Here’s what you’ll need:
- 1 medium-sized spaghetti squash (about 3-4 pounds)
- 3 boneless skinless chicken breast very thinly sliced (tofu/beef/pork/shrimp optional)
- 3 tbsp olive oil
- Salt and pepper to taste
- 3 eggs
- 1 large sweet onion, thinly sliced
- 6 cloves garlic, finely minced
- 2 cups carrots, cut into tiny matchsticks
- 2 cups bean sprouts
- 2 bunches green onion, sliced
- 6-8 tablespoons Pad Thai sauce (see below)
- Chopped peanuts to taste (topping)
- 1 lime, cut into wedges
Here’s what you’ll need to make the Pad Thai sauce:
Pad Thai Sauce
- 2 tbsp light brown sugar
- 2 tbsp fish sauce
- 2 tbsp rice vinegar
- 1 lime, juiced (should yield about 1 tbsp)
- 2 tablespoons tamarind nectar (substitute 3-5 dashes worcestershire sauce)
- 1 clove garlic, minced
- Chilli Flakes to taste
- Prepare the Pad Thai Sauce. Combine brown sugar, fish sauce, rice vinegar, juice of 1 lime, tamarind nectar, minced garlic, and red pepper flakes (if using) in a small saucepan over medium low heat. Cook sauce, stirring occasionally, until brown sugar is completely dissolved (typically just when it begins to simmer). It should yield about 8 tablespoons of sauce.
- Meanwhile, preheat your oven to 400°F. Cut the spaghetti squash in half with a large, sharp knife. Remove seeds and stringy guts, and brush the cut sides of the squash with 1 tablespoon of oil. Season with Kosher salt and freshly ground black pepper. Place spaghetti squash, cut side down, on a baking sheet and roast until tender and easily pierced with a knife, about 45-60 minutes. (To test if your squash is done, scrape the flesh with a fork. If the strands come off easily, it’s done. Let the cooked spaghetti squash cool for about 5 minutes, then scrape all the flesh into a beautiful pile of spaghetti strands. Taste and season with some more Kosher salt and pepper if needed.)
- Heat 3 tablespoons of oil in a wok or large skillet over high/medium-high heat (I set my stove top dial to 8 out of 10). Once oil is nice and hot, add chicken (or tofu/beef/pork/shrimp if substituting) and cook, stirring frequently, for 3-4 minutes. Remove chicken and set aside.
- Add remaining 3 tablespoons of oil to the pan. Once hot, add onions and cook for 1 minute. Add garlic and cook for 1 minute, stirring constantly to avoid burning. Add carrots, bean sprouts, and scallions to pan and cook for 1 minute. Return the cooked chicken to the pan with 6 tablespoons of the Pad Thai sauce and stir.
- Move the mixture to one side of the pan, crack the three eggs and add them to the other side. Scramble the egg with a wooden spoon and cook until just set, about 30 seconds. Combine into the Pad Thai mixture.
- Add cooked spaghetti squash and gently toss everything together and cook for 1-2 minutes. Taste and if Pad Thai needs more flavor, stir in the other 2 tablespoons of sauce.
Serves approx. 4-5
Approx. macros per serving:
424 Cals | 22g Fat | 33g Carbs | 26g Protein
Recipe adapted from: