Tuesday, February 17, 2015

Spaghetti Squash Pad Thai with Shrimp {Healthy)

Spaghetti Squash Pad Thai with Shrimp.  A healthier version of Pad Thai and all around tasty, delicious, easy, and fast ethnic food. Alohamora Open a Book http://www.alohamoraopenabook.blogspot.com/

We love Thai food; it may be our favorite ethnic type of food.  Pad Thai is one of our favorite Thai dishes, but this Spaghetti Squash Pad Thai with Shrimp is even better (and healthier) than anything we've enjoyed in a restaurant.

I've told you before I love winter squash, and spaghetti squash is so versatile and yet so healthy it is one of my favorites to cook and eat.

One day I decided to make Pad Thai with spaghetti squash and the end result was delicious.  Not only is it a tasty dish, but it is a fast dinner to make.  You can even cook the spaghetti squash ahead of time to make this dinner in under 30 minutes.

Give this Spaghetti Squash Pad Thai a try.  You'll love this diet friendly meal as well as the deep and delicious flavors that are quickly created.

Spaghetti Squash Pad Thai with Shrimp
Recipe: Alohamora adapted from Lauren's Latest
Active Time:   20 minutes
Inactive Time: 45 minutes to cook the squash
Servings: 4-6

1 medium spaghetti squash, cooked and forked
1/4 c. soy sauce
3 Tbsp hoisin sauce *substitute below*
1/4 c. sugar
5 cloves garlic, minced
2 Tbsp red wine vinegar
1 Tbsp Worcestershire sauce
1/8 tsp crushed red pepper
1 Tbsp olive oil
1 c. onion, thinly sliced (about 1/2 of a large onion)
1 1/2 c. shredded carrots (buy them pre-shredded at the store for cheap)
1 c. bean sprouts
2 c.  shrimp, precooked with the tails removed (you can add as much as you want, we like to use at least 2 cups)
2 eggs, large
1/2 c. peanuts
green onions and peanuts for garnish

  1. Cook your spaghetti squash according to the directions found here and fork the "noodles" into a medium size bowl.  Set the "noodles" aside. 
  2. In a 2 cup Pyrex measuring cup or any small microwaveable bowl combine the soy sauce, hoisin sauce, sugar, garlic, red wine vinegar, Worcestershire sauce, and red pepper.  Stir to combine everything and microwave the sauce for 30 seconds or until the sugar dissolves. 
  3. In a large pan or wok heat the olive oil over medium to high heat. 
  4. Add the onion, carrots and bean sprouts and cook for 5-10 minutes until the carrots and onions are soft. 
  5. Add the shrimp to the pan and cook for 1-2 minutes to heat them through. 
  6. In a small bowl or mug crack your eggs and beat them with a fork or whisk. Then move the contents of the pan to one side and pour your eggs in the free/open side.  Stir to scramble the eggs, stir the eggs into the pan contents, and cook until the eggs are no longer shiny and cooked thoroughly. 
  7. Your spaghetti squash noodles should be in a bowl; there is probably water/juice in the bottom of the bowl.  Drain as much of the liquid as you easily can.  Add the cooked noodles to the pan and stir to combine everything. 
  8. Add the sauce you previously mixed together and microwaved to the pan and stir to combine everything in the pan.  Cook the Pad Thai for 2-3 minutes to meld the flavors.
  9. Finally, add the peanuts to the pan and stir to combine everything.
  10. Serve the Pad Thai in bowls and garnish it with diced green onions and more peanuts (we really like peanuts). 
  11. Enjoy!  I'm a chopsticks Pad Thai eater, but my husband is a fork Pad Thai eater.  You can use whatever you prefer. 
  12. Store leftovers in the fridge; the leftovers make a healthy lunch the following day.    

*Hoisin Sauce Substitution*
Makes 6 tablespoons which is enough for a double recipe
3 1/2 Tbsp soy sauce
1/4 Tbsp garlic powder
1/8 tsp pepper
1 Tbsp sesame oil
1 Tbsp Sarrachi sauce
3/4 tsp honey
1 1/2 Tbsp peanut butter

In small bowl mix all of the ingredients together to a thick sauce/paste.  Store unused Hoisin sauce in the fridge.

Happy perfectly healthy and delicious Spaghetti Squash Pad Thai with Shrimp eating!

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