Spaghetti Squash Pad Thai

Name: Spaghetti Squash Pad Thai
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 5 servings
Ingredients: 1.25 lb boneless skinless chicken thighs, excess fat trimmed and sliced very thinly; 1 medium spaghetti squash; 1 tsp olive oil; 1 1/2 cups bean sprouts; 1 cup julienned carrots; 3 eggs, whisked; 1/2 medium onion; 4 cloves garlic; 1 tbsp avocado oil; 1/4 cup coconut sugar; 3 tbsp de SIAM Tamarind Stir-Fry Paste; 2 tbsp low sodium soy sauce; 1 1/2 tbsp Skippy Natural Creamy Peanut Butter; 1 tbsp fish sauce; 1/2 tsp crushed red pepper flakes; 1 lime, juiced; chopped peanuts; chopped green onions; cilantro

User Reviews

5.0

9 reviews

Excellent

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr 10 mins
Servings
5 servings
Calories
335 kcal
Course
Main Course
Cuisine
Asian, American

Spaghetti Squash Pad Thai

Iris Warren

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A versatile and tasty recipe that’s quick to prepare and easy to enjoy.

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Ingredients

Servings

1.25 lb boneless skinless chicken thighs, excess fat trimmed and sliced very thinly
1 medium spaghetti squash (500 grams flesh)
1 tsp olive oil
1 1/2 cups bean sprouts (128 grams)
1 cup julienned carrots (85 grams)
3 eggs, whisked
1/2 medium onion (55 grams)
4 cloves garlic (16 grams)
1 tbsp avocado oil

Sauce

1/4 cup coconut sugar (48 grams)
3 tbsp de SIAM Tamarind Stir-Fry Paste (45 grams)
2 tbsp low sodium soy sauce (1 oz)
1 1/2 tbsp Skippy Natural Creamy Peanut Butter (24 grams)
1 tbsp fish sauce
1/2 tsp crushed red pepper flakes
1 lime, juiced

Recommended Toppings (not included in nutrition info)

chopped peanuts
chopped green onions
cilantro

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Instructions

Pre-heat oven to 400 degrees. Cut spaghetti squash in half and scoop out seeds. Rub cut sides with 1 tsp olive oil and season with Flavor God seasoning. Bake for 35-40 minutes until flesh flakes away easily with a fork.
Heat half of the avocado oil in a large pan over medium high heat. Sauté garlic and onion until fragrant, then add chicken. Sauté until cooked through. Remove from pan and set aside.
Add remaining avocado oil to pan. Once hot, add carrots and saute for about 2 minutes. Push carrots to the side of the pan, then add eggs to the other side of the pan. Scramble/chop the eggs as they cook with a wooden spatula.
Once eggs are cooked through, add bean sprouts to the pan and mix with carrots and eggs. Return chicken to pan and add sauce. Stir to combine, then remove from heat and toss with spaghetti squash.
Top with green onions, chopped peanuts, and cilantro before serving, if desired.

Nutrition Information

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Serving 340g Calories 335kcal (17%) Carbohydrates 30g (10%) Protein 27g (54%) Fat 13g (20%) Cholesterol 187mg (62%) Sodium 860mg (36%) Potassium 534mg (15%) Fiber 3g (12%) Sugar 17g (34%)