Pad Thai is my FAVOURITE.
I always feel silly ordering just Pad Thai at a restaurant because I should really be trying something new. But it’s Old Faithful to me. It never disappoints. But really, I prefer to go for Thai with a group of people so we can share everything. It’s only at lunch that I get a dish to myself.
In other news, My Other Half has laid down the law – he has banned unhealthy food from our house. Which means no more noodles for this Noodle Queen. Heartbreaking, I know, but it’s for the best. My wedding dress with thank me.
Consequently, I’ve had to find healthy alternatives for my favourite dishes, like Pad Thai. I’ve already talked about using julienned carrots and zucchini as noodles, but I’ve never blogged about spaghetti squash.
Honestly, you can barely tell that spaghetti squash is actually a vegetable. They taste and feel just like noodles. My Other Half LOVED this dish, especially with a bit of sriracha. Yum.
He even made me buy another spaghetti squash this week! So if you have any great recipes using it, please share!
- 1 medium spaghetti squash
- Olive oil
- 2 tsps minced garlic
- 1/2 red onion, sliced
- 1/2 cup carrots, chopped
- 1/2 cup onion, sliced
- 1 large zucchini, julienned
- 1 lb shrimp, raw
- 2 eggs
- 2 green onions, chopped (optional)
- 1/4 cup chopped peanuts (optional)
- 2 tbsps soy sauce
- 2 tbsps oyster sauce
- 3 tbsp rice vinegar
- 1 tsp red pepper flakes
- 1 tsp garlic powder
- Preheat oven to 375 degrees. Cut squash in half, scoop out seeds and brush insides with olive oil. Place face down on a lined baking sheet and bake for 50 minutes. When done, scrape out flesh with a fork. In a bowl, mix together sauce ingredients and set aside. In a large frying pan, sauté 1 tbsp oil with garlic and all the veggies. Once softened, add shrimp and fry until pink. Add in spaghetti squash and sauce and mix well. Make a space in the center of your frying pan and add eggs. Once cooked, break up egg and stir. Top with extra scallions and finely chopped peanuts on top.