10.08.14

Spaghetti Squash Shrimp Pad Thai

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Ingredients: Serves 3-4 (all organic ingredients)

  • 1 spaghetti squash
  • 1/2 cup grapeseed, vegetable or canola oil
  • 1/2 cup sliced scallions (save the green part for serving, optional)
  • 2-3 organic large free range eggs
  • 1 cup fresh bean sprouts
  • 1 cup shredded carrots (you can buy these pre-shredded)
  • 3 cloves garlic, minced
  • 1/2 jalapeño (optional)
  • 8-10 shrimp, peeled and deveined (if frozen, thaw accordingly before cooking)

Sauce Ingredients:

  • 2 tbsp. fish sauce (found in the asian section at the grocery store)
  • 1 tbsp. rice vinegar
  • 1 tbsp. organic ketchup
  • 2 tbsp. brown sugar
  • 1 tbsp. sriracha or chili garlic sauce
  • 1 tbsp. organic tamari ( or low-sodium soy sauce)
  • juice of 1 lime

Serving Suggestions: If desired, serve with a lime wedge, crushed red pepper, tops of green onion, chopped unsalted dry-roasted peanuts and raw bean sprouts on the side.

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Spaghetti Squash Directions:

  1. Preheat oven to 375 degrees.
  2. cut squash half lengthwise and scoop out and discard seeds.IMG_4303-564x362
  3. Place squash halves outside up on a roasting pan. Drizzle with olive oil and season with salt and pepper.
  4. Cook for 45-50 minutes.
  5. Remove when cooked and set aside to cool off.IMG_4322-564x362

Sauce Directions: Combine all sauce ingredients into small bowl. Stir and set aside.

Pad Thai Directions:

  1. Heat the oil in a wok or frying pan over high heat until very hot.IMG_5097
  2. Add the garlic and cook until light brown (about 10 seconds), add eggs and stir until scrambled (about 30 seconds).
  3. Add the shrimp and cook until well-done (they will curl and turn pink-about 2 minutes).
  4. Add the bean sprouts, shredded carrots, jalapeño, scallions and sauce ingredients. Toss until heated through, about 2 minutes.
  5. Add desired amount of spaghetti squash to wok and stir into pad thai blend for about 1 minute. Top with desired garnishes and enjoy!!!

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