Spaghetti Squash Pad Thai | Ilana Muhlstein

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Spaghetti Squash Pad Thai

Spaghetti Squash Pad Thai

10 mins prepServes 2

A quick and easy low-carb Spaghetti Squash Pad Thai recipe, perfect for a simple and healthy meal.

2 servings

What you need

cooked spaghetti

4 cup cooked spaghetti

skinless chicken pieces

8 oz skinless chicken pieces

baby-cut carrots

1 cup baby-cut carrots

garlic

2 clove garlic

extra large egg

1 extra large egg

tamarind paste

2 tbsp tamarind paste

water

reduced sodium soy sauce

1 tbsp reduced sodium soy sauce

powdered peanut butter

2 tbsp powdered peanut butter

rice vinegar

1 tbsp rice vinegar

honey

olive oil cooking spray

1 olive oil cooking spray

chopped pecans

1 tbsp chopped pecans

scallion

1 tbsp scallion

cilantro

¼ cup cilantro

lime wedge

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Instructions

1. Whisk together the tamarind or ketchup, water, tamari, powdered peanut butter, vinegar, and honey.
2. Spray a skillet and cook the chicken until cooked through. Add the carrots and garlic; cook for 2 minutes.
3. Add the sauce, squash, and chicken. Toss until heated through.
4. Push the mixture to the sides of the pan. Scramble the egg in the center, then stir it in.
5. Top with peanuts, scallions, cilantro, and a squeeze of lime.

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