SPAGHETTI SQUASH PAD THAI
This Pad Thai sauce is SO GOOD -- the perfect combo of peanutty, spicy, and sweet.
Makes around 4 servings.
Items needed: 1 spaghetti squash, 1 lb ground chicken, 1/2 chopped green onions, 1/2 cup coconut aminos (substitute for soy sauce), 1 tbsp lemon juice, 1 tbsp olive oil, 2 tbsp honey, 2 tsp sriracha, 2 tbsp peanut butter, 1 inch chunk fresh ginger root (finely diced or minced), stir fry vegetables of choice (I used red bell peppers, carrots, & green beans), 1/2 cup cashews (if desired for topping!).
1. Cook your spaghetti squash. *CAREFULLY* cut your spaghetti squash length-wise, scoop out the seeds, drizzle with avocado/olive oil, place face down on a baking sheet, and cook for 45 minutes at 375F.
2. While your spaghetti squash cooks, make your Pad Thai sauce. Whisk together coconut aminos, lemon juice, olive oil, honey, Yellowbird Blue Agave Sriracha sauce, peanut butter, & ginger. Set sauce aside.
3. In a large wok or pan, sautee ground chicken with salt & pepper. Once cooked, add your stir fry veggies & sautee until cooked.
4. Once spaghetti squash is cooked, comb it with a fork to get the spaghetti squash noodles. Add your "noodles" to your veggie & chicken mixture in the wok.
5. Add Pad Thai sauce and sautee for 3-4 more minutes with cashews. Add 2-3 more tbsp of coconut aminos to the pan.
6. You're Pad Thai is ready to eat! I served mine with some fresh green chopped onions on top, and another drizzle of Yellowbird Blue Agave Sriracha sauce! YUMMMMMMMM.
Makes around 4 servings.
Items needed: 1 spaghetti squash, 1 lb ground chicken, 1/2 chopped green onions, 1/2 cup coconut aminos (substitute for soy sauce), 1 tbsp lemon juice, 1 tbsp olive oil, 2 tbsp honey, 2 tsp sriracha, 2 tbsp peanut butter, 1 inch chunk fresh ginger root (finely diced or minced), stir fry vegetables of choice (I used red bell peppers, carrots, & green beans), 1/2 cup cashews (if desired for topping!).
1. Cook your spaghetti squash. *CAREFULLY* cut your spaghetti squash length-wise, scoop out the seeds, drizzle with avocado/olive oil, place face down on a baking sheet, and cook for 45 minutes at 375F.
2. While your spaghetti squash cooks, make your Pad Thai sauce. Whisk together coconut aminos, lemon juice, olive oil, honey, Yellowbird Blue Agave Sriracha sauce, peanut butter, & ginger. Set sauce aside.
3. In a large wok or pan, sautee ground chicken with salt & pepper. Once cooked, add your stir fry veggies & sautee until cooked.
4. Once spaghetti squash is cooked, comb it with a fork to get the spaghetti squash noodles. Add your "noodles" to your veggie & chicken mixture in the wok.
5. Add Pad Thai sauce and sautee for 3-4 more minutes with cashews. Add 2-3 more tbsp of coconut aminos to the pan.
6. You're Pad Thai is ready to eat! I served mine with some fresh green chopped onions on top, and another drizzle of Yellowbird Blue Agave Sriracha sauce! YUMMMMMMMM.