Spaghetti Squash Pad Thai

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 136.

	this recipe	typical

Adapts cleanly: dairy-free, egg-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

	1 small spaghetti squash, halved and seeded
360 g	1.5 cups chicken broth
48 g	3 tablespoons peanut butter
8 g	1 tablespoon chile-garlic sauce
17 g	1 tablespoon fish sauce
16 g	1 tablespoon soy sauce
15 g	1 tablespoon rice vinegar
17 g	1 tablespoon oyster sauce
2 g	1 teaspoon minced fresh ginger
4 g	1 teaspoon sesame oil
1 g	0.25 teaspoon ground black pepper
44 g	3 tablespoons cold water
8 g	1 tablespoon cornstarch
27 g	2 tablespoons olive oil
340 g	1 (12 ounce) package broccoli coleslaw mix
200 g	1 zucchini, diced
120 g	1 red bell pepper, diced
80 g	0.5 cup sliced green onions
25 g	0.25 cup chopped fresh cilantro
3600 g	2 cubed cooked chicken breasts

Method: 4 steps, published by www.allrecipes.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“I made several omissions/substitutions just based on what I had in my pantry. I did not have fish or oyster sauce. I am sure that leaving them out changed the flavor profile a lot, but on the plus side it made it vegan (for those who need that), and still deli” — a cook, 5★

“SunnyDaysNora! The sauce in this recipe should have its OWN recipe and is good enough to make dirt taste good! I have spice sensitive eaters in my household and they equally raved - making as written except used dried ginger and! I learned I was out of fish sa” — a cook, 5★