sauce you can alter the amount depending on how much you like spice. I used apple cider vinegar but the more traditional route would be rice vinegar. I did not have any at the time so I substituted for the apple cider vinegar. The last note, you can add one more ingredient if you like. Some people like garnishing crushed peanuts on top at the end. I don’t care for it so I did not include it. Ok let’s get cooking!

We’re going to start off by prepping the sauce mixture. To a bowl, add the fish sauce, vinegar, low sodium soy sauce, honey, chili garlic sauce and water. Mix everything until its well incorporated.

UNADJUSTEDNONRAW_thumb_1cf9

Heat up your skillet on mdium high and add your oil. Add the shrimp and cook until it’s almost pink all around.

UNADJUSTEDNONRAW_thumb_1cf8

Add the spaghetti squash to your shrimp and mix everything until it’s combined. Move everything to the side your skillet and add your eggs. Scramble your eggs and then mix everything in the pan together.

UNADJUSTEDNONRAW_thumb_1cf6.jpg

You’ve completed the hardest part of the recipe. At this point you just need to add the remainder of your ingredients. Add your sauce mixture, bean sprouts, carrots and green onions.

UNADJUSTEDNONRAW_thumb_1cf7

If it doesn’t look the most appetizing then you’re on the right track! lol When mine was finished, it looked gross and I wanted to chuck it. But then I tasted it and geeze, so good! You’ll want to serve immediately and sprinkle the cilantro (and peanuts, if desired) on the top.

UNADJUSTEDNONRAW_thumb_1cf5

You can switch up the variations of this recipe. You can use chicken, beef or even keep it vegetarian and add in some more veggies. I hope you enjoy this recipe. Let me know in the comments what you think about this one. I will be back next Sunday to share next weeks recipe. Don’t forget to like and follow for more creative recipe ideas!

xoxo

Categories Recipes

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this:
search previous next tag category expand menu location phone mail time cart zoom edit close