Last year we made a New Year’s Resolution to eat higher protein / lower carb foods (not a no carb diet, just reduced). Guess what, it works for us. Realistically, it’s something we can continue well past our New Year’s resolutions. Now, a year later, feeling more healthy and fit, we have a go-to favorite recipe. We’ve made this Spaghetti Squash Pad Thai Recipe so so many times. After trying a couple recipes found online, and making several changes (tweaking them), it’s now turned into our own unique version and we think it’s a winner!
Because we aren’t “food bloggers” we like share the recipes our families like best. We like our recipes to be easy to make and super flexible, so we can tweak the ingredients without worrying we are going to ruin the dish.
Ingredients Needed:
- 8 oz sliced Chicken (Optional), Poached or Sauté
- 1 Spaghetti Squashed Cooked (approx 4 cups)
- 1/2 cup Shredded Carrots
- 1/4 cup Green Onions, sliced
- 1 tbsp Minced Garlic
- 1 tbsp Minced Ginger
- 1 tbsp Coconut Oil
- 3 Eggs
- 1 Egg White
- 1/2 cup chopped peanuts
- Bean Sprouts (optional)
Sauce Ingredients:
- 2 tbsp Peanut Butter
- 2 tbsp Soy Sauce
- 1 tbsp White Vinegar
- 1 tbsp Stevia
- 1 tbsp Lime Juice
- 1 tbsp Chili Paste
- Prepare the chicken and spaghetti squash first. We like to poach the chicken (lightly boiled) but stir fry is good too. (Go easier and buy pre-made if you like!)
- Bake the spaghetti squash. First, slice a small to medium size spaghetti squash in half (carefully!!, they are hard); Clean out all the seeds; Place both halves (inside facing up) onto cookie sheet lined with parchment paper (or tin foil); Season both sides with salt, pepper and olive oil. Bake at 425˚ till soft and becomes stringy when pulled with a fork.
Mix Sauce ingredients and set aside till needed.
Heat coconut oil in a large frying pan and sauté onions, garlic and ginger approx 2 minutes. Add 3 eggs and 1 egg white, shredded carrots. Sauté or approx 2 minutes. Reduce to a low heat and add sliced chicken, shredded spaghetti squash and peanuts. Add in sauce mixture and stir till spread throughout. Add bean sprouts.
Serve & Enjoy!
Amazing how high carb and fattening real Noodle Pad Thai dishes are. Subbing out the noodles for a vegetable like spaghetti squash makes the dish more filling and satisfying.
This recipe is a combination of a few recipes plus a lot of tweaking per our own preferences. Feel free to tweak per yours! Want more peanut butter in your sauce? Add more bean sprouts? Or how about a little more kick (spicy) so add a bit more chili paste. Try some shrimp or go vegetarian, by switching out the chicken for tofu. This is so versatile you can really make it different over and over again.
Looking for a low carb version of a cracker? Try our Low Carb Cheese Crisps. They are simply delicious.
*We are NOT nutritionists, dietitians, doctors, health experts in any way. We are not saying you will lose weight from this recipe. Please see your doctor for any and all health and nutrition guidelines.
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