Pad Thai Remix

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.

Remove from dish and set aside until cool enough to handle, then run a fork over the flesh to get spaghetti-like shreds and set aside.

Place a baking sheet or large plate next to the stove to hold ingredients as you remove them from the wok. Place all the prepared and chopped ingredients near the stove as well.

Heat a wok or large skillet over high heat until a flick of water dissolves almost instantly on the surface. Add a tablespoon of oil and quickly swirl the pan to coat. Add marinated chicken and stir-fry until golden on all sides, 3 to 4 minutes. Transfer the cooked chicken to the baking sheet or plate.

Heat another tablespoon of oil in the wok and swirl to coat the bottom, add the thinly sliced onions and green onions.

Cook until the onions are softened and golden-colored, 4 to 5 minutes. Transfer to the baking sheet or plate with the chicken.

Heat another tablespoon of oil in the wok and swirl to coat the bottom. Pour the eggs into the bottom of the wok. Cook, tilting the pan to create a very thin omelet. When the eggs are almost set, begin moving and cutting them with a spatula to create large curds. Transfer the cooked eggs to the baking sheet or plate.

Heat another tablespoon of oil in the wok. Add the spaghetti squash and spread into a single layer, up the sides of the wok. Cook for about 45 seconds then stir the squash and spread it back out again. Repeat a few times until the squash is warmed and golden.

Pour the Pad Thai sauce around the outside edge of the pan and then stir it into the squash. Continue stirring until the sauce evenly coats all the squash.

Add the chicken, onions, and egg back to the pan and stir to combine.

Add the bean sprouts to the wok and stir to combine.

Transfer to a large serving platter or dinner plates and top with chopped peanuts, cilantro, and a sprinkle of red pepper flakes. Place the lime wedges on the side.

Serve immediately.

Serves 4

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