Spaghetti Squash Pad Thai
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
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
Sauce. Whisk ingredients for the sauce in a medium bowl and set aside.
- 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
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
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!
Spaghetti Squash Pad Thai
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About this Recipe
Craving the vibrant, complex flavors of Pad Thai but looking for a lighter, more vegetable-forward meal? This Spaghetti Squash Pad Thai offers a fresh take on a beloved classic, seamlessly swapping traditional noodles for tender strands of spaghetti squash while keeping all the authentic taste you love.
What makes this recipe truly special is how the spaghetti squash naturally replaces rice noodles, providing a satisfying texture that perfectly absorbs the rich, savory sauce. It’s a brilliant way to enjoy a hearty, flavorful dish while incorporating more vegetables into your diet.
Prepare for a delightful culinary experience where every forkful delivers a harmonious blend of sweet, sour, salty, and spicy notes. The delectable sauce, crafted from fresh lime juice, fish sauce, soy sauce, sriracha, and brown sugar, coats the juicy chicken strips and crisp red bell pepper, all intertwined with the tender spaghetti squash. You'll savor the aromatic punch of minced garlic and green onions, brightened by fresh cilantro and the satisfying crunch of roasted peanuts.
This recipe is incredibly versatile and can be tweaked to suit your personal taste and dietary preferences. For those following a keto or low-carb lifestyle, simply swap the brown sugar for a brown sugar substitute in the sauce. You can also adjust the heat level by modifying the amount of sriracha to find your perfect balance.
Serve this Spaghetti Squash Pad Thai garnished generously with fresh chopped cilantro, extra sliced green onions, and a squeeze of fresh lime for a vibrant, restaurant-quality meal that’s both comforting and exciting.