I wanted Asian food today, specifically pad thai.
Like NEEDED it.
Not low carb.
My body likes staying low-ish carb.
I had just pulled into the grocery store parking lot, on a quest for ingredients for a last-minute popcorn order this afternoon, and I sat in the parked car pondering for a minute.
I needed a dinner solution- and then it came to me.
Anyway, I grabbed a spaghetti squash and headed home to peruse some pad thai recipes.
I didn't find anything that really struck my fancy, to be honest.
I pulled all of the veggies I needed to use up out of the crisper, dragged out an arm-load of Asian-y condiments, and started to play around until I got it right.
I did it.
Now my husband, well...he's generally willing to tolerate my culinary escapades, if not embrace them.
He embraced this one.
He had thirds.
He volunteered a 5-star review.
It was SO GOOD.
Spicy, don't get me wrong- this is not a dish for those who like it mild.
But absolutely delicious! I threw in diced chicken and ribbons of steak that were left over from grilling out last night- and that's kind of what's awesome about this dish. The flavor is all about the sauce- use up your almost-past-their-prime veggies. Mushrooms? Asparagus? Snap peas? Thinly shredded cabbage? Broccoli florets? Whatever? Throw them in there, the more the merrier veggie wise.
Vegetarian? Great! I was for years- leave out the chicken. Meat lover through and through? Chicken, beef, pork, shrimp- just use whatever you've got because it's all going to be great. Lets take it a step further- don't have spaghetti squash or broccoli slaw? Use bean sprouts instead. Seriously.
It's. All. Awesome.
Make this. Eat this. Love this.
1 1/2 C chicken broth
1 Tbsp chili garlic sauce
3 Tbsp peanut butter
1 Tbsp fish sauce
1 Tbsp soy sauce
1 Tbsp rice vinegar
1 Tbsp oyster sauce
1 tsp fresh ginger, minced
1 tsp sesame oil
1/4 tsp ground black pepper
3 Tbsp cold water
1 Tbsp corn starch
2 Tbsp olive oil
1 (12 oz) package broccoli slaw
1 zucchini, diced
1 red bell pepper, diced
1/2 Cup green onions, sliced
1/4 C fresh cilantro, chopped
1 small spaghetti squash, cooked and shredded
2 chicken breasts, cooked and cubed
1. Combine chicken broth, chili garlic sauce, peanut butter, fish sauce, soy sauce, rice vinegar, oyster sauce, fresh ginger, sesame oil, and black pepper in a small saucepan and bring to a boil. Mix together water and corn starch in small bowl. Add corn starch slurry to boiling sauce mixture. After sauce thickens, reduce heat to low.
2. Heat olive oil over medium-high heat in large skillet. Add broccoli slaw, zucchini, bell pepper, green onions, cilantro, and spaghetti squash to heated skillet and cook through, about 10 minutes. Add chicken breast and sauce, stir to combine.