Spaghetti Squash Pad Thai

Ingredients

  • 1 Large spaghetti squash halved and seeded
  • 1/4 Cup peanut oIl
  • 1 Tablespoon thai fish sauce
  • 2 Teaspoons reduced-Sodium, gluten-free tamari sauce
  • 1/2 Teaspoon red pepper flakes
  • 1 Large egg beaten
  • 2 Cloves garlic minced
  • 4 Ounces boneless, skinless chicken breasts roughly chopped
  • 1 Pinch seasalt
  • 4 Ounces raw shrimp peeled, deveined, and roughly chopped
  • 2 Large carrots peeled and shredded
  • 2 Cups mung bean sprouts
  • 6 scallions finely chopped
  • 1 lime halved
  • 1/4 Cup roasted peanuts chopped, for garnish

Method

Step 1

Preheat the oven to 400°F

Step 2

Brush the cut sides of the squash with 1 tablespoon of the peanut oil. Place the squash, cut sides down, on a baking sheet and roast for 30–40 minutes. The squash is cooked when a knife easily pierces through the skin and flesh. Let cool, use a fork to shred the flesh into spaghetti-like strands, and set aside.

Step 3

In a small bowl stir together the fish sauce, tamari, and red pepper flakes. Set aside.

Step 4

Heat 1 tablespoon of the oil in a large wok or large cast-iron pan over medium-high heat. Add the egg and cook until scrambled, 30–60 seconds, breaking it up. Transfer to a plate and reserve

Step 5

Pour another tablespoon of the oil into the wok and stir-fry the garlic until aromatic. Season the chicken with a little salt and add it to the pan. Stir-fry the chicken until golden brown, about 4 minutes. Push the chicken to the side and add the shrimp in the center of the pan. Stir frequently until the shrimp are pink and firm, about 3 minutes

Step 6

Toss in the carrots and stir-fry them for 1 minute. Transfer the contents of the pan to a platter.

Step 7

Add the remaining 1 tablespoon oil to the wok, spread the squash strands out in the pan, and cook for 1 minute without stirring. Flip the pile of strands over and brown them for 2 minutes on the other side.

Nutritional Information

Nutritional analysis per serving (1 and 1/3 cups): Calories 263, Fat 15 g, saturated Fat 2 g, Cholesterol 131 mg, Fiber 1 g, Protein 21 g, carbohydrate 14 g, Sodium 611 mg

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