Spaghetti Squash Pad Thai (Easy + Low Carb!)

by FoodJanuary 26, 20210 Comments

 


Quick, easy, low carb, and totally slurp-worthy, This spaghetti squash pad Thai is all that!


Ingredients:


  • 1 small spaghetti squash
  • 2 tablespoon mild tasting oil (see notes below)
  • 2 garlic cloves minced
  • 1 cup scallions diced
  • 4 eggs
  • 1 pound chicken breast sliced into strips

For the sauce:

  • 3 tablespoons fresh lime juice
  • 2 tablespoon fish sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon sriracha
  • 1 tablespoon swerve or lakanto (see sweetener notes below) confectioners. can sub for sweetener of choice

Toppings:

  • fresh cilantro chopped
  • roasted peanuts roughly chopped
  • limes
  • green onions

Instructions:

  • Spaghetti Squash. Preheat oven to 400 F. Slice spaghetti squash (1 small in size) in half and brush each half with oil. Place cut side down on a rimmed baking sheet. Bake in preheated oven for 30-40 minutes -- you'll know your squash is done once the squash is fork-tender. Allow the squash to cool, then slice in half and remove the seeds with a spoon. Run a fork through the flesh of the spaghetti squash to form "noodles". Place spaghetti squash noodles on a paper towel-lined plate, and place paper towels on top. Set aside while we prep the rest:

  • Sauce. Mix ingredient for the sauce in a medium bowl and set aside.

  • Chicken. Heat oil (2 tablespoons) in a large pan over medium-high heat. Once shimmering, add the chicken (1 Pound). Give it a stir so the pieces don't stick together. Cook chicken until no longer pink in the center -- about 4-5 minutes on each side. If you have one, a fryer screen is suuuper helpful here! Place cooked chicken on a plate and set aside.

  • Aromatics + eggs. If there's no more oil left in the pan, add an additional tablespoon, and reduce the heat to medium. Add minced garlic (2 cloves) and diced scallions ( 1 cup), and saute until fragrant (about 2-3 minutes). Add eggs (4) and scramble, breaking them into small pieces as they cook.
  • Assemble. Add sauce, chicken, and spaghetti squash back to the pan, and stir to coat. Continue to cook until the dish is heated through. Scoop up a serving, cover with toppings, and twirl/slurp away!

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