Pad Thai is my go-to Thai take-out dish.  I love everything about it.  Traditionally this is a noodle dish and who doesn’t love noodles, especially when they are stir-fried with eggs!  Yum!!  Today I decided to lighten it up a bit, so I substituted roasted spaghetti squash “noodles” for the classic rice noodles.  Results.  Two thumbs up in this house.

Spaghetti squash.  It’s high on our perfect food group list.  It’s so versatile, delicious on it’s own tossed with a little butter, parmesan and fresh herbs.  Yet it’s spaghetti like strands make it a wonderful gluten-free, low carb, low calorie alternative to pasta.

So while this recipe is far from traditional, it does bring that delicious take-out dish right into your own kitchen.  I added chicken and shrimp for protein, which can be replaced with firm tofu for a vegetarian version.  Easy Pad Thai {with Spaghetti Squash} is my favorite new Lunch Bowl.

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All my best,
xo Libby

Print

Easy Pad Thai {with Spaghetti Squash}

Calories 286kcal

Author Libby with Lemony Thyme

Ingredients

For sauce…

• 2 Tbl. fish sauce
• 2 Tbl. rice wine vinegar
• 2 Tbl. soy sauce
• 2 Tbl. sriracha hot sauce
• 2 Tbl. brown sugar
• 2 Tbl. peanut butter

For stir fry…

• 1 medium spaghetti squash
• 2 tsp. olive oil
• 4 ounces boneless skinless chicken breast
• 12 medium shrimp peeled & deveined
• 1 Tbl. sesame oil
• 2 eggs
• 1 cup diced onion
• 1 cup bean sprouts
• 1 cup shredded carrot
• 1/2 cup sliced scallion
• 1/4 cup fresh cilantro leaves chopped
• 1/2 cup peanuts chopped
• lime wedges for serving

Instructions

For sauce…

• Whisk together all sauce ingredients; reserve.

For stir fry…

• Preheat oven to 400 degrees.
• Cut spaghetti squash in half, lengthwise. Scoop out seeds. Rub cavities with olive oil. Place cut side down on a shallow baking sheet. Roast for 35-45 minutes until skin is easily pierced with a fork and flesh scrapes out easily into a bowl. Reserve.
• Cut chicken into bite sized pieces. Heat wok or large skillet over medium high heat. Add sesame oil and stir fry chicken for 3-4 minutes. Add in shrimp and cook an additional 2-3 minutes or until chicken and shrimp are cooked through. Remove from wok; reserve.
• Add onion to wok and stir-fry for 2-3 minutes. Add in bean sprouts and carrots, cook another 2 minutes. Make a well in the center and add two eggs; scramble. Return chicken and shrimp to wok, along with spaghetti squash, scallion, cilantro and half of sauce. Fold to combine. Remove from heat. Add additional sauce to taste.
• Serve sprinkled with chopped peanuts and lime wedges.

Notes

Serving size = 1/4th recipe = 8 WW Pts+

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Egg Fu Yung

Yesterday at the office we celebrated The Egg.  With Brunch.  We called it our Good Friday Eggstravaganza.  I’m sure you’re picking up on the fact that we love to cook and bake and eat together, it’s how we Share the Love.  All while working hard to meet a sales goal.  It’s a delicate balance but one we manage quite well.

We had homemade egg drop soup, hash browns & eggs, homemade Easter Pop Tarts in the shape of eggs (and bunnies), and chocolate eggs.

We had heavenly Cinnamon roll cake, deviled eggs, Eggo waffles with syrup, marshmallow eggs, and Pork Egg Fu Yung.

It was a wonderful assortment intended to be brunch that spanned most of the day.  We even had an egg toss and egg/spoon races to work off the Eggstravaganza.  And yes, on this last day of the month, we met our sales goal!!

I made Egg Fu Yung at the request of a co-worker who, as it turns out, has the same obsession with this dish…previously reserved for Chinese Restaurant dining.  We have agreed…we will never order it in a restaurant again.  It is so easy to make at home without the added MSG and deep fried ugh.  Not that deep fried ugh doesn’t have it’s place, but I can assure you we felt none of the typical Chinese Food hangover that comes from eating way too much sodium and…ugh.

Print

Egg Fu Yung {Share the Love}

Cuisine Chinese

Servings 4

Ingredients

For the brown gravy…

• 1 cup chicken or vegetable broth
• 1 Tbl. lite soy sauce
• 1 Tbl. oyster sauce
• 1 tsp. sesame oil
• 1/2 tsp. sugar
• 1/2 tsp. rice wine vinegar
• 1-2 Tbl. corn starch

For the egg fu yung…

• 6 eggs beaten
• 1 Tbl. flour
• 1 tsp. lite soy sauce
• 1 tsp. sesame oil
• 1 cup bean sprouts
• 1 cup diced cooked ham or shrimp optional
• 1/2 cup scallions thinly sliced
• 4 oz. mushrooms chopped
• 8 water chestnuts chopped
• freshly cracked pepper
• 3-4 Tbl. canola oil for frying
• sliced scallions for garnish

Instructions

For the brown gravy…

• In a small saucepan over medium heat bring all ingredients, except corn starch, to a boil then reduce the heat to low. Spoon 1 Tbl. corn starch into a small fine mesh sifter. Whisk broth while dusting in corn starch, stirring constantly until well blended. Return gravy to a boil, check for desired thickness, add additional corn starch for thicker gravy. Remove gravy from heat and reserve.

For the egg fu yung…

• In a medium bowl, sift flour into beaten eggs while whisking briskly. Whisk in soy sauce and sesame oil, then add in bean sprouts, diced ham, scallions, and black pepper.
• Heat a skillet over medium-high heat, add 1 Tbl. canola oil then 1/4th of the mushrooms and water chestnuts, saute for 2-3 minutes. Ladle in about 1/2 cup of egg mixture, gently fry for 2-3 minutes per side until golden brown. Replenish oil between batches and adjust heat as needed.
• Serve with brown gravy and sliced scallions.

Notes

Diced ham can be replaced with shrimp or left out for a vegetarian version.

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