Pad Thai
An easy healthy makeover to a favorite dish!
Ingredients
- 1 Spaghetti squash
- ¼ tsp Sea salt
- ½ tsp Fresh ground pepper for seasoning
- 1 tbsp sesame oil not sesame SEED oil
- 1 ½ cup Cabbage thinly sliced
- 4 Chicken breasts chopped & cooked
- 1 Clove garlic, large minced
- ½ cup Chicken broth, gluten free
- 2 tbsp PB2
- 2 tbsp Rice vinegar unseasoned
- 3 tbsp Soy sauce, gluten free low sodium
- 4 drops Hot sauce or to taste
- Chopped & green onions, sliced thin (for garnish)
- 2 tbsp Peanuts (ptional garnish ) chopped & green onions, sliced thin
Instructions
- Directions:
- Preheat your oven to 350 degrees F.
- Wash the outside of the spaghetti squash, cut in half, and scoop out the seeds. Season with salt and pepper.
- In a 9x13 pan add about 1/2 cm of water to the bottom. Lay the squash cut side down and cover with foil.
- Bake for about 45 minutes or until the "spaghetti" easily pulls away from the edge with a fork.
- Let the squash rest for 5 minutes and then "shred" the spaghetti with a fork. Set aside.
While squash rests
- In a large nonstick skillet or wok over medium high, saute the garlic and cabbage for 3 minutes.
- Remove from pan and set aside.
- Add the chicken broth, peanut butter (PB2), soy sauce, rice vinegar, and hot sauce to the skillet. Heat until smooth and combined.
- Return veggies, chicken, and spaghetti squash to the pan. Toss until well coated and heated.
- Serve warm garnished with the chopped peanuts and green onions