Spaghetti Squash Pad Thai (Paleo, Whole30, Low Carb)
After a couple of weeks I’m back with another Asian classic, this time visiting the kitchens of Thailand (at least in my mind).
Today I’ve decided to share my version of Pad Thai, because it’s one of the most popular Thai dishes, yet not many people make it at home. But it’s much easier than you think. And of course I tuned the recipe up a bit, so it’s as nutritious as possible. That’s why I’m using spaghetti squash instead of noodles. Because it’s delicious, healthy and super easy to cook with. If you can get your mitts on this special variety of squash, you should definitely give my Spaghetti Squash Pad Thai (Paleo, Whole30, Low Carb) a try. It’s packed with fresh amazing flavours and nutrients.
- Coconut oil for cooking
- 1 small spaghetti squash
- 400g chicken thighs (or breasts), cut in small chunks
- 2 eggs, beaten
- 3 tbsp cocomino fysh sauce (or 2 tbsp classic fish sauce)
- 2 tbsp coconut aminos
- 250g bean sprouts
- 1 red chilli, chopped
- 2 tbsp fresh lime juice
- 1 cup chopped spring onion
- 1 cup roasted cashews
- Fresh lime wedges
- Start with cooking the spaghetti squash. There are several ways available, including the microwave. However, I think the simplest is to bake it in the oven. Cut the squash in half and remove the seeds with a spoon. Drizzle the cut side with oil and place it on a lined baking tray (cut side down). Bake for ca 45 minutes on 180 °C (or until tender). Once the squash cools down, scoop out the strings using a fork.
- Place a wok pan over high heat and pour 2 tbsp coconut oil in. Once heated add the chicken and stir-fry it for 4 minutes.
- Then add the chilli, coconut aminos and fysh sauce and stir-fry for 2 more minutes, reducing the sauces.
- Add the spaghetti squash and mix everything together. Then slowly pour the beaten eggs in and stir-fry for 1 more minute.
- Add in the lime juice and bean sprouts and mix everything properly together.
- Serve with roasted cashews, coriander and wedge of lime.