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Low-Carb Spaghetti-Squash Pad Thai

Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4
Course: Main Course
Cuisine: Thai-Inspired
Ingredients Method

Ingredients
  

Pad Thai
  • 1 medium spaghetti squash about 3 lb (1,360 g)
  • 12 oz boneless skinless chicken breast (340 g), thinly sliced
  • 2 large eggs 100 g without shells, beaten
  • 2 Tbsp avocado oil 28 g, divided
  • 3 garlic cloves 9 g, minced
  • 1 cup red bell pepper 120 g, thinly sliced
  • 2 cups bean sprouts 200 g
  • 4 green onions 60 g, sliced
  • 1/4 cup roasted unsalted peanuts 35 g, chopped
  • 1 lime 70 g, cut into wedges
Sauce
  • 2 Tbsp fish sauce 30 g
  • 1 1/2 Tbsp tamarind paste 24 g
  • 1 Tbsp low-sodium tamari or soy sauce 15 g
  • 2 Tbsp fresh lime juice 30 g
  • 1 1/2 Tbsp granulated allulose or monk-fruit sweetener 18 g
  • 1/4 tsp red pepper flakes 0.5 g

Method
 

  1. Preheat oven to 400°F. Halve and seed the spaghetti squash, lightly oil the cut surfaces, and roast cut-side down for 35–40 minutes. Scrape into strands and blot away excess moisture.
  2. Whisk fish sauce, tamarind paste, tamari, lime juice, sweetener, and red pepper flakes together.
  3. Heat oil in a large skillet over medium-high heat. Cook chicken for 4–5 minutes, until it reaches 165°F; remove. Scramble eggs, then cook garlic, green onion whites, and bell pepper for 2 minutes.
  4. Return chicken to the skillet. Add squash and sauce and toss for 2–3 minutes. Fold in bean sprouts and half the peanuts for 30–60 seconds. Serve with remaining peanuts, green onions, and lime.