Spaghetti Squash Pad Thai Recipe - Allrecipes.com
Spaghetti Squash Pad Thai Recipe
  • READY IN ABOUT hrs

Spaghetti Squash Pad Thai

Recipe by  

"This low-carb dish is tasty and filling, even if you're not watching your waistline! Spicy and flavorful, this dish is always sure to please!"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    20 mins
  • COOK

    50 mins
  • READY IN

    1 hr 10 mins

Directions

  1. Preheat oven to 450 degrees F (230 degrees C). Place spaghetti squash, cut-side up, on a baking sheet.
  2. Bake in the preheated oven until squash is tender, 30 to 45 minutes. Shred squash meat using a fork and discard the peel.
  3. Combine chicken broth, peanut butter, chile-garlic sauce, fish sauce, soy sauce, rice vinegar, oyster sauce, ginger, sesame oil, and black pepper together in a saucepan; bring to a boil. Whisk water and cornstarch together in a bowl until smooth; add to broth mixture and continue boiling until sauce thickens, 5 to 10 minutes. Reduce heat to low and simmer sauce.
  4. Heat olive oil in a large skillet over medium-high heat; saute broccoli slaw, zucchini, red bell pepper, green onion, cilantro, and shredded spaghetti squash until tender, about 10 minutes. Add chicken and sauce to squash mixture; cook and stir until heated through, 3 to 5 minutes.
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Footnotes

  • Cook's Note:
  • This dish is easily adaptable and any vegetable on hand can be added or substituted. Bean sprouts can be substituted for spaghetti squash.
  • Any protein can be subbed or added to chicken; beef, pork, and shrimp all work well.
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Reviews More Reviews

Most Helpful Positive Review
Nov 29, 2014

This recipe is a great alternative to other spaghetti squash recipes, and useful for items in my fridge and pantry. I used bean sprouts, snap peas, minced ginger, and zucchini. Used half of a spaghetti squash left over from another recipe, reheated in microwave. Subbed minced garlic and a bit of red curry paste for the chile-garlic sauce. Very good.

 
Most Helpful Critical Review
Nov 23, 2014

The basic recipe was just that, the basic recipe. Do not stir fry the spaghetti squash after baking it as it will turn to mush. The sauce was very bland. I ended up adding about 1/4 cup of sugar, 3/4 tsp. garlic powder, and 1 tsp. salt. Also, the cornstarch needed to thicken the sauce was substantially more. I had about two times as much sauce as I needed so next time I make it I will probably half it. After the modifications, it turned out good.

 

9 Ratings

Oct 27, 2014

Good recipe. Could easily make this without the spaghetti squash.

 
Oct 26, 2014

Wow. What an awesome recipe! Made it exactly to recipe except I microwaved the squash. Will be making this again!

 
Oct 21, 2014

The flavor was good, but my spaghetti squash turned to mush after cooking and putting in the pan. I will probably try to cook this again and see what happens.

 
Oct 11, 2014

Fabulous flavour. Didn't miss the noodles at all. Anything would taste good with this sauce!

 

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Nutrition

  • Calories
  • 447 kcal
  • 22%
  • Carbohydrates
  • 22.5 g
  • 7%
  • Cholesterol
  • 84 mg
  • 28%
  • Fat
  • 23.7 g
  • 36%
  • Fiber
  • 4.8 g
  • 19%
  • Protein
  • 36.7 g
  • 73%
  • Sodium
  • 1247 mg
  • 50%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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