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Spaghetti Squash Pad Thai
Indulge in a guilt-free twist on the classic Pad Thai that brings together the vibrant flavors of Southeast Asia with a healthy spin! This Spaghetti Squash Pad Thai is a delightful mix of tender spaghetti squash strands, succulent shrimp, juicy chicken, and crisp vegetables, all tossed in a tangy, savory sauce. Perfect for a cozy weeknight dinner or impressing guests, this dish combines traditional Pad Thai elements with a nutritious base for a meal that's both satisfying and colorful. Did you know that Pad Thai was popularized in Thailand during World War II as part of a national campaign to promote Thai nationalism and boost the economy? Now, you can enjoy this iconic dish in a lighter form!
Ingredients
- Spaghetti squash
- 1 medium
- Peanut oil
- 2 tablespoons
- Shrimp, peeled and deveined
- 1/2 pound
- Chicken breast, thinly sliced
- 1/2 pound
- Eggs
- 2, beaten
- Garlic, minced
- 3 cloves
- Carrots, julienned
- 1 cup
- Bean sprouts
- 1 cup
- Green onions, chopped
- 1/2 cup
- Cilantro, chopped
- 1/4 cup
- Peanuts, crushed
- 1/4 cup
- Lime, cut into wedges
- 1
- Brown sugar
- 2 tablespoons
- Tamarind paste
- 1 tablespoon
- Fish sauce
- 2 tablespoons
- Soy sauce
- 2 tablespoons
- Crushed red pepper flakes
- 1 teaspoon
Instructions
- Preheat the oven to 400°F (200°C).
- Cut the spaghetti squash in half lengthwise and scoop out the seeds. Place the squash halves cut side down on a baking sheet.
- Roast in the preheated oven for 30-40 minutes, or until the flesh is tender and can be easily shredded with a fork.
- Remove the squash from the oven and let it cool slightly. Use a fork to scrape the flesh into spaghetti-like strands and set aside.
- In a small bowl, whisk together the soy sauce, fish sauce, tamarind paste, brown sugar, and crushed red pepper flakes to create the sauce. Set aside.
- Heat the peanut oil in a large skillet or wok over medium-high heat. Add the sliced chicken and shrimp, cooking until both are cooked through, about 5-7 minutes.
- Push the chicken and shrimp to one side of the skillet. Pour the beaten eggs into the other side and scramble until fully cooked.
- Add the minced garlic, chopped green onions, julienned carrots, and bean sprouts to the skillet. Cook for an additional 2-3 minutes until the vegetables are slightly softened.
- Toss the spaghetti squash strands into the skillet and pour the sauce over everything. Stir well to combine and cook for another 2-3 minutes until heated through.
- Remove from heat and garnish with crushed peanuts and chopped cilantro.
- Serve hot with lime wedges on the side for an extra burst of flavor.
Tips
- Feel free to customize the protein in this dish by using tofu for a vegetarian option or pork for a different flavor.
- Add more veggies like bell peppers or snap peas for additional crunch and nutrition.
- For a spicier kick, increase the amount of crushed red pepper flakes or add some Sriracha sauce.
Dietary Information
Servings: 4 Dish Type: Main Course Prep Time: 15 minutes Cook Time: 50 minutes Calories: 350 Fat: 20g Carbs: 25g Protein: 30g Sodium: 800mg Sugar: 5g
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