If your taste buds are longing for the vibrant and savory flavors of authentic Pad Thai, look no further. This Better than Take Out, Pad Thai recipe stands out with tender chicken thighs, crisp vegetables, and a rich peanut sauce that will make you forget all about ordering in. The twist? We’re using spaghetti squash instead of traditional rice noodles, which makes it a healthier option without compromising on taste. Let’s dive into the deliciousness!
Why Cooks Rave About It
This recipe has garnered rave reviews for many reasons. Firstly, it’s incredibly versatile—perfect for weeknight dinners or impressing guests with minimal effort. The combination of tender chicken and fresh veggies creates a delightful balance of textures. The sauce is a game-changer, bringing a depth of flavor that elevates the dish. Plus, it’s a fun way to incorporate more vegetables into your meals without feeling deprived of your favorite takeout.
Ingredient List
- 4 bone-in, skin-on chicken thighs (skin will be removed later)
- 1 small spaghetti squash
- 1/4 cup light soy sauce or Tamari
- 1 cup water
- 4 tablespoons sucanat or honey
- 1 1/2 tablespoons cornstarch
- 1/4 cup natural, smooth peanut butter
- Few dashes hot sauce
- 1/2 tablespoon minced garlic
- 2 teaspoons olive oil
- 2 cups snow peas
- 1/2 cup shredded carrots
- Pea shoots (optional)
- Chopped peanuts (optional)
Hardware & Gadgets
- Medium-sized pot for boiling water
- Skillet or wok for stir-frying
- Knife and cutting board for prepping ingredients
- Measuring cups and spoons for accuracy
- Spatula for stirring
Better than Take Out, Pad Thai Cooking Guide
Step 1: Prepare the Spaghetti Squash
Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Place the halves cut-side down on a baking sheet lined with parchment paper. Bake for about 30-40 minutes until tender. Once cool, use a fork to scrape the flesh into spaghetti-like strands.
Step 2: Cook the Chicken
In a skillet over medium heat, add 2 teaspoons of olive oil. Season the chicken thighs with salt and pepper, then place them skin-side down in the skillet. Sear for about 5-7 minutes until the skin is crispy. Flip and cook for another 5-7 minutes until cooked through. Remove from the skillet and let rest before removing the skin and slicing into bite-sized pieces.
Step 3: Make the Sauce
In a bowl, whisk together the light soy sauce (or Tamari), water, sucanat (or honey), cornstarch, peanut butter, minced garlic, and a few dashes of hot sauce. Make sure the mixture is smooth and well combined.
Step 4: Sauté the Vegetables
In the same skillet, add the snow peas and shredded carrots. Sauté for about 3-4 minutes until they are tender yet still crisp.
Step 5: Combine Everything
Add the cooked chicken and spaghetti squash strands to the skillet with the vegetables. Pour the peanut sauce over the top and toss everything together until well coated. Allow it to cook for another 2-3 minutes, ensuring everything is heated through.
Step 6: Serve
Serve the Better than Take Out, Pad Thai warm. Garnish with pea shoots and chopped peanuts if desired. Enjoy the explosion of flavors in every bite!
Swap Guide
- Spaghetti squash can be replaced with zucchini noodles for a lower-carb option.
- Use almond butter instead of peanut butter if you have nut allergies.
- Replace chicken thighs with tofu or shrimp for a different protein source.
- Use tamari instead of soy sauce for a gluten-free option.
Errors to Dodge
- Don’t overcook the spaghetti squash—aim for al dente strands for the best texture.
- Ensure your chicken is cooked through, but avoid drying it out by cooking at medium heat.
- Avoid adding too much cornstarch to the sauce; it can make it overly thick.
- Skip the hot sauce if you prefer a milder flavor, but don’t omit it completely as it adds depth.
Storing Tips & Timelines
Leftover Better than Take Out, Pad Thai can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it in a skillet over medium heat until heated through. If you need to store it longer, consider freezing it for up to a month, but keep in mind that the texture of the vegetables may change upon thawing.
