Healthy Pad Thai Recipe – Noodleless & Peanutless
By Flip Aguilera of Sweat Nation World
You want a gourmet experience without having to spend half your earnings on it, right? Flip Aguilera from SweatNation.world has you covered. Let’s take a daydream to Thailand, that exotic land full of great flavors to try a healthy Pad Thai Recipe.
You might also be thinking of how all those noodles are going to look around your waste. You told yourself that this year you were sticking to your new year new you resolution. No worries! You can pound pad thai and definitely stay trimmer with this low carb, delicious variation on the classic and healthy pad Thai Recipe.
Here’s What You Need:
INGREDIENTS, SERVES 2:
1-2 batches of Awesome Pad Thai sauce
2-3 large eggs
2 teaspoons coconut aminos
2 teaspoons plus 1 teaspoon coconut oil
1/2 medium onion, thinly sliced
2 cloves garlic
½ cup mushrooms
½ cup bean sprouts
1 cup snap peas, thinly sliced lengthwise
2 cups cooked spaghetti squash
1 lb boneless, skinless chicken thighs, sliced
Sea salt & white pepper to taste
INGREDIENTS FOR AWESOME SAUCE:
2 tablespoons lime juice
2 cloves garlic, minced
1/2 teaspoon crushed red pepper flakes
1 tablespoon coconut aminos
1/4 teaspoon powdered ginger
1/2 teaspoon rice vinegar
1/4 cup Sunbutter sunflower seed butter
Ground cayenne pepper to taste
1/4 cup canned coconut milk
*Preheat oven to 375 degrees F
Cut the spaghetti squash in half lengthwise from stem to tail and scrape out the seeds. (You can save the seeds, season and roast them later to use as an awesome addition to salads or a yummy snack!) Season the squash with salt and pepper, to taste.
Place squash, cut-side down, onto a baking dish lined with aluminum foil. Place into the oven and roast until tender, about 35-45 minutes.
While the squash is roasting, place all ingredients for the awesome sauce in a food processor, except the coconut milk, and process till well blended. Scrape down the sides of the bowl and then add the coconut milk. Process till it’s smooth and decadent. Cover and store in the fridge while you prepare the rest of the meal.
Take the sliced chicken thighs and season with salt, white pepper and garlic powder and set aside.
Crack your eggs in a small bowl, and scramble them with the coconut aminos. Heat a large pan over medium-high heat. Melt 2 teaspoons coconut oil in the pan, and pour in the eggs letting them spread like a thin crepe. Bring the heat down to medium and cover with a lid, letting the eggs cook until they’re set and beginning to brown slightly on the bottom. Flip and lightly brown the other side. Remove the eggs from the pan and cut into thin strips.
Once squash is done in the oven remove and let rest until cool enough to handle. Using a fork, scrape the flesh to create long strands, place in a bowl and set aside.
Increase heat to medium-high and add 1 teaspoon coconut oil to the same pan. Add the chicken thighs till almost cooked through then introduce and sauté the onion, snap peas, mushrooms, and bean sprouts with a wooden spoon, until they’re crisp-tender, about 2 minutes. Add the spaghetti squash, garlic, and cooked egg to the pan and, stirring with a wooden spoon, cook until heated through, about 3 minutes.
Add the Awesome Sauce to the pan till it’s well incorporated with everything. Divide among two plates, sprinkle with add-ons of choice, and thank me later!!
Hope you enjoyed this Healthy Pad Thai Recipe! Check out other recipes here