This is the fastest turnaround for a blog post – I literally just finished licking my bowl clean and had to share this one with you guys immediately. This recipe is amazing!
I am always nervous about how alternative things are going to turn out, and I was going to save this attempt for Wednesday when Jon was in class, thinking he would not care for spaghetti squash at all, and boy I was wrong! I was craving Pad Thai (the not healthy kind) so badly that I just had to give this a try tonight.
Jon asked me if I could make this once, maybe even twice a week. He said it’s one of the best things I’ve made yet (I told him he says that to me all of the time!) but I had to admit, this really surprised me how good it was. I would totally eat this any time I’m graving greasy Asian foods and it is wayyy healthier! Not to mention sugar-free of course! I used alternatives like Bragg’s liquid aminos instead of soy sauce, some honey, and sugar-free fish sauce. Using these ingredients (with the squash, duh!) made this so healthy and made me want more.
I’ve heard sweet potato noodles are another awesome alternative, but really this came out so well, I won’t bother with the strenuous activity of spiralizing 🙂
- 4 tbsp red boat fish sauce this is a sugar-free brand
- 1 tsp minced garlic
- 3 tbsp honey local and organic from your farmer's market!
- 2 tsp bragg's liquid aminos or use coconut amigos or soy sauce
- 1 1/2 tsp chili garlic sauce
- 2 tbsp water
- 2 tsp lime juice
- 3 tsp peanut butter peanuts should be the only ingredient!
Begin by heating up your spaghetti squash in the microwave. Poke several holes using a big knife (a fork won't poke holes deep enough, and you're likely to get an explosion in there). Cook for 20 minutes. Carefully remove with oven mitts, slice in half and let cool for 5-10 minutes before scooping the seeds out.
While spaghetti squash is cooking, in a small mixing bowl, combine all ingredients for the sauce and whisk together. Set aside.
In a large skillet or other pot, add extra virgin olive oil. When oil is heated, add the minced garlic. When the squash is cool enough to scoop out the seeds, discard seeds. Used fork to scrape out the squash and into the skillet. Add sesame oil and shaved carrots, and toss. Allow to cook for a few minutes before adding the eggs, cracking them in with the squash and stirring.
Continue stirring eggs until fully cooked, then add the peanuts, and then the peanut sauce. Mix all together well, and then add your cooked shrimp. Plate with bean sprouts, fresh cilantro, green onion and half a lime.