Beef Pad Thai (Spaghetti Squash)

I wanted to share this awesome recipe that my husband and I simply cannot get enough of! I love pad thai. It is my absolute favorite Thai dish. My mom would make it for us quite often. Now I live so far away from her that I have to learn to make it myself! I still can not make it quite like she does, no matter how many times I try, because momma always seems to make it better! You might have realized that this pad thai isn't made with the traditional rice stick noodles. Instead, it is made with spaghetti squash. Spaghetti squash makes a wonderful substitute for pasta or noodles and keeps the dish low carb. It has a slight sweetened crunch to it, but it works well for this dish. I love spaghetti squash and my hips love it too! It is amazing the types of food you can have as part of your Lean and Green meal on plan! No one wants to eat boring chicken and salad all the time! At least not this girl! This recipe is definitely a keeper! Enjoy!


An update on my Diet Bets! I am proud to say that I am still holding strong! I hope to have a decent weigh in on Saturday for the Diet Bet challenge that I am currently doing... so stay tuned! I admit, at this point I would be happy with any loss this week because I know I will eventually get to my goal weight. In the past, this would have never come out of mouth because I expected a loss every week. I mean come on... I want results and I want it NOW! It is time to be realistic and accept what my body CAN or will eventually do whether it takes a little more time than I originally hoped for. In other words, we need to cut our bodies some slack!

Hoping all my weigh-ins will be Happy Weigh -ins! :)


Beef Pad Thai (Spaghetti Squash)

Ingredients:
3 1/2 cups spaghetti squash, cooked (7 Greens)
1 cup red or green cabbage, shredded (2 Greens)
 18 ounces John Soules Beef Steak Strips (3 Leaner)
1/4 cup reduced sodium beef broth (1/4 Condiment)
1/4 cup Bell Plantation Powdered Peanut Butter (2 Optional Snacks)
1 tbsp rice wine vinegar (1/4 Condiment)
2 tbsp light soy sauce (2 Condiments)
1/8 tsp red cayenne pepper (1/4 Condiment)
1/4 tsp ground ginger (1/2 Condiment) 
1/2 tsp garlic powder (1 Condiment)

Garnishes:
1 oz dry roasted peanuts, chopped (3 Healthy Fats)
2 tbsp fresh Cilantro, chopped

Directions:
Poke holes on all sides of the spaghetti squash with a metal skewer or a fork. Place a paper towel in microwave and place squash on top of paper towel. Microwave in increments of 3 minutes until flesh starts to get soft. I had a medium sized squash and microwaved for about 10 minutes. Let cool. Cut squash in half, lengthwise. Scoop the seeds and the middle strands out with a spoon and discard. Next, scrape the inside of the squash with a fork all the way to the skin. Set aside 3 1/2 cups of spaghetti squash and reserve the rest for another use.

Place thawed beef steak strips into skillet over medium high heat. Cook for 4 to 6 min, turning several times. Set aside.

To make the sauce, combine beef broth, powdered Peanut Butter, rice wine vinegar, soy sauce, red cayenne pepper, ground ginger, and garlic powder in a small bowl. Set aside.

To a large skillet, add 3 1/2 cups spaghetti squash, cabbage, and sauce. Heat over medium heat for about 5 minutes.

Divide among 3 plates/bowls and top each dish with 6 oz of beef, 1/3 oz chopped peanuts, and cilantro. Toss to combine.

Makes 3 Servings
Each serving provides
1 Leaner, 3 Greens, 1 1/2 Condiments, 1 Healthy Fat, and 2/3 Optional Snack


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