I’m not sure how much this dish actually tastes like pad Thai. I have only had real pad Thai a couple of times so I don’t feel qualified to comment. Regardless, however, Jesse and I think this is a delicious stir-fry. Using the spaghetti squash intersperses a noodle-like texture throughout the dish. It’s not the same as rice or wheat noodles but it’s quite good in its own right.
Amounts of vegetables are approximate; feel free to modify based on your preference. If you increase the total volume of vegetables I would recommend also increasing the amount of sauce to compensate.
Ingredients (serves 2):
1/2 medium onion, diced
2 large carrots, sliced into rounds
1 small head broccoli, cut into bite-sized pieces
1/2 red or green bell pepper, diced
1/2 cup cooked spaghetti squash
1/2 chicken breast, diced
2 eggs, scrambled
4 cloves garlic
1 1/2 tablespoons coconut aminos
1 1/2 teaspoons fish sauce
1 1/2 tablespoons peanut butter
1/4 teaspoons chili powder
1/2 tablespoon coconut vinegar or lime juice
1 teaspoon honey
Peanut oil for sautéing
Chopped roasted peanuts for garnish (optional)
Method:
Sauté chicken breast in peanut oil. When chicken is thoroughly cooked, transfer to a plate and set aside.
Start sautéing your onions in more peanut oil. When the onions have softened, add all additional vegetables except the squash and continue sautéing.
While the vegetables are cooking, scramble your eggs in a separate frying pan with peanut oil. Transfer finished eggs to a plate and set aside.
Add the garlic to your vegetables once the vegetables are roughly five minutes away from being done. Allow the garlic to cook until it is cooked through but not yet browning, about a minute or two, then add coconut aminos, fish sauce, peanut butter, chili powder, honey and coconut vinegar or lime juice. Stir to combine.
Add the cooked chicken, scrambled eggs and spaghetti squash. Stir vigorously until all ingredients are evenly mixed and sauce is incorporated throughout the pan.
Serve once the vegetables are cooked to your liking. (Depending on how quickly you added the sauce ingredients, this may be immediately or a few minutes after mixing everything together.) Add salt to taste and garnish with chopped peanuts if desired.
Enjoy!
Notes:
To save time, I prefer to cook a whole chicken breast at a time. The first half goes into the meal and the other half gets frozen so it’s cooked and ready for the next time I want to make this dish.
Remember to check all of your ingredients to make sure they’re GAPS-legal. Fish sauce, in particular, can be hard to find without sugar.
To any grammar experts out there: do you think it should be Pad Thai, pad thai, or pad Thai? I’m leaning towards pad Thai, because it seems like Thai should be capitalized, but I can’t seem to find a definitive answer anywhere. Thoughts?
This post is part of Pennywise Platter, Fat Tuesday and Traditional Tuesdays.
STANDARD FTC DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Please note, I only ever endorse products that are in alignment with Whole Natural Life’s ideals and I believe would be of value to my readers. Please also note that Whole Natural Life is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
5 Responses to Pad Thai-Inspired GAPS Stir-fry