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Spaghetti Squash Pad Thai

Delicious Spaghetti Squash Pad Thai Your New Favorite Dish

This Spaghetti Squash Pad Thai offers all the rich flavors without the guilt, making it your new favorite healthy dish.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 1 medium Spaghetti Squash This veggie acts as a delightful, low-carb substitute for traditional noodles.
  • 2 cups Chicken Breasts Provides lean protein that keeps this dish hearty and satisfying.
For Seasoning
  • 1 teaspoon Salt Enhances all the flavors and balances the dish's richness.
  • 1 teaspoon Pepper Adds a mild heat to the overall flavor profile.
  • 1 teaspoon Garlic Powder Brings a savory depth that elevates the dish's taste.
For the Vegetables
  • 1 cup Bell Pepper Adds sweetness and vibrant color to your plate.
  • 1 medium White Onion Provides a flavorful base with a hint of sweetness when sautéed.
  • ½ cup Green Onions Offers a fresh, zesty element as a garnish.
  • 1 cup Carrots Packed with nutrients and adds crunch to each bite.
  • 1 cup Mung Bean Sprouts Brings freshness and a delightful texture that complements the other ingredients.
  • ½ cup Shishito Peppers Introduces a unique note of flavor and a gentle heat.
For the Sauce
  • ¼ cup Soy Sauce The umami-rich base that ties all the flavors together.
  • 2 tablespoons Natural Peanut Butter Adds creaminess and a hint of nuttiness typical of Pad Thai.
  • 2 tablespoons Rice Vinegar Balances the sauce with its tangy brightness.
  • 1 tablespoon Minced Ginger Infuses a warm, spicy zing to the dish.
  • 2 cloves Minced Garlic Intensifies the aromatic profile alongside garlic powder.
  • 1 tablespoon Honey Introduces sweetness that rounds out the savory elements.
  • 1 teaspoon Sesame Oil Enhances flavor with its nutty aroma.
  • 1-2 tablespoons Sriracha Adjust to your spice preference.
For the Finish
  • 2 large Eggs Adds richness and texture, tying the dish together.
  • ¼ cup Cilantro Brightens the dish right before serving.
  • 1 unit lime (juice) Adds zesty brightness.

Equipment

  • microwave
  • Skillet
  • Mixing Bowl
  • knife
  • fork

Method
 

Step‑by‑Step Instructions
  1. Preheat your microwave and poke holes in the spaghetti squash. Microwave on high for 8 minutes until tender, then cut in half and fluff strands with a fork.
  2. In a mixing bowl, whisk together the soy sauce, peanut butter, rice vinegar, ginger, garlic, honey, sesame oil, and sriracha until smooth.
  3. Heat a skillet over medium-high heat. Season chicken with salt, pepper, and garlic powder, and cook for 4-5 minutes until browned. Set aside.
  4. In the same skillet, sauté chopped onion for 1-2 minutes until translucent. Add bell pepper, carrots, mung bean sprouts, and shishito peppers; stir-fry for 2-3 minutes.
  5. Push veggies to the side of the skillet. Pour in whisked eggs and cook undisturbed, then scramble into the vegetables for 2-3 minutes.
  6. Add fluffed spaghetti squash and cooked chicken back to the skillet. Pour the sauce over and toss to coat, cooking for an additional 2-3 minutes.
  7. Garnish with cilantro and lime juice before serving.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 28gProtein: 25gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 150mgSodium: 600mgPotassium: 800mgFiber: 5gSugar: 6gVitamin A: 2000IUVitamin C: 70mgCalcium: 50mgIron: 2mg

Notes

For best results, ensure to microwave the spaghetti squash until just tender, and feel free to adjust the sauce's sweetness and spice to preference.

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