Popular Questions
Can I make this Pad Thai vegetarian?
Absolutely! Simply replace the chicken with tofu and the chicken broth with vegetable broth. You’ll still get a delicious and satisfying meal.
What can I use instead of sucanat?
You can use honey, maple syrup, or brown sugar as alternatives to sucanat in the sauce, providing a similar sweetness.
Is this recipe customizable?
Yes! Feel free to add other vegetables like bell peppers, broccoli, or bok choy, and adjust the amount of sauce to your taste preference.
How can I make this dish spicier?
Add more hot sauce or fresh sliced chili peppers into the mix for an extra kick. You can also use spicy peanut butter for added heat.
Quick Weeknight Wins
- Quick Pasta Salad – A refreshing dish that’s ready in minutes.
- 30-Minute Tacos – Perfect for busy weeknights.
- Easy Stir-Fry – A versatile recipe that can be tailored to your favorite ingredients.
- One-Pan Chicken Dinner – Minimal cleanup with maximum flavor.
Bring It Home
Now that you have the recipe for Better than Take Out, Pad Thai, it’s time to bring the flavors of your favorite Thai restaurant right into your kitchen. The combination of succulent chicken, fresh veggies, and a rich peanut sauce is sure to impress. Plus, with the spaghetti squash, you’re adding a nutritious twist that makes this dish even more satisfying.
Let your culinary creativity shine as you customize this dish to suit your taste. Whether you’re cooking for yourself, your family, or entertaining friends, this Pad Thai is sure to be a hit. So roll up your sleeves, gather your ingredients, and enjoy the process of creating a meal that’s not just better than takeout, but simply unforgettable.
Better than Take Out, Pad Thai
Ingredients
- 4 pieces bone-in, skin-on chicken thighs skin will be removed later
- 1 small spaghetti squash
- 1/4 cup light soy sauce or Tamari
- 1 cup water
- 4 tablespoons sucanat or honey
- 1 1/2 tablespoons cornstarch
- 1/4 cup natural, smooth peanut butter
- Few dashes hot sauce
- 1/2 tablespoon minced garlic
- 2 teaspoons olive oil
- 2 cups snow peas
- 1/2 cup shredded carrots
- Pea shoots optional
- Chopped peanuts optional
Instructions
- Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Place the halves cut-side down on a baking sheet lined with parchment paper. Bake for about 30-40 minutes until tender. Once cool, use a fork to scrape the flesh into spaghetti-like strands.
- In a skillet over medium heat, add 2 teaspoons of olive oil. Season the chicken thighs with salt and pepper, then place them skin-side down in the skillet. Sear for about 5-7 minutes until the skin is crispy. Flip and cook for another 5-7 minutes until cooked through. Remove from the skillet and let rest before removing the skin and slicing into bite-sized pieces.
- In a bowl, whisk together the light soy sauce (or Tamari), water, sucanat (or honey), cornstarch, peanut butter, minced garlic, and a few dashes of hot sauce. Make sure the mixture is smooth and well combined.
- In the same skillet, add the snow peas and shredded carrots. Sauté for about 3-4 minutes until they are tender yet still crisp.
- Add the cooked chicken and spaghetti squash strands to the skillet with the vegetables. Pour the peanut sauce over the top and toss everything together until well coated. Allow it to cook for another 2-3 minutes, ensuring everything is heated through.
- Serve the Better than Take Out, Pad Thai warm. Garnish with pea shoots and chopped peanuts if desired. Enjoy the explosion of flavors in every bite!
Equipment
- Medium-sized pot for boiling water
- Skillet or wok for stir-frying
- Knife and cutting board for prepping ingredients
- Measuring cups and spoons for accuracy
- Spatula for stirring
Notes
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat in a skillet over medium heat until heated through.
- For longer storage, freeze for up to a month, but texture may change.
