Welcome, food enthusiasts and health-conscious peeps! Are you craving a delicious dish that's gluten-free, low-carb, and fits the paleo diet? Look no further because we are about to dive into the world of a fabulous fakes & remarkable recipes!
Today we are treating ourselves to: Paleo Pad Thai with Spaghetti Squash .
In this recipe I will share the easiest way to make the longest [non-soggy] spaghetti squash noodles that can be used in many other recipes. This innovative stir fry twist on a classic favourite will tantalize your taste buds and nourish your body in the most delightful way!
Sunnyside Su's Paleo Pad Thai With Spaghetti Squash
Serves 5-6
What You'll Need
Before we embark on this culinary adventure, let's gather our ingredients:
Spaghetti Squash Prep
1 small spaghetti squash [just over 1 kg or 2.5lbs]
Himalayan pink salt
Chicken & Shrimp Prep
4 skinless, boneless chicken thighs or breasts
chicken seasonings: Himalayan salt, fresh ground pepper, garlic powder, onion powder and red chilli powder [optional]
7-8 medium shrimp [peeled & deveined]
Veggies & Other Stir Fry Ingredients
1.5 tablespoons coconut oil
2 large garlic cloves, finely chopped
2 large shallots, finely chopped
1/2 tsp red pepper flakes [optional]
3-4 green onions, chopped and separated into white and green parts
1 cup julienned or shredded carrots [or more, if you like]
1 cup sliced red pepper
1 cup bean sprouts
1 cup snow peas, roughly chopped
DEPENDING WHAT INGREDIENTS YOU HAVE ON HAND, CHOOSE 1 OF THESE:
Paleo Pad Thai Sauce [OPTION 1]
rind and juice of 1 lime
1.5 tbsp tomato paste
1/2 tsp worcestershire sauce
3 tbsp fish sauce
1 inch fresh ginger, grated
1.5 tsp minced garlic
1 tbsp almond butter
1 tsp apple cider vinegar
Paleo Pad Thai Sauce [OPTION 2]
2 tbsp almond butter [or peanut butter]
1 tsp-1 tbsp sriracha or chilli garlic sauce
1 tsp gluten free tamari sauce
1 tsp sesame oil
1/4 tsp ground ginger
2-3 tbsp water [or more as needed]
Garnish
Green parts of onions [left over from veggie prep]
Fresh cilantro
1/4 cup chopped cashews
Lime wedges
Directions
Prepare the Spaghetti Squash
Preheat your oven to 400°F.
Place wire rack over baking sheet.
Slice the ends off the spaghetti squash and then cut widthwise into rings or halves.
Run a knife around the interior of each to remove the seeds.
Place rings on the wire rack and sprinkle both sides with salt
Let rest for 20 minutes to allow the moisture to be drawn out
After 20 minutes wipe both sides with paper towel to remove excess salt and moisture.
Bake for 30 minutes, rotating halfway through for even baking.
Allow to cool to room temperature.
Peel away the skin and use a fork to separate into long noodle strands.
Prepare the Chicken and Shrimp
Slice the chicken into 1/4 inch thick slices.
Lightly sprinkle with Himalayan salt, fresh ground pepper, garlic powder, onion powder and red chilli powder [optional] and mix well.
Heat the coconut oil in a large sauté pan or cast iron skillet over medium high heat then lower the heat to medium.
Cook the chicken until completely cooked through and golden brown.
Add the shrimp after the chicken has cooked through.
As soon as the shrimp turn light pink, turn off the heat and set the pan aside.
Make the Pad Thai Sauce
Select OPTION 1 or OPTION 2 for the sauce and combine all the ingredients and set aside. [You can also double the sauce recipe if you need more.]
Pad Thai Stir Fry [Putting It All Together!]
Heat the coconut oil in large sauté pan or wok over medium high heat, then lower heat to medium.
Add the garlic, shallots, red pepper flakes and white parts of onion.
Season with a pinch of salt and sauté until fragrant, about 10 seconds.
Add the carrot, red pepper, bean sprouts and snow peas and keep stir frying for another 5-10 seconds.
Add the cooked chicken and shrimp and the pad thai sauce and stir fry for about 10 seconds.
Add the spaghetti squash noodles and toss a few times to allow the sauce to coat the noodles.
Divide the Pad Thai into 5-6 servings
Garnish each portion with the green parts of onions, cilantro and chopped cashews.
Serve with lime wedges on the side.
ENJOY!!
Bring on the Flavour!
This paleo pad Thai with spaghetti squash is a culinary masterpiece that perfectly blends textures and flavours. The tender spaghetti squash "noodles" mimic traditional rice noodles while keeping the dish low-carb and gluten-free. The medley of colourful veggies adds a vibrant crunch, while the seasoned chicken and yummy shrimp provides a satisfying protein punch.
Health Benefits Galore
By swapping out traditional ingredients for wholesome alternatives, this paleo pad Thai ensures that you're not compromising on taste or nutrition. Spaghetti squash is rich in vitamins, minerals, and fibre making it a fantastic low-carb substitute for grains. The coconut oil provides healthy fats, while the veggies offer a wide array of antioxidants and essential nutrients.
Final Thoughts
In a world where healthy eating often comes with sacrifices in flavour, this fabulous fake recipe breaks the mold. Paleo Pad Thai with Spaghetti Squash is a testament to the fact that nutritious food can be delicious and satisfying. So go ahead, whip up this delectable dish, and be prepared to be amazed by the explosion of flavours on your palate.
Whether you're looking for a gluten-free alternative, following a strict paleo diet, or simply craving a flavourful meal, this recipe is sure to become a staple in your kitchen. Enjoy the goodness of wholesome ingredients and the joy of a satisfying meal with every bite of this paleo pad Thai creation. It freezes well, so it is a great left-over or a make- ahead meal.
Let's keep exploring the endless possibilities of innovative and healthy cooking. Stay tuned for more exciting recipes and culinary adventures with Sunnyside Su!
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