Main Dishesclosetcooking
Spaghetti Squash Shrimp Pad Thai
Shrimp Pad Thai served on spaghetti squash ‘noodles’ instead or rice noodles.
👥 4 Servings⏱️ Prep & Cook: 1h⏳ Prep: 5 min🔥 Cook: 55 min👤 kevin📖 closetcooking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- colander
- oven
- pan
📝 Preparation Steps
1
Brush the inside of the spaghetti squash with oil and roast, skin side up, in a preheated 400F/200C oven until tender, about ⏱️ 45 minutes, before scooping the flesh out with a fork and leaving it in a colander to drain.
medium spaghetti squash (~4lb), cut in half, and seeds removed1oil1 tablespoon
2
Meanwhile, heat the tamarind, fish sauce, sugar, chili sauce and peanut butter until smooth and then prepare the remaining ingredients.
peanut butter (optional)2 tablespoons
3
Heat oil in a pan, add the shrimp, cook until just opaque, about ⏱️ 2-3 minutes, and set aside.
oil1 tablespoonshrimp, peeled and deveined8 ounces
4
Add the shallots saute for a minute, add the garlic and saute until fragrant, about a minute.
garlic, chopped3 cloves
5
Add the bean sprouts and carrots and cook for a minute.
bean sprouts2 cupscarrot, julienned1 cup
6
Spread everything to the outside of the pan, add the eggs, let them set a bit and then cook it scrambled style, mixing it into the vegetables.
eggs, lightly beaten2
7
Add the spaghetti squash, the shrimp, the sauce, green onions, peanuts and cilantro and gently mix everything up until the sauce is evenly mixed in and remove from heat.
medium spaghetti squash (~4lb), cut in half, and seeds removed1shrimp, peeled and deveined8 ounces
Nutrition Facts
calories
Calories 375
fat Content
Fat 19g
fiber Content
Fiber 2.5g
sugar Content
Sugars 10g
sodium Content
Sodium 1401mg
protein Content
Protein 26g
trans Fat Content
Trans 0
cholesterol Content
Cholesterol 200mg
carbohydrate Content
Carbs 39g
saturated Fat Content
Saturated 3g
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback0 Reviews
Loading reviews...