Spaghetti Squash Pad Thai
A healthy, low-carb version of traditional Pad Thai using spaghetti squash.
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!
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.