Spaghetti Squash Pad Thai

Prep Time:
20 mins

Cook Time:
50 mins

Total Time:
1 hr 10 mins

Servings:
4

Yield:
4 servings

Ingredients

Sauce:

1 ½cupschicken broth
• 3tablespoonspeanut butter
• 1tablespoonchile-garlic sauce
• 1tablespoonfish sauce
• 1tablespoonsoy sauce
• 1tablespoonrice vinegar
• 1tablespoonoyster sauce
• 1teaspoonminced fresh ginger
• 1teaspoonsesame oil
• ¼teaspoonground black pepper
• 3tablespoonscold water
• 1tablespooncornstarch

Vegetables:

2tablespoonsolive oil
• 1(12 ounce) packagebroccoli coleslaw mix
• 1zucchini, diced
• 1red bell pepper, diced
• ½cupsliced green onions
• ¼cupchopped fresh cilantro
• 2cubed cooked chicken breasts

Directions

Preheat oven to 450 degrees F (230 degrees C). Place spaghetti squash, cut-side up, on a baking sheet.

Bake in the preheated oven until squash is tender, 30 to 45 minutes. Shred squash meat using a fork and discard the peel.

Combine chicken broth, peanut butter, chile-garlic sauce, fish sauce, soy sauce, rice vinegar, oyster sauce, ginger, sesame oil, and black pepper together in a saucepan; bring to a boil. Whisk water and cornstarch together in a bowl until smooth; add to broth mixture and continue boiling until sauce thickens, 5 to 10 minutes. Reduce heat to low and simmer sauce.

Heat olive oil in a large skillet over medium-high heat; saute broccoli slaw, zucchini, red bell pepper, green onion, cilantro, and shredded spaghetti squash until tender, about 10 minutes. Add chicken and sauce to squash mixture; cook and stir until heated through, 3 to 5 minutes.

Cook’s Note

This dish is easily adaptable. Any vegetable on hand can be added or substituted. You can use bean sprouts instead of spaghetti squash, and you can add to or substitute any protein for the chicken — beef, pork, and shrimp all work well.

Nutrition Facts (per serving)