Spaghetti Squash Pad Thai
Spaghetti Squash Pad Thai
Ingredients
- 1 spaghetti squash, halved and seeded
- 4 boneless, skinless chicken thighs
- ♥ Sauce Ingredients:
- 1 1/2 cups chicken broth
- 3 Tablespoons peanut butter
- 1/2 Tablespoon Sriracha
- 1 Tablespoon fish sauce
- 1 Tablespoon soy sauce
- 1 Tablespoon rice vinegar
- 1 Tablespoon oyster sauce
- 1/4 teaspoon dried ginger
- 1 teaspoon sesame oil
- 3 tablespoons cold water
- 1 Tablespoon cornstarch
- ♥ Vegetables:
- 2 Tablespoons olive oil, divided
- 1 12-ounce package broccoli coleslaw mix
- 1 zucchini, diced
- 1 red bell pepper diced
- 1/2 cup sliced green onions
- 1/4 cup chopped fresh cilantro
Instructions
- Cut spaghetti squash in half the long way.
- Bake at 450 degrees for 30 minutes.
- Shred the squash using a fork and discard the shell.
- Cut chicken into 1-inch pieces.
- Combine all sauce ingredients except water and cornstarch in a saucepan and bring to a boil.
- Whisk water and cornstarch together in a bowl until smooth.
- Add to broth and cook for 10 minutes.
- Reduce heat to low and simmer sauce.
- Heat 1 Tablespoon oil in a wok or large skillet over medium-high heat.
- Cook chicken for 6 minutes, flipping half way.
- Set chicken aside and add another Tablespoon of oil to the wok.
- Add vegetables, including spaghetti squash, and cook 10 minutes.
- Add chicken and sauce and cook an additional 5 minutes.