Spaghetti Squash Pad Thai
User Reviews
4.8
Spaghetti Squash Pad Thai
Description
Spaghetti Squash Pad Thai replaces rice noodles with roasted spaghetti squash, providing a lighter texture without compromising on flavor. Key ingredients include chicken breast pieces seasoned and seared until golden, combined with sautéed onions, bell peppers, carrots, and ginger. The chili almond sauce integrates almond butter and sambal oelek, bringing a balanced combination of creaminess, heat, and acidity from fresh lime juice and tamari. This mixture is gently tossed with the cooked spaghetti squash to meld flavors.
The sautéing method ensures the vegetables retain some bite, complementing the tender chicken and soft strands of squash. Mixing the sauce in the skillet with the chicken and vegetables builds cohesive flavor throughout the dish. You can garnish with green onions and cilantro to add brightness. The optional chopped salted almonds add texture contrast when sprinkled on top.
This recipe offers a practical way to enjoy Pad Thai flavors with a vegetable base and protein in a one-pan style dish. The sauce is blended smooth for easy coating, making it suitable for a wholesome meal that's different from traditional noodle preparations.
Ingredients
- 1 spaghetti squash approx. 5 cups after roasting, large
- 1 Tablespoon olive oil + 2 teaspoons; or avocado oil
- 1 lb chicken breast boneless, skinless
- salt
- black pepper
- ½ teaspoon ginger chopped
- 1 onion chopped; 1/2 cup
- 1 red bell pepper sliced
- 1 cup carrot matchstick cut
- green onions fresh cilantro and lime wedges, for garnish
- 2 Tablespoons almonds optional, chopped, salted
Chili Almond Sauce
- ½ cup almond butter no sugar added, natural
- 2 Tablespoons lime juice fresh
- 1 Tablespoon low sodium tamari or coconut aminos
- 1 inch fresh ginger peeled, knob
- 2 cloves garlic
- 2 teaspoons maple syrup
- 1 teaspoon sambal oelek or crushed red pepper
- ¼ cup water
Instructions
- Cook your spaghetti squash. I like using the ring method outlined in the linked post.
- While squash is roasting, make the chili almond sauce by adding all ingredients into a blender or food processor. Process until smooth and set aside.
- Chop raw chicken breasts into 1-inch chunks. Heat a large skillet over medium heat with 1 Tablespoon oil. Add chicken to the skillet and liberally season with sea salt and pepper. Cook, stirring often until all sides are golden and chicken is cooked through and no longer pink. Transfer to a plate and set aside.
- Add remaining 2 teaspoons of oil to the same skillet and sauté together ginger, onion, bell pepper and carrots. Cook until the veggies are starting to soften, about 5-6 minutes.
- Add chicken back to the skillet with the veggies. Then add the chili almond sauce and mix everything together thoroughly.
- Add spaghetti squash to the skillet and mix again. If your skillet isn’t large enough, you can put everything in a large bowl to mix instead.
- Serve the spaghetti squash pad Thai immediately with green onions, fresh cilantro and lime wedges for garnish. Top with chopped almonds.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 456 kcal
% Daily Value*
| Serving | 1/4 of recipe | |
| Calories | 456kcal | 23% |
| Carbohydrates | 27g | 9% |
| Protein | 35g | 70% |
| Fat | 24g | 37% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 6g | 35% |
| Cholesterol | 36mg | 12% |
| Sodium | 607mg | 25% |
| Fiber | 8g | 32% |
| Sugar | 6g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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