I grew up in Las Cruces, NM where we did not have a Thai restaurant until I was a Junior in high school, and it was a very expensive one.  Fortunately, one of my good friend’s mother owned it so I got to eat there on a regular basis. This is when I knew I would always love Thai, and when I got to Seattle, I could get it anywhere! Sure, now I can order the stir fry’s without rice and things, but really my favorite is Pad Thai! So I decided that this past Sunday, I was going to forgo the take out and just make myself a low carb version using Spaghetti Squash instead of noodles. Now you can do lots of variations on this, maybe adding fish sauce, or egg, or whatever you like. I think next time I make this I will find a regular Pad Thai recipe and just try substituting the spaghetti squash. This recipe is a compilation of a number of online recipes that I mixed together based on the ingredients I had. Only thing I really wished Trader Joe’s had had was sprouts to add at the end, but this still ended up delicious!

Ingredients:

One medium spaghetti squash, preferably organic

2T Butter, preferably organic and grass fed

1 pound or so of skinless chicken, either thighs or breasts, cut into pieces

1 zucchini, grated

About 1 cup of shredded carrots (I buy a bag of shredded carrots at Trader Joe’s)

About 2 cups of snow peas or sugar snap peas

2 teaspoons of crushed garlic (also buy this at Trader Joe’s) or about 4-6 gloves of garlic minced

2T Sweet chile sauce (this does have some sugar, but adds minimal carbs when divided over all servings)

2T Soy sauce, preferably the gluten free kind

11/2T  ground Ginger

11/2T Rice Wine Vinegar

11/2 T Apple Cider Vinegar

1/2 cup of chicken broth

1T Sesame Oil

3 limes

Red Chile Pepper flakes to taste

Sea Salt to taste

Cilantro for garnish

Directions:

Poke Spaghetti squash numerous times all over with knife and put in microwave for 5 minutes, then turn to other side for another 5 minutes or so – this will depend on size of spaghetti squash so when 10 minutes is up, cut in half scoop out seeds and stick back in for a few minutes if inside is not soft. Set aside.

In large skillet, over medium high heat melt butter. Add crushed garlic and sautee in skillet for a few minutes.

Now add chicken and a little salt

Once chicken starts to brown on the outside, add snow peas to skillet

While this is cooking make sauce:

Combine soy sauce, chicken broth, sweet chile sauce, juice from 2 of the limes, both vinegars, and the ground ginger in a bowl, do not add the sesame oil yet!

Add a little bit of the sauce to the pan and continue to sautee the chicken and snow peas. Once chicken is cooked through add the carrots to the pan, and then a few minutes later, the shredded zucchini. Might want to add just a little salt here.

Now add the rest of your sauce to the pan and continue to sautee until veggies are soft.

Now scoop out your spaghetti squash and add “noodles” to your pan

Warm up your squash and coat with sauce then add the sesame oil along with red pepper flakes (to desired heat) sautee another minute and then you are ready to serve!

Just add a lime wedge to squeeze over and fresh cilantro for garnish!

Yummy!