When people ask me what my favorite cuisine is, Asian food usually comes to mind (although I usually wind up listing every other kind as well). Unfortunately, Asian food is commonly high in fat and sodium (and maybe even MSG, yuck!) Tonight for dinner I was seriously craving some Thai food and decided why not whip up my own healthy rendition?! Voila, skinny peanut pad thai is the answer to all my prayers. Seriously, this may just make my top five favorite foods.
P.S. Don’t let spaghetti squash intimidate you if you haven’t made it before, it’s easy and it really does a good job of replicating noodles!
Skinny Peanut Pad Thai
1 Spaghetti Squash – cut in half lengthwise
1 chicken breast (sub for tofu of omit if vegetarian)
1 tbs sesame oil
2 cloves garlic minced
1 cup broccoli
3 scallions diced
2 tbs peanuts chopped
salt and pepper to taste
Skinny Peanut Sauce
4 tbs PB2 powder
2 tbs sesame oil
1 tbs low sodium soy sauce
1 tbs honey
Preheat oven to 375 degrees and line a baking tin with foil. Cut spaghetti squash in half lengthwise and scoop seeds and pulp from flesh. Place halves on tin cut side down. Place in oven and bake for 25 minutes.
Meanwhile chop up your veggies. and set aside. Cut the chicken breast into cubes, heat 1 tbs of sesame oil in large pan, and add cut chicken. Cook until white on medium heat and add minced garlic.
Take out squash and let cool until it’s handle-able. Shred the flesh of the squash with a fork and add to pan. Add scallions and broccoli, and continue stirring while the in ingredients cook together. In a separate small pan scramble two eggs and add to big pan once cooked.
in a separate bowl, add PB2, soy sauce, sesame oil, and honey (when measuring honey use same tablespoon as sesame oil so the honey will slide off). Stir the ingredients into a sauce and add to pan. Add salt and pepper to taste. Chop peanuts and sprinkle over top.