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 Apple cider vinegar
- 2 tbsp Fish sauce
- 1 tsp Tamarind concentrate
- 1 tbsp Peanut butter (optional; unsweetened)
- 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
- Step: Cook spaghetti squash according to your preferred method until tender. Use a fork to release the strands, cover to keep warm, and set aside.
- Step: In a small bowl, whisk together the coconut aminos, apple cider vinegar, fish sauce, tamarind concentrate, peanut butter (if using), and crushed red pepper flakes until smooth. Set aside.
- Step: Heat 2 tablespoons of avocado oil in a large wok over medium heat until shimmering. Add the minced garlic and saute for 30 to 60 seconds until fragrant.
- Step: Increase heat to medium-high and add the chicken pieces. Cook for about 90 seconds on each side, until golden brown and cooked through.
- Step: Move the chicken to one side of the wok. Add the eggs to the empty side and scramble until set, about 1 to 2 minutes, then mix with the chicken.
- Step: Add the prepared spaghetti squash noodles and the sauce to the pan. Toss well to coat everything evenly.
- Step: Remove from heat and serve topped with roasted peanuts, green onions, and lime wedges.
Notes
Serving size is 1 cup. Ensure the tamarind concentrate does not have added sugars. If you need a completely nut-free version, omit the peanut butter and roasted peanuts.
- Prep Time: PT10M
- Cook Time: PT32M
- Category: Main Course
- Method: Stir Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 220 kcal
- Sugar: 6.7 g
- Sodium: 750 mg
- Fat: 10.9 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 14.5 g
- Fiber: 2.6 g
- Protein: 16.7 g
- Cholesterol: 115 mg
Keywords: keto, low carb, spaghetti squash, pad thai, healthy dinner, asian-inspired, chicken