Spaghetti Squash Pad Thai

Spaghetti Squash Pad Thai

from thelittlepine.com
90 min

This spaghetti squash pad Thai is so good, you'll forget the traditional version is made with rice noodles. A delectable sauce, and juicy chicken, all complimented by crisp veggies and fresh herbs--it's one of my favorite ways to use spaghetti squash! Ingredients You'll Need All you need are your typical pad Thai ingredients, plus a spaghetti squash. Feel free to tweak this recipe based on your personal taste and preference, see our favorite ways to do this below! The sauce: Lime juice, fish sauce, soy sauce, sriracha, and brown sugar. If you're looking for a keto pad Thai, feel free

Ingredients

  • 1 Medium Spaghetti Squash (need 5 cups cooked)
  • 2 Tablespoon Avocado or vegetable oil
  • 2 Garlic Cloves (minced)
  • 1 Cup Green Onions (diced)
  • 1 red bell pepper (thinly sliced)
  • 4 Eggs (whisked)
  • 1 Pound Chicken Breast (sliced into strips)
  • 3 Tablespoons Fresh Lime Juice
  • 2 Tablespoon Fish Sauce
  • 1 Tablespoon Soy Sauce
  • 1 Tablespoon Sriracha
  • 1 Tablespoon Brown sugar (or brown sugar substitute for keto/low carb)
  • Fresh Cilantro (chopped)
  • Roasted Peanuts (roughly chopped)
  • Limes
  • Green Onions

Directions

  1. 1

    Spaghetti Squash. Preheat oven to 400 F. Slice spaghetti squash in half and place cut side down on a rimmed baking sheet. Bake in preheated oven for 30-40 minutes -- you'll know your squash is done once the squash is fork-tender. Allow the squash to cool, then use a spoon to remove the seeds. Run a fork through the flesh of the spaghetti squash to form "noodles". Measure 5 cups of spaghetti squash, and discard or save the rest for another recipe. Place spaghetti squash noodles on a paper towel-lined plate, and place paper towels on top. Set aside while we prep the rest.

  2. 2

    Sauce. Whisk ingredients for the sauce in a medium bowl and set aside.

  3. 3

    Chicken. Heat oil in a large pan over medium-high heat. Once shimmering, add the chicken. Give it a stir so the pieces don't stick together. Cook chicken until no longer pink -- about 4-5 minutes on each side. If you have one, a fryer screen is suuuper helpful here! Place cooked chicken on a plate and set aside.

  4. 4

    Aromatics + eggs. If there's no oil left in the pan, add an additional tablespoon, and reduce the heat to medium. Add garlic, scallions, and red onion, and saute until the garlic is fragrant (about 2-3 minutes). Add eggs and scramble, breaking them into small pieces as they cook.

  5. 5

    Assemble. Add sauce, chicken, and spaghetti squash back to the pan, and stir to coat. Continue to cook until the dish is heated through. Scoop up a serving, cover with toppings, and twirl/slurp away!