I got a lot of requests for this recipe when I shared it on my Facebook (Find Your THRIVE) and Instagram (@ find.your.thrive). This was my first time making Pad Thai (and truthfully, I haven’t eaten it much anywhere else either). But I am always on the hunt for new (clean and healthy) recipes that we can throw into the mix during our weeks. I found this recipe originally on the Team Beachbody blog, but I did add a few of my own little tweaks here and there, because that is what I tend to do either to accommodate my current meal plan or my family’s preferences. My husband and I loved it, and  the kids tolerated it.

This recipe also made great leftovers for a couple of days afterwards. That is always a huge bonus if you don’t or don’t like to do a bunch of meal prepping!

Ingredients:

  • 1 medium spaghetti squash (about 3 lbs.)padthai-2
  • 2 Tbsp. tamarind paste (or rice wine vinegar)
  • 2 Tbsp. fish sauce
  • 1/4 c. soy sauce
  • 2Tbsp. peanut butter
  • 1 tsp. raw honey
  • 2 to 4 Tbsp. water
  • 1 pound of cooked chicken (or 12 oz tofu)
  • 3 Tbsp. cornstarch (preferably GMO free)
  • 8 tsp. peanut oil, divided use
  • 1 medium onion, thinly sliced
  • 2 large eggs, lightly beaten
  • 4 cloves garlic, finely chopped
  • ¾ cup fresh bean sprouts
  • 4 medium green onions, cut into 1-inch pieces
  • 2 Tbsp. chopped peanuts
  • Lime wedges
  • Cilantro sprigs
  • Crushed red pepper

Instructions

  1. Preheat oven to 350° F.
  2. Place squash on a parchment lined baking sheet. Poke squash 2 or 3 times with a fork. Bake for 60 to 80 minutes. Cool for 20 to 30 minutes. Cut squash in half lengthwise. Remove seeds. Scrape flesh into stringy noodles. Set aside.
  3. To make sauce, heat tamarind paste, fish sauce, soy sauce, peanut butter, honey and water in a small saucepan over medium heat. Cook, stirring constantly, for 1 to 2 minutes. Add additional water is sauce is too tart. Set aside.
  4. Coat chicken tofu in cornstarch in a small bowl; mix well.
  5. Heat a large wok (or skillet) over high heat.
  6. Add 2 tsp. oil, swirling to cover surface of pan. Add chicken/tofu; cook, stirring constantly, for 2 to 3 minutes, or until chicken is cooked through. Remove from pan and place on a large plate. Set aside.
  7. Add 2 tsp. oil to pan; cook, over high heat, swirling to cover surface of pan. Add onions; cook, stirring constantly, for 3 to 4 minutes, or until onion are light golden brown. Remove from pan; place on plate with chicken/ tofu. Set aside.
  8. Add 2 tsp. oil to pan; cook, over high heat, swirling to cover surface of pan. Add eggs; cook over medium heat. Do not stir. As eggs set, lift edges, letting uncooked portion flow underneath, creating a very thin omelet. When eggs are set, cut them with your spatula. Remove eggs from pan and place on plate with tofu and onions. Set aside.
  9. Add remaining 2 tsp. oil to pan, swirling to cover surface of pan. Add garlic; cook, over medium-high heat, for 1 minute.
  10. Add spaghetti squash, spreading squash into a single layer; cook for 30 second, stir and make another single layer. Repeat this 3 to 6 times, cooking for about 3 to 4 minutes, or until squash is warm and golden brown.
  11. Add sauce; mix well.
  12. Add bean sprouts and green onions; mix well.
  13. Add tofu/chicken mixture; cook, stirring frequently, for 1 to 2 minutes, or until well mixed and heated through.
  14. Transfer to a large serving platter. Top with peanuts, lime wedges, cilantro, and crushed red pepper. Serve immediately.

**If using raw chicken make sure it is cooked thoroughly before adding back in to the rest of the dish

**I cooked my spaghetti squash the night before and had it all ready to go for the next day. This made this dinner come together super quick which is always good when you’ve got hungry family to feed!