Spicy Thai Noodles With Spiralized Yellow Squash Recipes
SPICY THAI NOODLES WITH SPIRALIZED YELLOW SQUASH
This healthy and comforting vegan Thai dish features spiralized squash, bite-size veggies, and wide brown rice noodles, making it easy to get a little bit of everything with every forkful. Thai red curry paste and fresh Thai chiles bring the heat. Chiles can vary in heat level depending on growing conditions; if you're unsure of your spice preferences, we recommend starting with one chile then adding more if you want more of a kick. Tip: Chile peppers contain oils that can irritate your skin and eyes. Wear plastic or rubber gloves when working with them.
Categories Pasta & Noodles/">Pasta & Noodles
Time 45m
Number Of Ingredients 13
Steps:
- Cook rice noodles according to package directions; drain.
- Meanwhile, in a large saucepan combine the next five ingredients (through Thai chiles). Bring to boiling; reduce heat. Simmer, uncovered, 10 minutes. Add beans and carrots. Return to boiling; reduce heat. Cover and simmer 5 minutes or until vegetables are almost crisp-tender.
- Add cooked noodles, coconut milk, squash, and scallions. Toss to combine; heat through. Sprinkle with cilantro and serve with lime wedges.
SPAGHETTI SQUASH PAD THAI
This low-carb dish is tasty and filling, even if you're not watching your waistline! Spicy and flavorful, this dish is always sure to please!
Provided by SunnyDaysNora
Categories World Cuisine Recipes Asian
Time 1h10m
Yield 4
Number Of Ingredients 20
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Place spaghetti squash, cut-side up, on a baking sheet.
- Bake in the preheated oven until squash is tender, 30 to 45 minutes. Shred squash meat using a fork and discard the peel.
- Combine chicken broth, peanut butter, chile-garlic sauce, fish sauce, soy sauce, rice vinegar, oyster sauce, ginger, sesame oil, and black pepper together in a saucepan; bring to a boil. Whisk water and cornstarch together in a bowl until smooth; add to broth mixture and continue boiling until sauce thickens, 5 to 10 minutes. Reduce heat to low and simmer sauce.
- Heat olive oil in a large skillet over medium-high heat; saute broccoli slaw, zucchini, red bell pepper, green onion, cilantro, and shredded spaghetti squash until tender, about 10 minutes. Add chicken and sauce to squash mixture; cook and stir until heated through, 3 to 5 minutes.
Nutrition Facts : Calories 440.9 calories, Carbohydrate 22.1 g, Cholesterol 82.5 mg, Fat 23.5 g, Fiber 4.8 g, Protein 36.3 g, SaturatedFat 4.8 g, Sodium 887.2 mg, Sugar 6 g
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