Better than Take Out, Pad Thai
This Pad Thai is a game-changer! With tender chicken, crisp veggies, and a rich peanut sauce, it's better than takeout!
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
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!
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.