The day my supermarket started stocking spaghetti squash, I was a happy little bunny. I brought one home and immediately started working on a Pad Thai recipe for you guys (and for me too!)
Without sounding smug, I think I nailed it!
The tamarind gives that traditional sweet-sour tang to this dish, so don’t skip it. It’s very easy to find in your regular supermarkets these days. Look for the seedless tamarind in the Asian foods section as it contains nothing but the sticky fruit itself, no added baddies.
I’ve left out the traditional bean sprouts and changed up the peanuts for cashews to keep it Paleo friendly, however bean sprouts are relatively low in naughty phytic acid, so if you want to chuck them in, no biggy. I’m personally not a huge fan.
So put the phone down, do not dial for a take-away and make this guilt-free version.
Spaghetti Squash Pad Thai
Method
Preheat oven to 200 degrees Celsius.
Cut your spaghetti squash in half lengthways and scoop out stringy centre and seeds.
Place cut side down on a. foil-lined oven tray and bake for approximately 30 minutes, until the outside shell ‘gives’ when you press it.
When it’s cooled enough to handle, use a fork to scrape the flesh out in spaghetti-like noodles and set aside.
Prep the veg and protein.
Soak the tamarind in about 60 mls of hot water to make a paste.
Mix the fish sauce and coconut sugar together, stirring to dissolve sugar.
Heat coconut oil in large pan and cook the chicken meat. Remove and set aside.
In the same pan, fry off the prawns on each side until just cooked (don’t overcook! No one likes rubbery prawns), remove and set aside.
Add a little more coconut oil if needed, and in same pan again, fry off capsicum, onion, chilli and garlic for a few minutes until veggies have softened.
Add spaghetti squash strands and combine.
Add tamarind paste, fish sauce and coconut sugar, mixing through.
Throw the chicken and prawns back into the mix, combining everything well.
Make a well into centre and tip in your beaten egg. Cook the egg slightly, then mix it through everything.
Stir through the fresh coriander.
Sprinkle over the arrowroot and mix through then remove from heat.
Serve sprinkled with crushed cashews, and lime wedges to squeeze over.
Serves 4.
Ingredients
- 1 medium/large spaghetti squash
- 4 chicken thighs, sliced thin
- 12 medium prawns, peeled
- 1 red capsicum, thinly sliced
- 6 green onions, chopped into 3cm lengths
- 2 Birdseye chillies, sliced
- Clove of garlic, crushed
- 3 eggs, lightly beaten
- Bunch of fresh coriander, chopped
- 2 tablespoons tamarind
- 2 tablespoons fish sauce
- 2 tablespoons coconut sugar
- 2 teaspoons arrowroot
- 2 tablespoons coconut oil, for frying
- Small handful cashews, crushed, for garnish
- Lime wedges