Spaghetti Squash Pad Thai ~ Crazy Good!

I am not even joking when I say this recipe is “Crazy Good”, it really is just that! I have been doing an anti inflammatory diet and keeping Carbs to a minimum lately. A few weeks ago I was talking with some friends about Spaghetti Squash, how to make it and an older recipe I had posted. For the next few days I became obsessed with wanting Pad Thai, I was craving it day and night. And then it hit me, why not make Pad Thai with Spaghetti Squash?!? Hello!!
I really was not sure how it would turn out, I have never tried to make my own Pad Thai. I figured that since I can run down the street and get some that is really fresh and delicious, there was not a reason to make it on my own. #Wrong
I did the research on about 15 different recipes. None of them really sounded like I thought Pad Thai should taste, so this is severely tweaked. I took the best of each recipe to make it as close to my favorite as possible and it ended up far exceeding my expectations.
Something I love about this recipe is you can make small adjustments to the ingredients to alter the flavor how you want. Like it sweeter? Add more sweetener and less chilies. Like it hotter? Add more chilies! Like the veggies, just double them up. It is really easy to tailor to your likes.
This could also be done without the peanuts and/or eggs, but I think they add to the restaurant flavor that I like. You could also use shrimp, pork or even tofu instead of chicken.
The squash is perfect to soak up all the flavors and it was even better the next day.

There were a lot of steps that went into making this, but all in all it was not hard.
Pad Thai3

Marinate the chicken Early- I did about six hours ahead of time, but it could have been done overnight. I wanted a lot of chicken so I got 3 lbs. Thighs were on sale so I got 1.5 lbs of those, and 1.5 lbs of breast. Both boneless and skinless. Cut them into strips and put them in the marinade.

Pad Thai Chicken Marinade
1 Tbsp Lime Juice
3 Tbsp White Wine Vinegar
1 Tbsp Fish Sauce
1 Tbsp Minced Garlic
2 Tbsp Crushed Red Peppers
1/2 Cup Sriracha
2 Tbsp Sugar (I used Stevia instead)
1 tsp Olive Oil (I used lemon flavor)
Handful of Chopped (fresh) Cilantro
Chicken Marinade

You can get the Spaghetti Squash ready ahead of time and set in the refrigerator.
Wash and slice in 1/2 long ways.
Dig out seed and strands without digging too deep into the “meat” of the squash.
Drizzle with olive oil (I used lemon flavor) and bake on a foil covered baking sheet rind side up. About 40 Minutes at 375 should work, if a larger size it may need a bot more time.
The inside of the squash will be tender when ready and as you scrape with a fork “noodle” like strands will form. Keep scraping until all the “noodles” are removed from the rind.
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Pad Thai
Prep Veggies

Wash about 3 cups of Bean Sprouts
Wash Green Onions, cut them to about 4 inches in length and then slice long ways into 2-3 strips.
Wash and slice (thin strips) Red Bell Pepper
Dice up three fresh garlic cloves
Wash about a hand full of Cilantro, pull apart

Prep Sauce
1 Tbsp White Wine Vinegar
2 Tbsp Fish Sauce
2 Tbsp Sriracha
1 Tbsp Soy Sauce
1 Tbsp Sugar (I used Stevia instead)

Mix & set aside

Putting Pad Thai Together
In a skillet cook chicken until done and set aside. In that same skillet at a Tbsp of butter and scramble up three eggs. Set aside.
In another skillet heat and add a tbsp of peanut oil. (Any oil you have works) Add Bean Sprouts (set aside a small amount for garnish), Green Onions, Garlic and Red Bell Pepper and cook on medium heat until bean sprouts are soft, stirring often.

Now you are ready to start putting it all together, add spaghetti squash noodles, chicken & egg, and then the veggies and stir all together in a large skillet, cover to warm and serve immediately.

Garnish with the cilantro, bean sprouts and a lime wedge. Add more Chili Pepper to taste!

If you give this a try let me know! What should be my next cooking adventure? I need some great ideas.

~Enjoy!!

Spaghetti Squash Pad Thai
An awesome Pad Thai Recipe with Spaghetti Squash instead of rice noodles.
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Ingredients
  1. Pad Thai Chicken Marinade -
  2. 1 Tbsp Lime Juice
  3. 3 Tbsp White Wine Vinegar
  4. 1 Tbsp Fish Sauce
  5. 1 Tbsp Minced Garlic
  6. 2 Tbsp Crushed Red Peppers
  7. 1/2 Cup Sriracha
  8. 2 Tbsp Sugar (I used Stevia)
  9. 1 tsp Olive Oil (I used lemon flavor)
  10. Handful of Chopped (fresh) Cilantro
  11. Spaghetti Squash
  12. Prep Veggies
  13. Wash about 3 cups of Bean Sprouts
  14. Wash Green Onions, cut them to about 4 inches in length and then slice long ways into 2-3 strips.
  15. Wash and slice (thin strips) Red Bell Pepper
  16. Dice up three fresh garlic cloves
  17. Wash about a hand full of Cilantro, pull apart
  18. Prep Sauce
  19. 1 Tbsp White Wine Vinegar
  20. 2 Tbsp Fish Sauce
  21. 2 Tbsp Sriracha
  22. 1 Tbsp Soy Sauce
  23. 1 Tbsp Sugar (I used Stevia)
Instructions
  1. Marinate Chicken 6+ Hours
  2. You can get the Spaghetti Squash ready ahead of time and set in the refrigerator.
  3. Wash and slice in 1/2 long ways.
  4. Dig out seed and strands without digging too deep into the “meat” of the squash.
  5. Drizzle with olive oil (I used lemon flavor) and bake on a foil covered baking sheet rind side up. About 40 Minutes at 375 should work, if a larger size it may need a bot more time.
  6. The inside of the squash will be tender when ready and as you scrape with a fork “noodle” like strands will form. Keep scraping until all the “noodles” are removed from the rind.
  7. Putting Pad Thai Together
  8. In a skillet cook chicken until done and set aside. In that same skillet at a Tbsp of butter and scramble up three eggs. Set aside.
  9. In another skillet heat and add a tbsp of peanut oil. (Any oil you have works) Add Bean Sprouts (set aside a small amount for garnish), Green Onions, Garlic and Red Bell Pepper and cook on medium heat until bean sprouts are soft, stirring often.
  10. Now you are ready to start putting it all together, add spaghetti squash noodles, chicken & egg, and then the veggies and stir all together in a large skillet, cover to warm and serve immediately.
  11. Garnish with the cilantro, bean sprouts and a lime wedge. Add more Chili Pepper to taste!
From Conference Calls To Meatballs http://www.conferencecallstomeatballs.com/

6 comments for “Spaghetti Squash Pad Thai ~ Crazy Good!

  1. steve
    May 30, 2014 at 9:24 am

    This recipe is dead on!

  2. gary flahiff
    May 25, 2014 at 7:12 pm

    Yumm! I’m totally making this soon.

    • May 25, 2014 at 7:14 pm

      Oh I am so happy to hear that! Let me know how it turns out!

  3. May 25, 2014 at 8:41 am

    Thanks for the recipe. I do like spaghetti squash… Linda

    • May 25, 2014 at 9:11 am

      You are welcome, I hope you get a chance to make it and enjoy!

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