Thai is one of my favorite cuisines, I look for every excuse or occasion to eat it. It’s full of flavor and a lot of oils, unfortunately. That’s when I had the idea of creating this low carb pad thai with the same flavors that you would find at any restaurant.
INGREDIENTS
- 2 tablespoons of warm water
- 1 tablespoon of peanut butter
- 1/2 tablespoon of soy sauce
- 1/2 tablespoon of sesame oil
- 1 tablespoon of honey
- 1/2 juice of lime
- 1/2 tablespoon of chopped ginger and garlic
- 1 teaspoon of red chili flakes
- Spaghetti squash
- 1/3 cup off carrots
- 1/3 cup of red bell peppers
- 1/3 cup of diced cucumbers
- 1/3 cup of zucchini
- 1/3 cup of chopped red onion
- Salt and pepper
DIRECTIONS
- Preheat oven to 400 degrees
- Cut the squash in the half and scoop out the seeds in the middle. Place on a baking sheet. Drizzle with olive oil. Add salt and pepper to taste. Place in over for 40-45 min.
- Peanut Sauce: In a bowl add the water, peanut butter, soy sauce, sesame oil, honey, lime juice, ginger, garlic, and red chili flakes.
- In a bigger bowl add the carrots, red bell peppers, cucumbers, and zucchini, and red onion.
- After 45 min, once the squash is done, take a fork and start creating your noodles.
6. Add all vegetables into a bowl, and drizzle peanut sauce to the mix. Add salt and pepper to taste. Add some toasted chopped peanuts for garnish.
*you can also add a little bit of chicken if you’re looking for some protein in your diet*
Let me know in the comments below what you think of this recipe and what you would like to see next!
thezenfoodie 