Spaghetti Squash Pad Thai
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.
Nutrition Facts
Ingredients
Instructions
Cook spaghetti squash according to instructions here. You can use avocado oil instead of olive oil to reduce the number of different ingredients.
Meanwhile, whisk together all the keto Pad Thai sauce ingredients. (If you're including the optional peanut butter and yours is thick, and if you have trouble getting it smooth enough, you can give it a quick blend in a blender until smooth.) Set aside.
When the spaghetti squash is done cooking, use a fork to release the strands. Cover to keep warm and set aside.
Heat 2 tablespoons avocado oil in a large wok over medium heat, until shimmering. Add the minced garlic and saute for about 30 to 60 seconds, until fragrant.
Increase heat to medium high and immediately add the chicken pieces. Cook for about 90 seconds on each side, until golden brown and just cooked through.
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Maya’s
Serving size: 1 cup
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Reviews from the Original Source
Awesome recipe. We didn't have spaghetti squash so we used butternut squash instead.
Gave me an idea to make my Mom's turkey casserole in a Keto version.
I made this and loved it! I subbed soy sauce for the aminos and Worcestershire for the tamarind bc it's what I had on hand. I calculated the macros in carb manager, and the net carbs came out way lower than what's listed here, too, just 2.7g net carbs per 8.5 oz serving! I had two servings and still stayed way under my 17g net carbs limit. 10/10 gonna make this a staple in my house
Wanted to love this recipe.. it sounded so good. Was disappointed in the flavor.. very bland. If I make it again I would double the sauce, garlic, red pepper flakes.. and the chicken definitely needs seasoning
Oh Yes! I love the authentic taste of this Thai spaghetti. I'll do this again!
I love this Asian dish! It is flavorful and it is my family's new favorite. Highly recommended!
Such a great idea! We loved this spaghetti squash pad thai. Thanks for sharing the recipe!
This was awesome! Added a sautéed, thinly sliced bell pepper. Ground up the peanuts in the food processor to get them super fine for the topping. Next time I’ll add a little more red pepper flakes — my husband can’t handle any spice and even he thought it was mild! But still overall so delicious. Almost as good as my fave Thai restaurant!
Wonderful recipe but you're leaving out my favorite part of Pad Thai! The cilantro! Other than that, great recipe! Thank you!
I made this recipe and it tasted awesome even without the one teaspoon of t. I could not find it at the grocery stores I went too! I also didn’t put in the chicken, I just had the egg! I did one portion as I am the only one eating it at this time. I baked 1/4 of the spaghetti squash. Then made the whole sauce except for the t ingredient. Cut back on the oil and garlic for one serving! It was so Awesome! Thank you!
Very delicious, need to work my wok skills a little more! But this will teach a beginner wok chef how to stack the ingredients.
Absolutely loved this recipe and looking forward to leftovers this week for lunch. My family loves Asian noodle dishes and have been craving since trying to lower our carbs. Will definitely add this to our preferred list of options! I did chicken thighs and may try shrimp next time.
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