My husband wanted to try this dish after he saw it on this site. I was fearful, not for his cooking…ok well kind of for his cooking but also for all the different components that went into this dish. I was nervous for him, his cooking skills don’t get much practice and I wasn’t sure he would know where anything was in our kitchen. Oh and the fact that it’s made with spaghetti squash instead of noodles…oh boy!
It took some hunting around to find the coconut aminos, Ok not really hunting around, we found it at the second store we hit. I have never heard of it or tasted it and I was wary of the stuff. We found some at Whole Foods and I was shocked when it tasted like soy sauce. It’s hard to replicate Thai or Chinese without certain staples, soy sauce being one of them. That was when I thought there might be hope for this dish.
He prepped everything ahead of time so it was all ready to throw together when the time came. Oh wait, I made the egg, I did something.
Let’s get one thing straight, this isn’t pad thai and it didn’t taste like pad thai. It’s a lot like the story of Little red riding hood, she knew that the wolf dressed up in her grandmas clothing wasn’t her grandma for all the telling signs, however she kept getting closer and closer asking questions until she was almost eaten. That is what this dish is, a squash dressed up as a noodle dish. You know what it isn’t but you are intrigued enough to try it out..and then you find out the truth, maybe something you knew all along.
Turns out after all his hard work in the kitchen he didn’t even like it, but I did. I was impressed! Both with him pulling this dish off and with how good it was. He said ” I won’t be making this again.” So there ya have it. Moral of this recipe is…..I have no idea, but it is yummy so have someone else make it. It must taste better that way!
1 batch Sunshine sauce
2 large eggs
2 teaspoons coconut aminos
2 teaspoons plus 1 teaspoon coconut oil
1/2 medium onion, thinly sliced (about 1/2 cup)
1 cup snap peas, thinly sliced lengthwise
2 cups cooked spaghetti squash
6-8 ounces grilled chicken thighs, diced
Crack the eggs into a small bowl, and use a fork to scramble them with the coconut aminos. Heat a large skillet over medium-high heat, about 3 minutes. Add 2 teaspoons coconut oil to the skillet, and when it’s melted, pour in the eggs and let them spread like a pancake. Reduce the heat to medium and cover with a lid, letting the eggs cook until they’re set and beginning to brown on the bottom, about 3-4 minutes. Flip and lightly brown the other side. Remove the eggs from the pan and cut into strips with a sharp knife.
Using the same pan, increase heat to medium-high and add 1 teaspoon coconut oil to the pan. Sauté the onion and snap peas, stirring with a wooden spoon, until they’re crisp-tender, about 2 minutes. Add the spaghetti squash, chicken, and cooked egg to the pan and, stirring with a wooden spoon, cook until heated through, about 3 minutes.
Add the Sunshine Sauce to the pan and stir-fry until everything is well-blended and hot. Divide among two plates, sprinkle with garnishes, and dig in.
*Recipe from The Clothes Make the Girl