I definitely surprised myself with this one! I am not really sure what to call it because it’s a little “pad thai,” and a little peanut sauce-ish, and just basically a good Asian-Flavored dish if you are in the mood for “take out!” You could even do this with just veggies for a yummy side dish!
Instead of flour noodles, I subbed mine out for spaghetti squash, and in my opinion tasted even better than the regular noodles I used for my husband and son’s batch!
- 1 pound of beef, or chicken
- 2 garlic cloves , minced
- 1/2 tsp grated fresh ginger
- 3 green onion stalks chopped
- 1 white onion, sliced
- 1 Red bell pepper
- 1 spaghetti squash (cooked)
Mix together for sauce and set aside to add later to the pan of veggies and meat:
- 2 tbsp rice vinegar
- 1/3 cup coconut aminos
- 1/2 tbs honey
- 1 tbs Peanut butter powder
- 1 tsp sesame seed oil
- 1/8 tsp black pepper
- red pepper flakes (optional)
- 2 tsp better than bullion beef
- 1/4 cup water
- 1 tsp cornstarch or arrowroot flour
- 1/2 tsp garlic powder
- 1/2 tsp grated ginger– if you have it. I keep a knob of ginger in the freezer and grate it whenever I need it.
This is pretty straight forward.
- Start with a large cooking pan, preferably with deep sides. I use my Rachel Ray 5 qt oval pan. Cook sliced meat in a pan. I used pre-cut fajita steak strips. But you can use any protein you’d like! Even shrimp!
- Cook the spaghetti squash however you like. Roasting in the oven taste best, but if you are like me and short on time, you can boil it. Split down the middle, add to cold water, bring to a boil, boil about 10 minutes.
- As the meat is cooking, slice the onion, peppers and chop the garlic. Add to the pan as you go. Meat does not have to be completely cooked for this step.
- Continue cooking until veggies are soft and meat is cooked through.
- Add spaghetti squash to pan.
- Then pour the sauce mixture over entire pan, stir while it thickens, then remove from heat! Done!
- Garnish with chopped green onions.