Mangez Québec

Squash pad thai



  • 15 ml (1 tbsp.) butter
  • 15 ml (1 tbsp.) mild green curry paste
  • 15 ml (1 tbsp.) minced fresh ginger
  • 1 large spaghetti squash, cooked and separated into strands
  • 1 chicken breast, cooked and cubed
  • 250 ml (1 cup) cooked shrimp
  • 250 ml (1 cup) unsalted coconut milk
  • 1 bunch of fresh basil, washed and dried in a salad spinner


  1. Heat butter in a large sauté pan. Add green curry paste and ginger. Heat to develop aromas. Add squash and brown for 5 minutes over high heat. Add chicken, shrimp and coconut milk. Cook uncovered for 7 minutes. Stir; add basil leaves keeping a few stems for garnish. Serve.
MENU Plaisirs maraîchers - 2005

produits utilisés

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