Description
Enjoy a delicious, low-carb version of your favorite Thai takeout dish using spaghetti squash instead of traditional noodles. This Spaghetti Squash Pad Thai delivers all the classic flavors with fewer carbs, making it perfect for a satisfying weeknight dinner.
Ingredients
Scale
- 1 medium spaghetti squash
- 1 tablespoon olive oil or avocado oil
- 8 ounces shrimp, chicken, or tofu, cut into bite-sized pieces
- 2 cloves garlic, minced
- 1 cup bean sprouts
- 1/2 cup shredded carrots
- 2 green onions, sliced
- 1/4 cup chopped peanuts, for garnish
- 1 lime, cut into wedges, for serving
- For the Sauce:
- 3 tablespoons fish sauce
- 2 tablespoons low-sodium soy sauce or tamari
- 1 tablespoon brown sugar or preferred sweetener
- 1 tablespoon rice vinegar
- 1 teaspoon sriracha or chili garlic sauce (adjust to your spice preference)
- 1 teaspoon grated fresh ginger
Instructions
- Preheat your oven to 400°F (200°C).
- Cut the spaghetti squash in half lengthwise and scoop out the seeds. Place the halves cut-side down on a baking sheet.
- Roast for 30 to 40 minutes, or until tender when pierced with a fork.
- Let the squash cool slightly. Use a fork to scrape out the flesh, creating spaghetti-like strands. Set aside.
- While the squash roasts, prepare the sauce: Whisk together the fish sauce, soy sauce, sweetener, rice vinegar, sriracha, and ginger in a small bowl.
- Heat the oil in a large skillet or wok over medium-high heat. Add your protein (shrimp, chicken, or tofu) and cook until done. Remove from the skillet and set aside.
- Add the minced garlic to the same skillet and cook for about 30 seconds until fragrant.
- Add the bean sprouts and carrots to the skillet. Stir-fry for 2-3 minutes until slightly tender-crisp.
- Return the cooked protein to the skillet. Add the spaghetti squash strands and pour the prepared sauce over everything.
- Toss gently to coat the squash and vegetables evenly with the sauce. Cook for 2-3 minutes until heated through.
- Stir in the sliced green onions.
- Serve immediately, garnished with chopped peanuts and a wedge of lime.
Notes
- We use low-sodium soy sauce to keep the sodium content in check.
- Feel free to add other low-carb vegetables like bell peppers or mushrooms.
- If you prefer a less sweet sauce, reduce the sweetener amount.
- This recipe works wonderfully with pre-cooked rotisserie chicken if you need to save time.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Roasting and Stir-Frying
- Cuisine: Thai Inspired
Nutrition
- Serving Size: 1 serving
- Calories: About 300
- Sugar: Low
- Sodium: Moderate
- Fat: Low to Moderate
- Saturated Fat: Low
- Unsaturated Fat: Present
- Trans Fat: 0g
- Carbohydrates: Low
- Fiber: Good source
- Protein: High
- Cholesterol: Varies by protein choice