Spaghetti Squash Drunken Noodles

Name: Spaghetti Squash Drunken Noodles
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 2 Large Servings
Ingredients: 4 Tbsp oyster sauce*; 3 Tbsp liquid aminos or coconut aminos; 2 tsp fish sauce; 2 Tbsp water; 1 Tbsp pure maple syrup or coconut sugar; 2 tsp red chili sauce; 2 tsp tapioca flour; 1 3 to 4-pound spaghetti squash, cooked; 1 Tbsp avocado oil; 1 pound boneless skinless chicken thighs; 4 cloves garlic; 1 small red bell pepper; 1 bunch green onion; ½ cup fresh basil

User Reviews

5.0

3 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings
2 Large Servings
Calories
732 kcal
Course
Main Course
Cuisine
American

Spaghetti Squash Drunken Noodles

Tyler Espinosa

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Healthy drunken noodles (also known as Pad Kee Mao) made with spaghetti squash instead of rice noodles. All the flavors of the classic Thai noodles, made lower carb, soy-free, and refined sugar-free!

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Ingredients

Servings

Drunken Noodles Sauce:

4 Tbsp oyster sauce*
3 Tbsp liquid aminos or coconut aminos
2 tsp fish sauce
2 Tbsp water
1 Tbsp pure maple syrup or coconut sugar
2 tsp red chili sauce such as sriracha
2 tsp tapioca flour

Spaghetti Squash Drunken Noodles:

1 3 to 4-pound spaghetti squash, cooked
1 Tbsp avocado oil
1 pound boneless skinless chicken thighs chopped
4 cloves garlic minced
1 small red bell pepper chopped
1 bunch green onion chopped
½ cup fresh basil chopped

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Instructions

Cook the spaghetti squash according to your preferred method. See my tutorial on How to Roast Spaghetti Squash or my Instant Pot Spaghetti Squash. You can do this part up to 5 days in advance if you like to make recipes in parts. Simply store the cooked squash in an airtight container in the refrigerator until you’re ready to use it.
Add the ingredients for the sauce to a small bowl or measuring cup and stir until well-combined.
Heat a large skillet (I use a 12-inch non-stick skillet) over high heat and add the chicken, bell pepper, and garlic. Cook, stirring every 2 to 3 minutes, until the chicken is golden-brown and cooked through.
Pour in the sauce and stir well.
Transfer the cooked spaghetti squash noodles to the skillet along with the chopped basil and green onions and stir well, continuing to heat over high heat. Once everything is combined, you’re done!
If, however, you like the noodles to be caramelized, continue cooking for another 8 to 10 minutes, or until the noodles begin sticking to the pan and begin turning golden-brown and crispy.

Notes

*If you don’t like the ingredients in oyster sauce, you can swap it for hoisin sauce. The flavor won’t be identical, but it will still taste amazing.
Use either regular fresh sweet basil or Thai basil for this recipe. Either one works marvelously!
Store any leftovers in an airtight container in the refrigerator for up to 5 days.