Spaghetti Squash Pad Thai
We’re getting creative in the kitchen this week! For a low-carb weeknight dinner, make Spaghetti Squash Pad Thai, complete with a delicious homemade sauce.
Ingredients
Pad Thai Sauce
- 2 Tbsp. lime juice
- 2 cloves garlic, minced
- 2 Tbsp. ketchup
- 1 Tbsp. chili paste
- 1 tsp. soy sauce
- 2 Tbsp. peanut butter
- 2 Tbsp. fish sauce
- 1 Tbsp. rice wine vinegar
- 1 tsp. sugar
Spaghetti Squash
- 1 spaghetti squash
- 1 Tbsp. olive oil
- 1 onion, diced
- 1 cup chopped rotisserie chicken
- 4 eggs
- 3 green onions, sliced into 1-inch pieces
- 1/3 cup chopped peanuts
- 1 cup bean sprouts
Instructions
- In a small bowl, whisk together lime juice, garlic, ketchup, chili paste, soy sauce, peanut butter, fish sauce, rice wine vinegar and sugar. Set aside.
- Poke holes in squash and microwave for 10 to 12 minutes, until soft. Carefully cut in half, remove seeds and shred with a fork.
- In a large pan over medium heat, add olive oil and onion. Cook until onions are caramelized. Add chicken and stir. Make a well in chicken mixture, add eggs and scramble. Add spaghetti squash, Pad Thai sauce and green onions. Toss to coat evenly. Top with peanuts and bean sprouts and serve.
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