Ingredients. 4 cups (620g) baked spaghetti squash, patted dry; 2 teaspoons avocado oil; 1 pound (450g) chicken breast, chopped; 1 teaspoon crushed red pepper Soak your rice noodles in very hot boiling water until limp but firm (about 2-4 minutes). Strain immediately. Set aside. Over medium heat, add 2 teaspoon vegetable oil and your chicken. Fry chicken until cooked. Remove from heat and set aside. Add 2 teaspoon of vegetable oil. Fry shallots and garlic for 20-30 seconds. Step by step. One: In a pestle and mortar, combine the garlic, ginger, honey, almond butter, sesame oil, chilli and fish sauce (a). Pound until smooth and set aside (b). Two: Heat the olive oil in a pan and cook the chicken until browned all over, about 5-7 minutes. Drain noodles and cook for about 2-3 minutes until soft. Add reserved sauce mixture and paprika and fold together until paprika evenly colors noodles and all liquid is absorbed, about 2 minutes. 6 Place green onions in center of noodles, and then spoon some noodles over green onions to cover and let steam 30 seconds. Stir in 3 tablespoons peanuts. Place noodles in a large bowl. Add enough hot tap water to cover; let stand for 10 to 15 minutes or until pliable but not soft. Drain well in a colander. Meanwhile, for peanut topping, combine peanuts and lime peel; set aside. In a small bowl combine fish sauce, lime juice, brown sugar, rice vinegar, and chile sauce; stir until smooth. Prepare rice noodles according to package directions. Meanwhile, heat the oil in a large pan over medium high heat. Add the chicken to the pan and season with salt and pepper to taste. Cook for 5-6 minutes, stirring occasionally, until chicken is browned and cooked through. Add the garlic to the pan and cook for 30 seconds. In the instant pot, add olive oil, chicken, garlic, soy sauce, pad thai sauce, water and rice noodles. Make sure rice noodles are pushed down in the water. Close the lid set the Pressure Release Valve to sealing. Set to manual and pressure cook on high for 2 to 3 minutes. When timer goes off, press cancel and do a quick release of the steam Yes, Pad Thai is a stand-alone dish rich in proteins, calcium, vitamins from vegetables, and all five nutrient groups. It contains a good amount of carbohydrates, proteins, vitamins, minerals, fiber, and fats. So, it is very healthy. People often enjoy pad Thai with Asiatic Pennywort and banana blossoms that boost the vitamin content of the meal. Rinse the noodles in cold water, drain them, and set them aside. While the noodles are cooking, place the sauce ingredients into a bowl and stir together until smooth. Set the sauce aside. Place a large pan or wok on the stove on medium heat and add the coconut oil. Pad Thai is a healthy dish made with whole grain noodles, shrimp or chicken, eggs, and vegetables. It’s also important to use a good amount of tamarind paste for flavor rather than sugar and soy sauce. pad Thai is a high-carbohydrate dish, but the carbs come from nutrient-rich ingredients like vegetables, so it’s not as bad as eating nlB3.