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Spaghetti Squash Pad Thai

Irresistible Spaghetti Squash Pad Thai: A Healthy Twist

Enjoy a healthy twist on a classic with this Spaghetti Squash Pad Thai that captures all the beloved flavors while being low-carb.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Thai
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 1 medium Spaghetti Squash Cook until al dente
  • 1 pound Chicken Breasts Cut into bite-sized pieces
For the Seasoning
  • 1 teaspoon Salt
  • 1 teaspoon Pepper
  • 1 teaspoon Garlic Powder
For the Veggies
  • 1 medium Bell Pepper Slice thin
  • 1 medium White Onion Slice thinly
  • 2 stalks Green Onions Chop
  • 1 cup Carrots Shredded or cut into matchsticks
  • 1 cup Mung Bean Sprouts Alternatives are fine
  • optional Shishito Peppers Can swap for bell peppers or jalapeños
For the Sauce
  • ¼ cup Soy Sauce Low-sodium preferred
  • 3 tablespoons Natural Peanut Butter Almond butter is a great alternative
  • 2 tablespoons Rice Vinegar
  • 1 tablespoon Minced Ginger
  • 2 cloves Minced Garlic
  • 1 tablespoon Honey Can substitute with agave syrup
  • 1 tablespoon Sesame Oil Optional
  • 1 teaspoon Sriracha Adjust according to spice preference
  • 1 tablespoon Lime Juice Adjust based on taste
For Eggs
  • 2 Eggs Whisk with egg whites for fluffiness

Equipment

  • Microwave
  • skillet
  • Medium bowl

Method
 

Step-by-Step Instructions
  1. Microwave the spaghetti squash for about 8 minutes until slightly tender. Cut in half and scoop out seeds, then fluff strands with a fork.
  2. In a medium bowl, whisk together the soy sauce, peanut butter, rice vinegar, ginger, garlic, honey, sesame oil, and Sriracha until smooth.
  3. Heat a large skillet over medium-high heat. Add oil and chicken, sautéing for 4-5 minutes until browned and cooked through. Remove chicken and set aside.
  4. In the same skillet, add oil if needed, sauté onion for 1-2 minutes until translucent, then add bell pepper, carrots, and mung bean sprouts. Stir-fry for 2-3 minutes.
  5. Create a space in the skillet and pour in whisked eggs, scramble gently until fully set, about 2-3 minutes.
  6. Return cooked chicken to the skillet along with fluffed spaghetti squash and sauce. Toss gently for 2-3 minutes until heated through.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 25gProtein: 30gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 150mgSodium: 800mgPotassium: 700mgFiber: 5gSugar: 6gVitamin A: 1000IUVitamin C: 60mgCalcium: 50mgIron: 2mg

Notes

Customize the protein and vegetables to your preference. Adjust spice levels as desired.

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