For so long I thought I was going to have to give up on one of my favorite dishes because it was so high in sugar and carbs. Until one day, the MRC Team in Fort Walton Beach, made my Pad Thai dreams come true! These kitchen wizards have slimmed down Pad Thai, making this super popular recipe an everyday option on your Metabolic program.
- 12 oz. spaghetti squash, baked
- 3 ½ oz. thinly sliced cabbage
- ½ oz. chopped green onions
- 4 oz. cooked shrimp or chicken
- 2 eggs
- 2 tbsp. lime juice
- 1 tbsp. rice vinegar
- 1/2 tbsp. fish sauce
- 1 tbsp. water
- 1 pkg. zero calorie sweetener
- 1 jalapeno, chopped (optional)
- chopped cilantro-to taste (optional)
- 1 oz. chopped peanuts
- For spaghetti squash: Cut squash in half length wise. Scoop out seeds. Drizzle olive oil on halves, place on baking sheet or dish. Bake @ 375 for 35 minutes. Cool then using a fork, scrape squash from shell. Set aside.
- For sauce: Whish together lime juice, fish sauce, vinegar, water and sweetener. (For a spicy sauce add the jalapenos to the mixture) In a pot, bring the sauce to a low simmer heat, whisk occasionally.
- Heat oil in a pan, sauté cabbage and onions until a tender crisp.
- Add the eggs, let it set for 30 seconds then mix together. Turn off heat.
- Add the spaghetti squash noodles and meat.
- Drizzle sauce, stirring to incorporate.
- Garnish with the cilantro and peanuts.
Makes 2 servings | One serving replaces: 4 oz. protein, 8 oz. vegetables, 1 healthy fat
- Noodles - you could use bean sprouts, Miracle Noodles, or make noodles from zucchini using a spiralizer. If making this for others in your family, their portion could be served on traditional rice noodles.
- Peanut Flavor - Add 1/2 tsp PB2 Powder to add a creamy peanut butter flavor. This could count as a "condiment" serving
- Tangy - Add more chopped green onion to your pad thai for a bit more tart.
- Fish Sauce - If you don't have fish sauce you can sub Bragg's Liquid Aminos.
Check out our Zucchini Noodles with Lemon Basil Cream Sauce for another great pasta swap: