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Noodleless Chicken “Pad” Thai

January 7, 2013 · by Ari ·

Spaghetti Squash Chicken Pad Thai #glutenfree #dairyfree

 

My vacation is over. Wahhhhh. It’s been so incredibly nice having the last two weeks almost completely off. I’ve actually been cooking dinner again! You may have noticed that I actually post recipes of “real food” instead of just cookies lately (although, if you ask me, cookies are totally a suitable dinner). This is because I finally have time to cook dinner, and I haven’t been living off Chipotle and those Trader Joe’s frozen black bean and corn enchiladas. It’s been awesome.

Spaghetti Squash Chicken Pad Thai #glutenfree #dairyfree

 

I think Steve has been enjoying it too. In fact, I’ve been all kinds of domestic. Last week, I took out the entire contents of my kitchen and pantry, and then reorganized and cleaned ALL OF IT. If you haven’t been to my house, it’s possible you don’t understand what I project that was. Also, if you don’t know me, and know how much I HATE cleaning, this may not seem that odd, but it was completely out of character.

Spaghetti Squash Chicken Pad Thai #glutenfree #dairyfree

 

Steve came into the kitchen and the first words out of his mouth were “Where are you hiding the crack?” If by crack you mean coffee, then it’s on the counter….

Spaghetti Squash Chicken Pad Thai #glutenfree #dairyfree

 

So I cracked out on my kitchen, and I cooked things. It was a pretty productive two weeks for me. Also, there’s something else you need to know about me: I almost never make a meal twice. If I do, it’s either super ridiculously easy, or one of my very favorites, or both. I make this one a lot. In fact, the recipe has been up here for a while, but it’s an oldie that needed a serious update.

Spaghetti Squash Chicken Pad Thai #glutenfree #dairyfree

 

Chicken Pad Thai is one of my very favorite meals in the world. I know I’ve told you guys about how I used to think I hated Thai food, then discovered I loved it and someone told me that it was “healthy” so I believed them, and ate it like 4 x per week, but then I realized how calorie dense it is, and never ate it anymore. It was so sad. Don’t worry though, my story has a happy ending!

Spaghetti Squash Chicken Pad Thai #glutenfree #dairyfree

 

No, not that kind of happy ending. Or maybe your brain didn’t even go there? Sorry, mine did. Anyway….ever since I first made this dish, I’ve been in love. Everything you love about the bold flavors of chicken pad Thai–spicy with a slight sweetness, peanut sauce with lime and cilantro–perfection. This dish proves the true magical powers of spaghetti squash. Seriously, any meal you love that includes noodles or pasta, just sub in some spaghetti squash, and you will be hooked!

Spaghetti Squash Chicken Pad Thai #glutenfree #dairyfree

 

Obviously, I am.

 

Noodleless Chicken “Pad” Thai

  • 1 large spaghetti squash, split length wise and seeds removed
  • 2 tsp olive oil, divided
  • 1 large sweet yellow onion, chopped
  • 3 cloves garlic, finely chopped
  • 2 zucchinis, chopped
  • 1 red bell pepper, chopped
  • 1 cup snow peas or sugar snap peas
  • 1 lb boneless skinless chicken breast, cubed
  • 1 1/2 tbsp peanut butter
  • 1 tbs reduced sodium soy sauce (if you don’t eat gluten, use gluten-free)
  • 1 1/2-2 tsp chili paste
  • 1 tbsp lime juice
  • handful fresh cilantro, chopped
  • 1 small bunch green onion, sliced
  • salt and pepper to taste
  • Sriracha for topping (optional)

Directions:

  1. Preheat oven to 400. Drizzle inside of spaghetti squash with 1 tsp olive oil and rub in with fingers. Season with salt and pepper. Transfer face down to a large roasting pan. Roast spaghetti squash for 45-60 minutes until tender.
  2. Meanwhile, in a large wok pan over medium heat, drizzle remaining 1 tsp olive oil and add yellow onion, garlic, zucchini, red pepper and snow peas. Cook 5-10 minutes until tender.  Add chicken and season with salt and pepper. Continue cooking until all pieces of chicken are cooked throughout.
  3. In a small bowl, whisk together peanut butter, soy sauce, chili paste, and lime juice. Set aside.
  4. Use a fork to remove the insides of cooked spaghetti squash and transfer into wok pan. Pour sauce into pan, add lime juice and cilantro and toss all ingredients together for 2-3 minutes. Serve and top with green onions and Sriracha if desired. And if you’re like me, add even more cilantro 😉

Filed Under: Entree, Gluten-free, Low Carb, Paleo · Tagged: chicken, chicken pad thai, dairy free, dinner, gluten free, healthy, low carb, pad thai, recipe, spaghetti squash, thai

Mac Visits: Day 1

March 16, 2012 · by Ari ·

I don’t know about you, but I have had the most fantastic week! Work has been fairly light due to Spring break, and Tuesday night I got a visitor! My amazing friend Mac came all the way out from NYC to watch tons of episodes of Seinfeld hang out with me 🙂

Wednesday morning we tried to hit up the gym, but the very unhappy and rude front desk lady told Mac if he wanted to use a guest pass, he would have to pay $15 per day. Seriously??? Don’t most gyms offer buddy passed? She was so rude too. So instead, we drove down to the lake with the duckies and did a 3 mi run/walk. It was beautiful out, so I think we both ended up being pretty happy about taking our workout out doors.

After our run, we grabbed coffee, had some breakfast, did a little shopping and before we knew it, it was time for lunch. We went to Pita Jungle–one of my favs! Mac got the chipotle black bean burger.

Yummmm. I've had this before, and I love it!

And I had the broiled chicken salad.

Obviously I was a big fan.

Then we took some down time at my house before I had to head to work. Mac and Clemmie became BFFs.

“Love me.”

When I came home we had some Chicken “Pad” Thai.

Spaghetti squash in place of noodles is one of my favorite swaps ever.

Yummmm

Then we proceeded to watch Seinfeld until bedtime. We’re so crazy!

Filed Under: Uncategorized · Tagged: chicken pad thai, cooking, friends, mac, pita jungle, restaurants, running

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