Spaghetti Squash Pad Thai
Serves: 6
Luisa Champlin
1 January 1970
Based on User reviews:
50
Spice
48
Sweetness
46
Sourness
43
mins
Prep time (avg)
5
Difficulty
Ingredients:
1.5 cups
Chicken Broth3 tbsps
Peanut Butter1 tbsp
Fish Sauce1 tbsp
Soy Sauce1 tbsp
Rice Vinegar1 tbsp
Oyster Sauce1 tsp
Ginger (minced fresh)1 tsp
Sesame Oil1 tsp
Ground Black Pepper3 tbsps
Water (cold)1 tbsp
Cornstarch2 tbsps
Olive Oil1 cup
Green Onion (sliced)1 cup
Cilantro (chopped fresh)Directions:
1
Preheat oven to 450 degrees F (230 degrees C)
2
Place spaghetti squash, cut-side up, on a baking sheet
3
Bake in the preheated oven until squash is tender, 30 to 45 minutes
4
Shred squash meat using a fork and discard the peel
5
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
6
Whisk water and cornstarch together in a bowl until smooth; add to broth mixture and continue boiling until sauce thickens, 5 to 10 minutes
7
Reduce heat to low and simmer sauce
8
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
9
Add chicken and sauce to squash mixture; cook and stir until heated through, 3 to 5 minutes