Obsessed with Pad Thai!!!

I love Thai food! Basil, peanut sauce, hints of lemon grass...

It is all sooooo good!

Just a little too far for trip across the globe. Thank goodness for local Thai place here in town that is amazing! But you want to know what i love even more... making it at home!


Trust me, this is simple! This recipe is inspired by one my daughter created & shared with me. I’ve made it my own over the years & every time I serve it to loved ones, it gets rave reviews! Here is the best part...it tastes great and will be healthier than any pad Thai you get out. How??? Spaghetti squash instead of rice noodles!!! Like I said...trust me, this is AMAZING!



INGREDIENTS:

1 medium spaghetti squash

4-5 cups of your favorite veggies chopped (I like to use a cup each of broccoli, zucchini, red pepper & carrots.)

1-2 gloves diced garlic

Salt & Pepper

Sesame oil

1/3 cup tahini

1/8 cup amino acids

1/4 cup coconut aminos

Juice from 1 lemon

Juice from 1 lime

1/2-1 inch of fresh ginger grated

Chili paste of your choice & quantity

1/4 cup Finely chopped cilantro & basil combined

Toasted sesame seeds


Wash the outside of the spaghetti squash, cut off ends & slice in half lengthwise. Cover the bottom of a glass/ceramic rectangular baking dish with about 1/4 inch of water. Place the squash cut side down in the dish. Cook in microwave for about 8 minutes. Be careful when turning squash over after you remove it from the microwave due to escaping steam. To get the “noodles” from your squash, simply use a fork to rake them free. As you take the squash you will free the natural threads that resemble noodles. If the threads aren’t coming loose easily, you may need to cook a bit longer. You want the texture to be firm, not soft or mushy.


While your spaghetti squash cooks, chop your veggies. I love to use broccoli, zucchini, peppers, mushrooms, carrots, celery, snow peas. You use what you like best! I chop about a cup of each veggie, aiming for 4-5 cups total. Heat up a large skillet on medium/high heat drizzled with sesame oil. Add your diced garlic, ginger & the veggies that need longer to cook. Sprinkle with a little salt and pepper if desired. Sauté them for a few minutes and add remaining veggies. I prefer crispy veggies in my pad Thai so I suggest sautéing veggies for about 10 minutes, stirring often. Once your veggies are at your desired tenderness, add your spaghetti squash “noodles”. Fold them in to your veggies.

Make the sauce by combining tahini, amino acids, coconut aminos, lemon & lime juice, a little more fresh grated ginger & chili paste. Whisk together and pour over the veggies. Fold in the cilantro & basil.

Serve topped with a sprinkle of sesame seeds. ENJOY!!





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