Macro Friendly Pad Thai

Macro Friendly Pad Thai

  • 4

  • 1 hr 5 mins

Ingredients

For the spaghetti squash:

1 (2-lb) spaghetti squash

1 Tbsp olive oil

1 tsp kosher salt

1/2 tsp black pepper

For the Pad Thai sauce:

2 Tbsp smooth almond butter

1/2 tsp sesame oil

1/2 cup coconut aminos

1 tsp fish sauce

2 Thai chiles, thinly sliced

2 garlic cloves, minced

1 Tbsp rice wine vinegar

1-inch knob ginger, peeled + grated

3 Tbsp full-fat coconut milk

For the Pad Thai:

1 lb boneless skinless chicken breast, thinly sliced

3/4 tsp kosher salt (plus more to taste)

1/4 tsp black pepper

2 Tbsp arrowroot flour

2 Tbsp neutral oil

1 cup thinly sliced red onion

2 large eggs

1 cup matchstick carrots

4 green onions, cut into 2-inch pieces

Handful roasted cashews, chopped

1 cup mung bean sprouts

Cilantro + Thai basil, for garnish

1 lime, cut into wedges

  • Roast squash: Heat oven to 425°F. Halve squash lengthwise, scoop seeds, drizzle with olive oil + season. Bake cut-side down ~45 min. Cool slightly, scrape into “noodles.” 

  • Blend sauce: Blend all sauce ingredients until smooth; set aside. 

  • Cook chicken: Toss chicken with salt, pepper, and arrowroot. Heat neutral oil in a large skillet over medium-high; sauté chicken ~7 min (nearly cooked). Add onion + eggs: Add red onion ~3 min. Push mixture aside, pour in whisked eggs, let set like a thin omelet, chop, and toss through.

  • Finish: Lower heat, stir in sauce. Add spaghetti squash, carrots, and green onions; toss to coat and warm through.

  • Serve: Divide into 4 bowls; top with cashews, sprouts, herbs, and lime.

 

Calories: 412

Protein: 33g

Carbs: 42g

Fat: 14g

Fiber: 8g

MFP: FHH Macro Friendly Pad Thai 

Share:
Macro Friendly Pad Thai