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Recipes, Special Diets on October 7, 2010 by

Spicy Pad Thai from Miss Fitbliss: Guest Post

There are so many nice things to say about Joslyn from Miss Fitbliss that we don’t even know where to begin. Her blog is beautiful and well-written. We love her healthy attitude about exercise and eating and just cannot get enough of her recipes! Head over to her blog and enjoy the humor and the lovely photography, but be sure to come back and read this great guest post!

Hi, I’m Joslyn from Miss Fitbliss, and I‘ve been eating gluten free for a little over 2 years now after sudden allergic reactions to wheat.  A vegetarian since the age of 11, I was a little apprehensive about having to cut yet another key group out of my rapidly shrinking food pyramid.

With a lot of creativity and a passion for cooking, I was able to comfortably find options for eating that have turned out delightfully good.  And thanks to Bob’s Red Mill, I now actually prefer the gluten-free versions of many dishes to the real deal.

This dish is my spin on Spicy Pad Thai.  Although it’s traditionally made with rice noodles, I prefer it with spaghetti squash instead for a nutrient rich, surprisingly delicious base that’s free of grains.

Take a nice large spaghetti squash

Wield your sharpest kitchen knife

And take out your day’s stresses on the innocent plant.  Stab it multiple times then slide the whole thing on a baking sheet.  Place it in the oven at 350 degrees for about an hour.  Up the temp to 450 degrees for another 15-20 minutes after that, then cut open, discard seeds, scoop out the meat, and place in a bowl.

Take a gentler approach with your mushrooms.  No violence required, just wash and scatter on a baking sheet.   Drizzle a little olive oil over them.   Let them join the squash in the oven for only about 30 minutes at 350 degrees.

Now time to make the sauce.  If you like it hot put ½ teaspoon of cayenne in a mixing bowl.  If you just want a tiny bit of heat, go with ¼ teaspoon.

½ teaspoon of sesame oil.  Also add 2 ½ Tablespoons of safflower oil or olive oil or even sesame oil if you prefer its nutty taste to something more neutral.

2 teaspoons of vinegar.

2 Tablespoons of tamari or soy sauce or 1 scant Tablespoon of Bragg’s Liquid Aminos

1 ½ Tablespoons of honey

1 ½ Tablespoons of peanut butter.  I prefer chunky for a nice crunchy dish.  Mix it up.

Now, time to assemble it all.

Rip up some fresh spinach and place at the bottom of a bowl

Place the hot or warm spaghetti squash on top.

Place your roasted mushrooms on top of the squash.

Now for the grand finale: spoon the spicy peanut sauce on top.

And distribute it evenly throughout the bowl.  Bon Appetit!

Comments

Kim Philpot says:

Hello,
This is a wonderful recipe and one I will probably try in the next week or so. I do have a question – do you cook the sauce at all or just blend/whisk in a bowl?
Thanks so much, Kim

June says:

Doesn’t soy sauce contain wheat? I stay away from it. Gluten Free Tamari is a great subsitute. I see you have it listed as an option but some newbies might think Soy Sauce is ok when you need to be gluten free.

I make pad thai with spaghetti Squash all the time… I add bean sprouts and carrots and don’t forget to squeeze a lime over it.

Wow good blog. I uncover your web site by means of Bing and I am glad that it brings me to your site. More Post Please and Thanks for the Info.

missfitbliss says:

Hi Kim!

I know I’m seriously late on my reply, but the sauce does not need to be cooked. You just whisk it all together in a bowl and pour over your squash! Easy Peasy

missfitbliss says:

And June, I honestly wasn’t aware that soy sauce had wheat in it, so my apologies to adding a “bad” ingredient to the recipe! Gluten-free tamari sounds like an excellent alternative. And the addition of lime sounds delicious.

Thanks so much for the kudos Graham! I hope you’re still enjoying the site…

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