Spaghetti Squash Pad Thai Recipe
A healthier take on classic Pad Thai using roasted spaghetti squash instead of rice noodles, combined with chicken, eggs, bean sprouts, and a savory-sweet peanut sauce.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: Serves 4
- Category: Dinner
- Method: Roasting and Stovetop
- Cuisine: Thai
- Diet: Low Fat
Ingredients
Scale
Main Ingredients
- 1 spaghetti squash
- 2 boneless skinless chicken breasts, sliced into small strips
- 3 tbsp low sodium soy sauce
- 2 cloves garlic, minced
- 3 green onions, chopped
- 1–2 eggs
- 1 ½ cups bean sprouts
Sauce
- 1/4 cup packed dark-brown sugar
- 1/4 cup low sodium soy sauce
- 2 tbsp rice vinegar
- 1 tbsp natural peanut butter
- 1 tbsp fish sauce
- ½ lime, juiced
- 1 tsp red pepper flakes (optional)
Garnish
- ½ cup unsalted peanuts, roughly chopped
- 1/4 cup cilantro, chopped
- ½ lime, wedged
Instructions
- Roast the Spaghetti Squash: Preheat your oven to 400°F. Slice the spaghetti squash lengthwise and carefully scoop out the seeds. Place each half cut side down on a baking sheet and roast for about 40 minutes. Once done, use a fork to shred the flesh into noodle-like strands.
- Prepare the Sauce: In a medium bowl, whisk together dark brown sugar, soy sauce, rice vinegar, peanut butter, fish sauce, lime juice, and red pepper flakes if using. Set this flavorful sauce aside.
- Marinate and Cook the Chicken: Toss the chicken strips with 3 tablespoons of low sodium soy sauce. Heat a splash of vegetable oil in a large wok or skillet over medium-high heat. Add the chicken and cook until no longer pink inside, roughly 5 minutes. Remove from wok and set aside.
- Cook the Eggs: In the same wok, crack in the eggs and scramble until fully cooked. Remove and set aside with the chicken.
- Combine Ingredients: Pour the prepared sauce into the wok and bring to a gentle simmer for about 1 minute. Add the spaghetti squash noodles and chopped green onions. Stir gently so the noodles absorb most of the sauce.
- Finish the Pad Thai: Return the cooked chicken and scrambled eggs back into the wok. Add the bean sprouts and toss everything together well to combine all the flavors.
- Garnish and Serve: Transfer the Pad Thai to a serving dish. Top with chopped peanuts, fresh cilantro, and lime wedges. Serve immediately for best texture.
Notes
- Do not overcook the spaghetti squash noodles after roasting to avoid them becoming watery and mushy.
- For a spicier version, increase red pepper flakes or add fresh chili slices.
- You can substitute chicken with tofu or shrimp for variation.
- If you prefer, use peanut oil instead of vegetable oil for more authentic flavor.
- Make sure to use low sodium soy sauce to keep the sodium content moderate.
Keywords: spaghetti squash pad thai, healthy pad thai, low carb pad thai, Thai chicken recipe, roasted spaghetti squash, gluten free pad thai alternative
Find it online: https://cheflenacooks.com/spaghetti-squash-pad-thai-recipe/
