PAD THAI

Jeff and I LOVE Thai Food. Before we had kids we used to try out a new recipe almost every weekend. But we realized recently we had let ourselves get into a slump! We have been lazy and just making basic boring food. It’s still good food, but we needed to get some SPICE back in our cooking life! 

We found this recipe on the Beachbody blog and we decided to try it out. Being me, I can NEVER follow a recipe properly, so I made a few small changes to it right off the bat (cuz I can’t help myself! haha). 

We made this live on facebook for the first and it was so much fun! But it wasn’t until AFTER we got off the live video and had a few more bites that we realized just how much we LOVED this recipe! In fact, we kind of got crazy and ate ALL of it! So, next time we will know it is AMAZING, and that we have to watch our portions better! That being said, if you love classic Pad Thai, you will love this extra healthy version made with spaghetti squash instead of noodles! 

Ingredients - Serves 4
 
1 medium spaghetti squash (about 3 lbs.)
2 Tbsp. tamarind paste
2 Tbsp. fish sauce
1.5 tsp. raw honey
2 Tbsp. water
24 Med Prawns
3 Tbsp. cornstarch (preferably GMO free)
6 tsp. peanut oil, divided use
1 medium onion, thinly sliced
2 large eggs, lightly beaten
4 cloves garlic, finely chopped
1 cup fresh bean sprouts
4 medium green onions, cut into 1-inch pieces
2 Tbsp. chopped peanuts
Lime wedges
4 tbls chopped Cilantro
Crushed red pepper to taste ( We like a fair amount)

Method : 

Preparation
 
1. Preheat oven to 400° F.
2. Cut squash in half lengthwise and remove seeds. Sprinkle with a little S & P and a spritz of oil ( I just used olive oil since I had it in my Misto).
 Bake for 60 to 80 minutes. Cool for 20 to 30 minutes. Set aside.
3. To make sauce, heat tamarind paste, fish sauce, honey and water in a small saucepan over medium heat. Cook, stirring constantly, for 1 to 2 minutes. Set aside.
4. Coat prawns in cornstarch in a small bowl; mix well.
5. Heat a large wok (or skillet) over high heat.
6. Add 2 tsp. oil, swirling to cover surface of pan. Add prawns; cook, stirring constantly, for 2 to 3 minutes, or until all sides of tofu are brown. Remove tofu from pan and place on a large plate. Set aside.
7. Add 2 tsp. oil to pan; cook, over high heat, swirling to cover surface of pan. Add onions; cook, stirring constantly, for 3 to 4 minutes, or until onion are light golden brown. Remove from pan; place on plate with prawns. Set aside.
8. Add 1 tsp. oil to pan; cook, over high heat, swirling to cover surface of pan. Add eggs; cook over medium heat. Do not stir. As eggs set, lift edges, letting uncooked portion flow underneath, creating a very thin omelet. When eggs are set, cut them with your spatula. Remove eggs from pan and place on plate with prawns and onions. Set aside.
9. Add remaining 1 tsp. oil to pan, swirling to cover surface of pan. Add garlic; cook, over medium-high heat, for 1 minute.
10. Add spaghetti squash, spreading squash into a single layer; cook for 30 second, stir and make another single layer. Repeat this 3 to 6 times, cooking for about 3 to 4 minutes, or until squash is warm and golden brown.
11. Add sauce; mix well.
12. Add bean sprouts and green onions; mix well.
13. Add prawn mixture; cook, stirring frequently, for 1 to 2 minutes, or until well mixed and heated through.
14. Transfer to a large serving platter. Top with peanuts, lime wedges, cilantro, and crushed red pepper. Serve immediately.

Fixate portions - 3 green, ½ yellow, ½ red, 1.2 tsp