Spaghetti Squash Chicken Pad Thai
User Reviews
4.7
60 reviews
Excellent
-
Prep Time
20 mins
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Cook Time
20 mins
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Total Time
1 hr
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Servings
6 servings
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Calories
339 kcal
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Course
Main Course, Lunch, Dinner
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Cuisine
Thai
Spaghetti Squash Chicken Pad Thai
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Spaghetti Squash Pad Thai is an easy way to enjoy an Asian take-out favorite at home but in a healthier, low-carb recipe! This simple dish is surprisingly quick to whip up, and the whole family won't even miss the traditional rice noodles.
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Ingredients
- 1 large spaghetti squash
- ¼ cup oil olive or avocado, divided
- 6 green onions finely chopped, white and green parts divided
- 2 cloves garlic crushed
- 1 cup carrots shredded
- 4 eggs whisked
- 1 lb. chicken breasts thinly sliced
- 2 Tbsp. tapioca starch or flour
- ¼ tsp. black pepper
Pad Thai Sauce
- ⅓ cup soy sauce gluten-free, or Tamari
- 3 Tbsp. lime juice fresh
- ¼ cup brown sugar or coconut sugar
- 1-2 Tbsp. chili garlic paste or Sriracha sauce
- 1 Tbsp. rice vinegar or apple cider vinegar
Toppings
- cilantro finely chopped
- limes
- bean sprouts optional
- peanuts optional
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Instructions
- Roast the Squash: Preheat oven to 425°F. Cut spaghetti squash in half lengthwise, remove seeds, and drizzle a touch of oil on the insides of each half. Place spaghetti squash facedown on a large parchment paper or aluminum foil-lined baking sheet. Bake in preheated oven for 40-50 minutes or until fork tender.
- Cook the Veggies and Eggs: In a large skillet or wok add 2 tablespoons oil, the white parts of the green onions, crushed garlic, and carrots. Cook over medium heat for 2-3 minutes. Push the vegetables to the side of the pan and add the whisked eggs. Scramble eggs for 2-3 minutes over medium heat, or until cooked through. Mix the eggs in with the vegetables. Remove eggs and vegetables from the skillet and place onto a plate until ready to use later.
- Cook the Chicken: Toss chicken with the starch/flour and pepper in a large bowl. Add 2 tablespoons of oil to the same skillet and cook chicken over medium heat for 6-8 minutes, or until cooked through.
- Make the Sauce: While chicken is cooking, whisk together soy sauce, lime juice, sugar, chili garlic paste, and vinegar in a medium-sized bowl. Once chicken is done cooking add sauce to the skillet and cook for 2-3 minutes.
- Fill the Squash: When spaghetti squash is done cooking, shred the inside of the halves with a fork. Add equal amounts of the chicken, sauce, veggies, and eggs to each spaghetti squash half. You can also remove all of the spaghetti squash and add it to the skillet with the chicken, sauce, veggies and eggs to toss it together.
- Serve spaghetti squash pad Thai with bean sprouts, peanuts, limes and cilantro and enjoy!
Notes
- Prep-Ahead Instructions:
- You can easily roast the spaghetti squash a day or two in advance.
- Storage Directions:
- Keep leftover spaghetti squash pad Thai in an airtight container in the fridge for up to 4 to 5 days. You can freeze this dish, but keep as much air out as possible. Warm back up in a skillet over medium heat for the best results.
- Recipe Tips
- Can use gluten-free soy sauce or Tamari if not on a soy-free, Paleo, or Whole30 diet.
- Eliminate bean sprouts and peanuts if on a Paleo and Whole30 diet. Finely chopped almonds can replace the peanuts, if desired.
- Nutritional information is calculated with 2 medium spaghetti squash.
- Save time. If you're in a hurry, grab a bag of shredded carrots and a jar of pad Thai sauce at grocery stores.
- Plus it up. Add in even more vegetables! Green beans, red bell pepper, and cabbage would taste amazing here.
- Make it work. If you're not Paleo or soy-free, feel free to use gluten-free soy sauce or Tamari sauce.
- Top it off. Don't forget the toppings--bean sprouts, peanuts, lime, and cilantro round out the flavors of this dish.
- Add some spice. Increase the amount of hot sauce, or include some red pepper flakes.
Nutrition Information
Show Details
Calories
339kcal
(17%)
Carbohydrates
30g
(10%)
Protein
23g
(46%)
Fat
15g
(23%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
4g
Monounsaturated Fat
8g
Trans Fat
0.1g
Cholesterol
158mg
(53%)
Sodium
897mg
(37%)
Potassium
660mg
(19%)
Fiber
4g
(16%)
Sugar
15g
(30%)
Vitamin A
4068IU
(81%)
Vitamin C
11mg
(12%)
Calcium
87mg
(9%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 339 kcal
% Daily Value*
| Calories | 339kcal | 17% |
| Carbohydrates | 30g | 10% |
| Protein | 23g | 46% |
| Fat | 15g | 23% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 158mg | 53% |
| Sodium | 897mg | 37% |
| Potassium | 660mg | 14% |
| Fiber | 4g | 16% |
| Sugar | 15g | 30% |
| Vitamin A | 4068IU | 81% |
| Vitamin C | 11mg | 12% |
| Calcium | 87mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
60 reviews
Excellent
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