I love this dish! Spaghetti squash is subbed in for the classic noodles.

Spaghetti Squash-Chicken Pad Thai

Chicken

• 1 teaspoon cornstarch
• 3 tablespoons soy sauce
• 5 cloves garlic, minced
• 1 tablespoon minced jalapeño pepper flesh
• 1 large boneless skinless chicken breast half, finely chopped

Pad Thai Sauce

• 2 tablespoons rice wine vinegar
• 2 tablespoons fish sauce
• 2 tablespoons brown sugar
• 2 tablespoons water

Pad Thai

• 1 small to medium spaghetti squash (about a 2-pound squash)
• Peanut or olive oil
• 1 small yellow onion, peeled and thinly sliced
• 6 green onions, cut into 1-inch pieces
• 2 large eggs, whisked
• 1 cup bean sprouts
• 1/4 cup chopped peanuts
• 1/4 cup minced fresh cilantro
• Red pepper flakes
• 1 lime, cut into wedges

Chicken: In a medium bowl, whisk the cornstarch into the soy sauce, and then stir in the garlic and jalapeño.

Add the chicken, cover, and refrigerate for at least 1 hour or up to 6 hours.

Pad Thai Sauce: Whisk together the rice vinegar, fish sauce, brown sugar, and 2 tablespoons in a small glass bowl, microwave on high heat for 30 seconds and whisk until everything is combined into a thin sauce.

Pad Thai: Cut the squash in half lengthwise and use a spoon to remove the seeds. Place the halves, cut side up in a large Pyrex dish, add 1/4 cup water to the dish, cover with plastic wrap, and microwave on high for 8 minutes or until tender.

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