Better than Take Out, Pad Thai

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Pad thai without the guilt!

Blakely Molitor, creator of The Husky Life blog, is sharing one of her fabulous creations with SkinnyMs. Blakely is a young lawyer with a passion for all things health and fitness. Blakely uses a mix of her own creations and knowledge from other recipes to create healthy meals everyday. An avid runner, Blakely sees food as a means to fuel her body during exercise, as well as a way to connect with others and show them that healthy eating can be tasty!

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Better than Take Out, Pad Thai

This Thailand favorite is a great addition to any weekly menu.
Yield 8 people
Serving Size 1.5 cups
Course Dinner
Cuisine Thailand
Author SkinnyMs.

Ingredients

  • 4 bone-in, skin-on chicken thighs skin will be removed later
  • 1 spaghetti squash small
  • 1/4 cup lite soy sauce or Tamari
  • 1 cup water
  • 4 tablespoons sucant or honey
  • 1 1/2 tablespoons cornstarch
  • 1/4 cup peanut butter natural, smooth
  • few dashes hot sauce
  • 1/2 tablespoon garlic minced
  • 2 teaspoon olive oil
  • 2 cups snow peas
  • 1/2 cup carrots shredded
  • pea shoots optional
  • peanuts chopped, optional

Instructions

  • Preheat oven to 350. Spray a casserole dish with non-stick cooking spray and place chicken thighs skin side up in dish. Roast for 45 minutes or until cooked through. Remove skin and bones from thighs, roughly chop and set aside.
  • Cut spaghetti squash in half and scoop out seeds. Spray a baking sheet with non-stick cooking spray. Place spaghetti squash cut side down on baking sheet and bake for 30 minutes. Scrape out squash with a fork so that it resembles noodles. Combine with chicken in a large bowl.
  • Heat a small saucepan over medium heat. Combine soy sauce, water, sucanat and corn starch until all blended together. Stir in peanut butter until combined. Stir in hot sauce and garlic and reduce heat to low. Cook for an additional 2-3 minutes and keep warm.
  • Heat olive oil in a skillet over medium-high heat. Add snow peas and carrots to skillet and sauté until soft, about 7-8 minutes. Toss vegetables with squash and chicken. Stir in peanut sauce. Serve in shallow bowls and garnish with pea shoots and peanuts if desired. Serves 4-6.

Nutrition Information

Serving: 1.5cups | Calories: 212kcal | Carbohydrates: 17.8g | Protein: 20.5g | Fat: 7.2g | Saturated Fat: 1.5g | Cholesterol: 44mg | Sodium: 525mg | Fiber: 1.8g | Sugar: 11.8g |
SmartPoints (Freestyle): 6
Keywords Low-Carb

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Blakely Molitor, creator of The Husky Life blog, is sharing another one of her fabulous creations with SkinnyMs. Blakely is a young lawyer with a passion for all things health and fitness. Blakely uses a mix of her own creations and knowledge from other recipes to create healthy meals everyday. An avid runner, Blakely sees food as a means to fuel her body during exercise, as well as a way to connect with others and show them that healthy eating can be tasty! Check out Blakely on The Husky Life, Facebook and Twitter.

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The SkinnyMs. team believes that all people, regardless of age, size, and fitness level, have the power to transform their lives — they just need the resources to do so. The SkinnyMs. method promotes healthy living through a combination of clean eating and regular exercise. We offer everything you need to be successful.

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