Friday, August 30, 2013


One of my favorite foods is Pad Thai. I found the recipe I often used in Family Fun, a magazine for parents and kids. I thought it was pretty nutritious until I saw the numbers on the rice noodles. So I considered what would work instead. (For years we've been using French cut green beans instead of spaghetti when serving spaghetti and meatballs so I know pasta can be replaced).  I came up with spaghetti squash.  So I tried it today and we loved it. All the taste without the empty carbs.
1 medium sized spaghetti squash, split, seeds removed and brushed inside with olive oil
1/4 cup Asian fish sauce
2 T. sugar (optional)
2 T. tamari sauce
1/2 t. dried red chili flakes
1 egg lightly beaten
3 T. olive oil
1 large clove garlic chopped
1/4 lb. chicken cut into bite sized pieces
1/4 lb. shrimp peeled and cut into bite sized pieces
1 c. shredded carrot
2 c. fresh bean sprouts, rinsed and drained
juice of 1 lime
chopped peanuts (optional)
Roast squash cut side down on baking sheet in 400 degree oven for 40 minutes.
Meanwhile get everything else prepped to assemble.
In a small bowl stir together fish sauce, sugar, tamari, and chili flakes. Set aside.
Heat 1 Tbl of the oil in wok or large skillet.  Add the egg and cook until no longer runny. Transfer to plate.
Swirl another Tbl of oil in pan and saute garlic until it flavors the oil. Add the chicken and cook until it changes color; push to the outside and add the shrimp to the center and cook until they have changed color. Add the carrot to the center and cook everything a couple more minutes. Scoop all this out onto a plate and add the third Tbl of oil to the pan. If you've timed this right, the squash will be done by now and you've used a fork to pull the squash into strands. Spread the squash in the pan and cook for a minute and then flip the whole mass over and brown a little on the other side.  Pour the sauce mixture around the sides of the pan. Add the chicken, shrimp, carrot mixture, the egg, bean sprouts, and scallions. Gently toss and heat through. Sprinkle with lime juice and chopped peanuts. Serves 3-4.