Spiralized…. Pad Thai

More spiralizer love!!!

My second spin with the spiralizer was to change out standard or rice noodles for spiralized squash or sweet potato noodles.

I used a combination of the two.

This was a hit with the whole family! it will be on regular rotation on our dinner menu.

The Goods:

  • 2 Medium Sweet Potatoes
  • 1 Butternut Squash
  • 1 Bunch of Cilantro
  • 1 Red Pepper, thinly sliced
  • Green Onion, chopped
  • 4-5 Chicken Breast
  • Good Quality Olive Oil
  • Salt and Pepper
  • One Jar Wildtree Pad Thai Sauce

Preheat oven to 400*

Peel the potatoes and squash. Cut the large end of the squash off and spiralize the rest. Spiralize the potatoes.  Lay the noodles out on a baking sheet drizzle with olive oil and toss to cover. Season with salt and pepper. Bake for 10 minutes, flipping the noodles half way through. Check the noodles at this point to see if they are soft. You don’t want to over cook them but you also don’t want them crunchy.

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Season the chicken breast as desired and bake for 20 minutes.

Heat 1/2 tablespoon of olive oil in pan. Toss in the red pepper and sauté until tender. Add the noodles and Pad Thai Sauce. Stir it all together. Remove from heat once everything is warmed through.

Top with chopped Cilantro and green onions. Serve with chicken.

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