Spaghetti Squash Chicken Pad Thai
Spaghetti Squash Pad Thai brings all the sweet, savory take-out flavor you love, made with roasted spaghetti squash instead of rice noodles. It's gluten-free, low-carb, and easy to make Paleo or Whole30, and the whole family won't even miss the noodles.
Servings: 6 servings
Equipment
- Baking Sheet
- Large Non-Stick Skillet
Ingredients
- 1 large spaghetti squash
- ¼ cup oil olive or avocado, divided
- 6 green onions finely chopped, white and green parts divided
- 2 cloves garlic crushed
- 1 cup carrots shredded
- 4 large eggs whisked
- 1 lb. chicken breasts thinly sliced
- 2 Tbsp. tapioca starch or flour
- ¼ tsp. black pepper
Pad Thai Sauce
- ⅓ cup soy sauce or Tamari gluten-free, or Tamari
- 3 Tbsp. lime juice fresh
- ¼ cup packed brown sugar or coconut sugar
- 1-2 Tbsp. chili garlic paste or Sriracha sauce
- 1 Tbsp. rice vinegar or apple cider vinegar
Toppings
- Cilantro finely chopped
- Limes
- Bean sprouts optional
- Peanuts optional
Instructions
- Roast the Squash: Preheat oven to 425°F. Cut spaghetti squash in half lengthwise, remove seeds, and drizzle a touch of oil on the insides of each half. Place spaghetti squash facedown on a large parchment paper or aluminum foil-lined baking sheet. Bake in preheated oven for 40-50 minutes or until fork tender.1 large spaghetti squash, ¼ cup oil
- Cook the Veggies and Eggs: In a large skillet or wok add 2 tablespoons oil, the white parts of the green onions, crushed garlic, and carrots. Cook over medium heat for 2-3 minutes. Push the vegetables to the side of the pan and add the whisked eggs. Scramble eggs for 2-3 minutes over medium heat, or until cooked through. Mix the eggs in with the vegetables. Remove eggs and vegetables from the skillet and place onto a plate until ready to use later.6 green onions, 2 cloves garlic, 1 cup carrots, 4 large eggs
- Cook the Chicken: Toss chicken with the starch/flour and pepper in a large bowl. Add 2 tablespoons of oil to the same skillet and cook chicken over medium heat for 6-8 minutes, or until cooked through.1 lb. chicken breasts, 2 Tbsp. tapioca starch, ¼ tsp. black pepper
- Make the Sauce: While chicken is cooking, whisk together soy sauce, lime juice, sugar, chili garlic paste, and vinegar in a medium-sized bowl. Once chicken is done cooking add sauce to the skillet and cook for 2-3 minutes.⅓ cup soy sauce or Tamari, 3 Tbsp. lime juice, ¼ cup packed brown sugar, 1-2 Tbsp. chili garlic paste, 1 Tbsp. rice vinegar
- Fill the Squash: When spaghetti squash is done cooking, shred the inside of the halves with a fork. Add equal amounts of the chicken, sauce, veggies, and eggs to each spaghetti squash half. You can also remove all of the spaghetti squash and add it to the skillet with the chicken, sauce, veggies and eggs to toss it together.
- Serve spaghetti squash pad Thai with bean sprouts, peanuts, limes and cilantro and enjoy!Cilantro, Limes, Bean sprouts, Peanuts
Video
Notes
- Can use gluten-free soy sauce or Tamari if not on a soy-free, Paleo, or Whole30 diet.
- Eliminate bean sprouts and peanuts if on a Paleo and Whole30 diet. Finely chopped almonds can replace the peanuts, if desired.
- Nutritional information is calculated with 1 large spaghetti squash.
Nutrition
Calories: 339kcal | Carbohydrates: 30g | Protein: 23g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 158mg | Sodium: 897mg | Potassium: 660mg | Fiber: 4g | Sugar: 15g | Vitamin A: 4068IU | Vitamin C: 11mg | Calcium: 87mg | Iron: 2mg
