Yesterday was pretty boring as far as Sundays go. I went grocery shopping (which is never boring to me- but I think I’m weird like that), mowed the lawn, cleaned the house a bit, blah blah blah. The only spectacular thing about yesterday was this recipe I’m about to share with you.
I had been craving Pad Thai ever since Kyle got some the other day, therefore, a healthified version was needed pronto.
Indeed, necessity is the mother of invention! I got to work in the kitchen and came out with this:
This dish is packed with all the good stuff and will fill your craving for asian food, but will not fill your waste-line!
1 Spaghetti Squash
3-4 cups snap peas
8 chicken breast cutlets (you could use regular chicken breasts- probably 2-3)
1 1/2 cup cashews- unsalted if you can
1/2 cup water
1 TBS soy sauce
2 TBS lime juice
Red pepper flakes- to your desired level of spice
In a food processor or blender, process cashews until you have a powder consistency.
Add in water, soy sauce, lime juice, and red pepper flakes.
Meanwhile, cook and scrape your spaghetti squash. I like to microwave mine because I am lazy. Poke about 5 holes into the spaghetti squash and microwave for 9 minutes turning the squash every 3 minutes. When it is fully cooked, cut in half and scrap out the middle portion with the seeds.
Then scrap down the sides to get the ‘spaghetti’ out. Put it in a large bowl.
Steam your snap peas and add them to the bowl.
Cook chicken in a pan until fully cooked and cut into bite-sized pieces. Add chicken to the bowl.
Now it’s time to add the sauce!
Stir to mix completely, serve yourself a gigantic portion, and top with bean sprouts!
Questions: Do you get asian food cravings?
- I do and usually opt for sushi, but sometimes you just want some warm noodles