A Lighter Phad Thai

I love thin noodles in my Phad Thai so I altered the Paleo Phad Thai recipe to meet my craving requirements. Spicey, yummy, satisfying. A lower in fat. This is also a great recipe to pair on the menu with spaghetti sauce to use up the extra spaghetti squash you may have.

The Ingredients:

• 2 cooked chicken breasts, sliced or cubed
  
• 1/2 roasted spaghetti squash or 1 small squash
  
• 2 zucchinis
• 1 onion
• 4 cloves garlic
• 2 T fresh ginger, minced
  
• 1 T apple cider vinegar
• 1 T chili garlic sauce
• 1 lime, juiced
• sliced green onions

The Process:

Sautee the onion, garlic, and ginger. Add the zucchini and sautee until al dente. Add the spaghetti squash (heat until warm if using leftovers) and heat 2-3min. In a small bowl mix the chili sauce, apple cider vinegar, and lime juice. Pour over spaghetti squash mixture and toss. Remove from heat. Top with green onions. Serve with chicken mixed in or on the side.

You can also add fresh veggies to the finished product: spinach, water chestnuts, peppers, your veggie of choice.