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Spaghetti Squash Pad Thai

Delicious Spaghetti Squash Pad Thai – Guilt-Free Goodness

This Spaghetti Squash Pad Thai offers a guilt-free alternative to traditional takeout with vibrant flavors and nutritious ingredients.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Thai
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 1 medium Spaghetti Squash Cook until al dente for the best texture.
  • 2 cups Chicken Breasts Chop into bite-sized pieces for even cooking.
For Seasoning
  • 1 teaspoon Salt
  • 1 teaspoon Pepper
  • 1 teaspoon Garlic Powder
For the Veggies
  • 1 cup Bell Pepper Slice thin for even cooking.
  • 1 medium White Onion Sliced thin to cook quickly.
  • 1/2 cup Green Onions Chop before using.
  • 1 cup Carrots Shredded or in matchsticks.
  • 1 cup Mung Bean Sprouts Can be substituted with other sprouts.
  • 1/2 cup Shishito Peppers Optional; can swap for bell peppers or jalapeños.
  • 1/4 cup Cilantro Chop before adding.
For the Sauce
  • 2 large Egg Whisk together with egg whites.
  • 1/4 cup Soy Sauce Opt for low-sodium.
  • 2 tablespoons Natural Peanut Butter Substitute with almond butter if desired.
  • 2 tablespoons Rice Vinegar
  • 1 tablespoon Minced Ginger
  • 2 cloves Minced Garlic
  • 1 tablespoon Honey Agave syrup can be used instead.
  • 1 teaspoon Sesame Oil Optional.
  • 1-2 tablespoons Sriracha Adjust to desired heat.
  • 1 lime Lime Juice Adjust to personal preference.

Equipment

  • Microwave
  • non-stick skillet
  • Medium Bowl
  • Whisk

Method
 

Cooking Steps
  1. Preheat the microwave. Poke holes in spaghetti squash and microwave for about 8 minutes until slightly tender. Cut in half and fluff strands.
  2. In a medium bowl, combine soy sauce, peanut butter, rice vinegar, ginger, garlic, honey, sesame oil, and sriracha. Whisk until smooth.
  3. Heat a large skillet over medium-high heat. Season chicken with salt, pepper, and garlic powder. Cook for 4-5 minutes until browned.
  4. Add more oil to the skillet if needed. Sauté onions for 1-2 minutes until translucent. Add bell peppers, carrots, sprouts, and shishito peppers. Stir-fry for 2-3 minutes.
  5. Create a space in the skillet and pour in whisked eggs and egg whites. Scramble into the vegetables until fully cooked, about 2-3 minutes.
  6. Add fluffed spaghetti squash, cooked chicken, and prepared sauce to the skillet. Toss to combine and cook for an additional 2-3 minutes until heated through.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 28gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 150mgSodium: 600mgPotassium: 600mgFiber: 5gSugar: 8gVitamin A: 1800IUVitamin C: 50mgCalcium: 40mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3-4 days. Freeze portions for longer storage, up to 2 months.

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