Guest Post: Rosanna and Paula’s Twist on Pad Thai

Rosanna “Mrs. Right”, one of my lovely Hosting With Style book models, recently emailed me this recipe! It sounds interesting, and while it may be some time before I get my hands on all of these ingredients, I figured I’d pass it along to you anyway.

All ingredients except possibly the fish sauce are reportedly gluten-free. If you use a store-bought rotisserie chicken(optional), make sure that it is gluten-free as well if that is a concern for you. Enjoy!

Lovely Mrs. Right by

Lovely Mrs. Right by

Paula Hahn’s Spaghetti Squash Pad Thai

 Oven roast a spaghetti squash at 375 for about 20-25 minutes so still a little firm when strands are pulled.
In an iron skillet sauté 1 diced shallot and 1 Tbsp minced garlic in coconut oil.
Add approximately 1/3 bottle of coconut aminos, the juice of 1-2 limes, and about 1 Tbsp almond butter
I then add the meat from a rotisserie chicken (optional), or you can sauté chicken with the garlic and shallots. Then add the spaghetti squash and mix.
Check the sauce and adjust as needed.  Garnish with chopped cilantro, diced macadamia nuts and lime wedges.

Rosanna’s Tweaks:1) Coconut aminos are hard to find, so I swapped them out for tamari.
2) I used cashews instead of macadamias.
3) I added a chili for some heat.
4) I also added a few drops of fish sauce (not guaranteed gluten free or vegan/vegetarian), which brightened the flavor.


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