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Wondrous Spaghetti Squash Pad Thai (Low-Carb Takeout Hack) 3

Spaghetti Squash Pad Thai (Low-Carb Takeout Hack)
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This recipe offers a low-carb alternative to traditional Pad Thai by substituting noodles with spaghetti squash. Enjoy the familiar takeout flavors while keeping your carb count down. See how easy it is to make this creative swap.

Ingredients

Scale
  • 1 medium spaghetti squash
  • 1 tablespoon avocado oil or coconut oil
  • 8 ounces shrimp or chicken, cut into bite-sized pieces
  • 2 cloves garlic, minced
  • 1/4 cup fish sauce
  • 2 tablespoons lime juice, fresh
  • 1 tablespoon tamari or soy sauce
  • 1 tablespoon brown sugar substitute (like erythritol or monk fruit)
  • 1 teaspoon sriracha or to taste
  • 1/4 cup chopped peanuts, for garnish
  • 2 tablespoons fresh cilantro, chopped, for garnish
  • 1/2 cup bean sprouts, for garnish

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Carefully cut the spaghetti squash in half lengthwise. Scoop out the seeds.
  3. Place the squash halves cut-side down on a baking sheet. Roast for 30 to 40 minutes, or until tender when pierced with a fork.
  4. Once cool enough to handle, use a fork to scrape out the flesh into strands, resembling noodles. Set aside.
  5. In a small bowl, whisk together the fish sauce, lime juice, tamari, sweetener, and sriracha to create the sauce.
  6. Heat the oil in a large skillet or wok over medium-high heat. Add the shrimp or chicken and cook until done, about 3-5 minutes.
  7. Add the minced garlic to the skillet and cook for 30 seconds until fragrant.
  8. Add the spaghetti squash strands to the skillet. Pour the prepared sauce over the squash and protein.
  9. Toss everything together quickly until the squash is coated and heated through, about 1-2 minutes. Do not overcook.
  10. Remove from heat. Divide the Pad Thai among serving plates.
  11. Garnish generously with chopped peanuts, fresh cilantro, and bean sprouts before serving.

Notes

  • You can use tofu instead of shrimp or chicken for a vegetarian option.
  • Adjust the sriracha amount to match your preferred spice level.
  • The spaghetti squash strands should be slightly firm (al dente) for the best texture in this dish.
  • For extra depth, you can add a tablespoon of peanut butter to the sauce mixture.

Nutrition

Find it online: https://spoonsprout.com/spaghetti-squash-pad-thai-low-carb-takeout-hack/