Spaghetti Squash Pad Thai
This macro-friendly Spaghetti Squash Pad Thai is a total game-changer. It’s packed with bold, savory Asian flavors and is great for a quick weeknight meal!
Servings: 5 servings
Calories: 339kcal
Ingredients
- 1 small spaghetti squash 500g of cooked strands*, or 3 cups
- 2 chicken breasts 525g, chopped into bite-sized pieces
- Salt, pepper, and garlic powder
- 1 bell pepper 140g, sliced thin
- 1/2 white onion 140g, sliced thin
- 4 green onions 40g, chopped
- 1 cup carrots 85g, shredded or cut into matchsticks
- 1 cup mung bean sprouts 85g
- 5-6 shisito peppers 45g, chopped (or sub extra bell peppers or jalapeños for a kick)
- 1 bunch of cilantro 30g, chopped (1 cup)
- 1 egg + 2 whites whisked
For the sauce:
- 3 Tbsp. soy sauce 45g
- 2 Tbsp. natural peanut butter 30g
- 2 Tbsp. rice vinegar 30g
- 2 Tbsp. ginger minced (or 8 frozen dorot cubes)
- 2 cloves garlic minced (2 frozen cubes)
- 1 Tbsp. honey 15g
- 1 tsp. sesame oil 5g
- 1 tsp. sriracha 5g
- 1/2 lime 15g, juiced
Instructions
- Cook your spaghetti squash using your favorite method. I love to roast mine, but for this I actually just poked it several times and microwaved it for about 8 minutes, rotating it a couple of times, and making sure it wasn’t going to burst! You want it to be a little tender to the touch. Then using hot pads, cut it in half, remove seeds, and pull and fluff the strands with a fork. Don’t overcook. We don’t want mush! Al dente is best!
- Mix all of the sauce ingredients to make your sauce. Set aside.
- Chop chicken breasts into bite-sized pieces, against the grain. Heat a large, heavy-bottomed skillet or cast iron pan over high heat with a spritz of avocado oil spray. Sprinkle chicken liberally with kosher salt, garlic powder, and some cracked pepper and add to the very hot pan in a single layer. Let them sit undisturbed for 2-3 minutes to get some color before flipping and cooking on the other side for another 2 minutes or until done. Remove from the pan and set aside.
- Give the hot pan another spritz of avocado oil, and add the white onion. Cook for 1-2 minutes until fragrant and tender. Then add bell pepper, green onions, carrots, bean sprouts, and shishito peppers (if using.) Add in your eggs and whites. Stir and cook veggies and eggs for 1-2 minutes, then mix in your spaghetti squash, and sauce. Finally, add the chicken back to the pan along with the cilantro and turn off the heat. Toss well and enjoy!
Notes
Add optional toasted almonds or peanuts on top! Extra herbs and sriracha is always good.
Nutrition
Serving size: 375g
Per serving: 339 cal, 23.4c, 8f, 37p, 5 fiber
Search MFP Lillie Eats and Tells Spaghetti Squash Pad Thai
Nutrition
Serving: 375g | Calories: 339kcal | Carbohydrates: 23.4g | Protein: 37g | Fat: 8g | Fiber: 5g