Description
Make keto Thai food easy with this spaghetti squash Pad Thai! It’s simple to make, with a flavorful sauce, juicy chicken, and tender noodles.
Ingredients
Scale
- 1 medium Spaghetti squash (4–6 lb)
- 2 tsp Avocado oil
- 1/4 tsp Sea salt
- 3 tbsp Coconut aminos
- 2 tbsp White wine vinegar
- 2 tbsp Fish sauce
- 1 tsp Tamarind concentrate
- 1 tbsp Unsweetened peanut butter (optional)
- 1/4 tsp Crushed red pepper flakes
- 2 tbsp Avocado oil
- 4 cloves Garlic (minced)
- 12 oz Boneless skinless chicken breast (cut into 1 inch pieces)
- 3 large Eggs
- 1/2 cup Roasted peanuts (halved or chopped)
- 1/4 cup Green onions (chopped)
- 1 medium Lime (cut into wedges)
Instructions
- Cook Squash: Roast the spaghetti squash according to package or preferred instructions; use avocado oil for roasting.
- Prepare Sauce: Whisk together coconut aminos, white wine vinegar, fish sauce, tamarind concentrate, optional peanut butter, and red pepper flakes until smooth.
- Prep Noodles: Once the squash is cooked, use a fork to release the strands, cover to keep warm, and set aside.
- Sauté Garlic: Heat 2 tablespoons of avocado oil in a large wok over medium heat until shimmering, then sauté minced garlic for 30 to 60 seconds.
- Brown Chicken: Increase heat to medium-high, add chicken pieces, and cook for about 90 seconds per side until golden brown and cooked through.
- Cook Eggs: Push chicken to the side of the pan, add eggs to the open side, scramble for 1 to 2 minutes, then mix with the chicken.
- Combine: Add the spaghetti squash noodles and the prepared sauce to the pan, mixing well to coat everything.
- Garnish: Remove from heat and top with roasted peanuts, chopped green onions, and lime wedges.
Notes
If using peanut butter and the sauce is too thick, use a blender to ensure it is completely smooth. For a grain-free option, use white wine vinegar as listed.
- Prep Time: 10 minutes
- Cook Time: 32 minutes
- Category: Main Course
- Method: Stir-fry
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup
- Calories: 220 kcal
- Sugar: 6.7 g
- Sodium: 610 mg
- Fat: 10.9 g
- Saturated Fat: 3.1 g
- Unsaturated Fat: 7.8 g
- Trans Fat: 0 g
- Carbohydrates: 14.5 g
- Fiber: 2.6 g
- Protein: 16.7 g
- Cholesterol: 120 mg
Keywords: keto, pad thai, spaghetti squash, low carb, thai cuisine, gluten-free