Spaghetti Squash Pad Thai: The Ultimate Healthy Recipe
Introduction to Spaghetti Squash Pad Thai
Spaghetti Squash Pad Thai is a delightful twist on the traditional Thai dish, offering a healthy, low-carb alternative that’s packed with flavor. This dish is not only nutritious but also incredibly satisfying, making it a perfect choice for a family dinner or a meal prep option. With its colorful array of vegetables and a savory sauce, it’s sure to impress everyone at your table.
A Personal Story Behind My Spaghetti Squash Pad Thai Journey
My journey with Spaghetti Squash Pad Thai began when I was looking for a way to enjoy my favorite Thai flavors without the carbs that come from traditional noodles. After experimenting with different ingredients and cooking methods, I finally settled on this recipe, which has become a staple in my home. It’s a dish that brings back fond memories of family gatherings and delicious meals shared with loved ones.
What Makes This Spaghetti Squash Pad Thai Recipe Special?
What sets this Spaghetti Squash Pad Thai apart is its unique combination of fresh ingredients and a homemade sauce that perfectly balances sweet, salty, and spicy flavors. The spaghetti squash provides a delightful texture that mimics traditional noodles while being lower in calories and carbs. Plus, it’s an excellent way to sneak in more vegetables into your diet!
The Full Spaghetti Squash Pad Thai Recipe
Ingredients
- 1 small spaghetti squash (about 500g cooked strands or 3 cups)
- 2 chicken breasts (about 525g), chopped into bite-sized pieces
- Salt, pepper, and garlic powder to taste
- 1 bell pepper (about 140g), sliced thin
- 1/2 white onion (about 140g), sliced thin
- 4 green onions (about 40g), chopped
- 1 cup carrots (about 85g), shredded or cut into matchsticks
- 1 cup mung bean sprouts (about 85g)
- 5-6 shishito peppers (about 45g), chopped (or substitute with extra bell peppers or jalapeños for a kick)
- 1 bunch of cilantro (about 30g), chopped (1 cup)
- 1 egg + 2 egg whites, whisked
For the sauce:
- 3 tablespoons soy sauce (about 45g)
- 2 tablespoons natural peanut butter (about 30g)
- 2 tablespoons rice vinegar (about 30g)
- 2 tablespoons ginger, minced (or 8 frozen dorot cubes)
- 2 cloves garlic, minced (or 2 frozen cubes)
- 1 tablespoon honey (about 15g)
- 1 teaspoon sesame oil (about 5g)
- 1 teaspoon sriracha (about 5g)
- Juice of 1/2 lime (about 15g)
Instructions
- Prepare the Spaghetti Squash: Cook the spaghetti squash using your preferred method. A quick way is to poke it several times and microwave for about 8 minutes, rotating halfway through. It should be tender but not mushy. Once cooked, cut it in half, remove the seeds, and fluff the strands with a fork. Set aside.
- Make the Sauce: In a bowl, mix together all the sauce ingredients: soy sauce, peanut butter, rice vinegar, ginger, garlic, honey, sesame oil, sriracha, and lime juice. Set aside.
- Cook the Chicken: Season the chopped chicken with salt, garlic powder, and pepper. Heat a large skillet or cast iron pan over high heat and add a spritz of avocado oil spray. Add the chicken in a single layer and let it cook undisturbed for 2-3 minutes until browned. Flip and cook for another 2 minutes or until fully cooked. Remove from the pan and set aside.
- Sauté the Vegetables: In the same hot pan, add another spritz of avocado oil and toss in the sliced white onion. Cook for 1-2 minutes until fragrant. Then add the bell pepper, green onions, carrots, mung bean sprouts, and shishito peppers (if using). Stir in the whisked eggs and cook for 1-2 minutes until the eggs are set.
- Combine Everything: Add the cooked spaghetti squash and sauce to the pan, followed by the cooked chicken and chopped cilantro. Turn off the heat and toss everything together until well combined.
- Serve and Enjoy: Dish out your delicious spaghetti squash stir-fry and enjoy a healthy, flavorful meal!
Serving Suggestions and Variations for Spaghetti Squash Pad Thai
This dish pairs wonderfully with lime wedges and extra cilantro on top for a fresh burst of flavor. You can also serve it alongside grilled shrimp or tofu for added protein. If you want to make it spicier, consider adding more sriracha or fresh chili peppers. Feel free to explore different vegetables based on your preferences or what’s in season!
Frequently Asked Questions About Spaghetti Squash Pad Thai
Can I make this dish vegetarian? Yes! Simply omit the chicken and add more vegetables or tofu for protein.
How do I store leftovers? Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stove.
Can I freeze Spaghetti Squash Pad Thai? While it can be frozen, the texture of the spaghetti squash may change. It’s best enjoyed fresh.
Notes
Feel free to add other vegetables you enjoy or have on hand. For a vegetarian option, you can omit the chicken and add more veggies or tofu. No alcoholic drinks allowed, please substitute with a non-alcoholic option.
Recipe Stats
- Prep Time: 15 minutes
- Cooking Time: 15 minutes
- Total Time: 30 minutes
- Calories per Serving: 350
- Servings: 4
Spaghetti Squash Pad Thai
Equipment
- Skillet Used for sautéing ingredients.
Ingredients
Main Ingredients
- 1 small spaghetti squash about 500g cooked strands or 3 cups
- 2 breasts chicken about 525g, chopped into bite-sized pieces
- 1 bell pepper bell pepper about 140g, sliced thin
- 1 half white onion about 140g, sliced thin
- 4 stalks green onions about 40g, chopped
- 1 cup carrots about 85g, shredded or cut into matchsticks
- 1 cup mung bean sprouts about 85g
- 5 to 6 shishito peppers about 45g, chopped
- 1 bunch cilantro about 30g, chopped (1 cup)
- 1 egg egg
- 2 egg whites egg whites
Sauce Ingredients
- 3 tablespoons soy sauce about 45g
- 2 tablespoons natural peanut butter about 30g
- 2 tablespoons rice vinegar about 30g
- 2 tablespoons ginger minced, or 8 frozen dorot cubes
- 2 cloves garlic minced, or 2 frozen cubes
- 1 tablespoon honey about 15g
- 1 teaspoon sesame oil about 5g
- 1 teaspoon sriracha about 5g
- 1 half lime juice of
Instructions
- Cook the spaghetti squash using your preferred method. A quick way is to poke it several times and microwave for about 8 minutes, rotating halfway through. It should be tender but not mushy. Once cooked, cut it in half, remove the seeds, and fluff the strands with a fork. Set aside.
- In a bowl, mix together all the sauce ingredients: soy sauce, peanut butter, rice vinegar, ginger, garlic, honey, sesame oil, sriracha, and lime juice. Set aside.
- Season the chopped chicken with salt, garlic powder, and pepper. Heat a large skillet or cast iron pan over high heat and add a spritz of avocado oil spray. Add the chicken in a single layer and let it cook undisturbed for 2-3 minutes until browned. Flip and cook for another 2 minutes or until fully cooked. Remove from the pan and set aside.
- In the same hot pan, add another spritz of avocado oil and toss in the sliced white onion. Cook for 1-2 minutes until fragrant. Then add the bell pepper, green onions, carrots, mung bean sprouts, and shishito peppers (if using). Stir in the whisked eggs and cook for 1-2 minutes until the eggs are set.
- Add the cooked spaghetti squash and sauce to the pan, followed by the cooked chicken and chopped cilantro. Turn off the heat and toss everything together until well combined.
- Dish out your delicious spaghetti squash stir-fry and enjoy a healthy, flavorful meal!