Keto Spaghetti Squash Pad Thai Recipe
The best spaghetti squash pad Thai recipe ever! This low carb keto Pad Thai is super EASY to make, with loads of flavor and no sugar.
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- 1 large Spaghetti squash (4 lb)
- 4 tsp Avocado oil
- Sea salt
Pad Thai Sauce:
- 3 tbsp Coconut aminos
- 2 tbsp White wine vinegar (or rice vinegar if not grain-free)
- 2 tbsp Fish sauce
- 1 tsp Tamarind concentrate
- 1 tbsp Peanut butter (optional)
- 1/4 tsp Crushed red pepper
- 2 tbsp Avocado oil
- 4 cloves Garlic (minced)
- 12 oz Chicken breast (cut into 1 inch pieces)
- 3 large Eggs
- 1/2 cup Roasted peanuts
- 1/4 cup Green onions (chopped)
- 1 medium Lime (cut into wedges)
Cook spaghetti squash according to instructions here. You can use avocado oil instead of olive oil to reduce the number of different ingredients.
Whisk together the sauce ingredients. (If you're including the optional peanut butter, you'll need to blend it in a blender instead.) 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-high heat. Add the minced garlic and saute for about 30 to 60 seconds, until fragrant.
Add the chicken pieces. Cook for about 90 seconds on each side, until starting to brown and almost cooked through (but not fully).
Push everything to the side of the pan. Add the egg to the other side and scramble to cook, about 1 to 2 minutes, then mix with the chicken. Heat to make sure the chicken is cooked through.
Add the spaghetti squash and Pad Thai sauce to the pan. Mix everything to coat in sauce.
Remove from heat. If desired, add roasted peanuts, chopped green onions, and garnish with lime wedges.
Serving size: 1 cup
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