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Keto Spaghetti Squash Pad Thai (easy!)


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Making ketogenic Thai food (or just healthier Thai food) is easier than you might think!this easy Spaghetti Squash Pad Thai Recipe (aka Thai Ketchup) tastes the same as everything you’d get from the restaurant version – but without the high-carb rice noodles or sugar in sauces.This Spaghetti Squash Noodles Just as delicious and tastes the same.

What is Spaghetti Squash Pad Thai?

Plain Pad Thai is a common street food in Thailand, but it’s also probably the most popular Thai dish in America. This version is basically the same dish, but it’s made with spaghetti squash instead of rice noodles! (Other vegetables are sometimes added, like sprouts, cilantro, ginger, or bell peppers.) It’s naturally low-carb, keto-friendly, and gluten-free. It’s also Paleo and Whole30 approved if you skip the peanut butter and peanuts.

Why you’ll love this Keto Pad Thai recipe

  • fresh, salty, nutty
  • Soft and chewy noodle texture
  • simple steps
  • 5 grams net carbs per serving
  • A delicious way to satisfy takeout cravings!
Thai tomato sauce in a bowl with garnish on the side.

Ingredients and Substitutes

This section explains how to choose the best toppings for Spaghetti Squash, what each ingredient does in the recipe, and substitution options.For measurements, see Recipe card below.

Spaghetti Squash:

  • Spaghetti Squash – Choose a medium spaghetti squash (about 4-6 pounds) for this recipe.
  • Avocado Oil – For roasting and browning spaghetti squash. You can use any neutral cooking oil you like for the squash and stir fry later.
  • sea ​​salt

Ketchup Thai Sauce:

  • Coconut Amino Acids – you can have soy sauce on ketchup And can substitute it here, but coconut aminos are a great flavoring option and it also provides a bit of sweetness – helpful since we skip the sugar we see in traditional Thai recipes.
  • white wine vinegar – If you can tolerate grains, you can substitute more traditional rice vinegar.
  • fish sauce – A classic ingredient for Thai sauces! Just make sure to use the sugar-free variety – we only use 2 tablespoons of fish sauce, but it adds a lot of flavor.
  • Tamarind concentrate – Tamarind provides a unique flavor to many low-carb Thai recipes. Find a brand with no added sugar. If you can’t find tamarind concentrate, you can substitute tamarind paste but triple the amount. (Use 1 tablespoon paste instead of 1 teaspoon concentrate.)
  • peanut butter – Use sugar free. For the smoothest sauce, you’ll need to use a blender to blend it with the other ingredients. If you want Paleo Pad Thai or Whole30 Pad Thai, skip it (along with peanuts below) as peanuts are legumes and are not allowed in these meal plans.
  • crushed red pepper flakes – just for a little spice.

stir fry:

  • Avocado Oil – or use whatever oil you use to cook the squash (if different).
  • garlic – Fresh minced garlic tastes best, but you can also use canned minced garlic To save time.
  • chicken breast – You can also use chicken thighs or even shrimp for a low carb pad thai, although the cooking time will be faster.
  • Egg – Use whole large eggs. Egg substitutes are not available for this recipe.
Keto puts Thai ingredients in a bowl.
Optional Dishes:

Optional Dishes:

  • roasted peanuts – Whether chopped or whole, they are a classic garnish for pad thai.
  • green onions – Thinly slice the scallions for a bright flavor.
  • lime wedges – A squeeze of fresh lime juice gives this noodle a refreshing taste.

How to Make Spaghetti Squash Pad Thai

This section shows how to make a simple Thai tomato sauce with spaghetti squash, with step-by-step photos and details about the technique to help you visualize it.For complete instructions, including quantities and temperatures, see Recipe card below.

  1. Cook the pumpkin. make Roasted Spaghetti Squash first. Loosen the strands with a fork after cooking, then cover to keep warm and set aside.
  2. Make the sauce. Whisk all sauce ingredients together and use blender If you include optional peanut butter. shelved.
  3. Boil the garlic. in a hot oil cauldron Or in a large skillet over medium heat, add garlic and saute until fragrant.
The sauce is stirred in a bowl.
Fried garlic in a pan.

  1. Add chicken. Increase the heat to medium-high and add the chicken pieces to the hot pan. Cook until golden brown, just done.
  2. Boiled eggs. Push the chicken to the side of the pan and place the egg on the side of the opening. Stir fry, then mix with chicken.
Cook the chicken in a pan with garlic.
Chicken in a pan with boiled eggs on the side.

  1. Add noodles. Transfer the cooked spaghetti squash and sauce to the pot. Mix and coat everything with the sauce.
  2. decorate. If desired, remove from heat and garnish your ketogenic Thai meal with lime (or fresh lime juice), scallions, or peanuts.
Add the spaghetti squash noodles to the pan.
Complete Keto Thai food with garnishes in a pan.

noodle variation

To keep the carbs low in Pad Thai, you can also try these noodle options instead of spaghetti squash!

  • Shirataki noodles – Also known as Miracle Noodles!follow this Shirataki Noodles Recipe Go through the stir fry step, then set aside until you can add them to the Thai sauce in this recipe.
  • Kelp noodles – Fastest noodle selection! No cooking required, just rinse thoroughly, then add the sauce at the end of the recipe and mix well.
  • Spiral radish – Their flavor is perfect for Thai ketchup! Spiralize 2-3 white radishes (peel first if desired). Add the radish noodles to the wok between the boiled chicken and eggs and fry until softened to your liking.
  • Zucchini Noodles – cook zucchini noodles like this. Set aside until the chicken and eggs are cooked, then add to the pot just before finishing.

Storage Instructions

  • Shop: Keep low-carb Thai food tightly in the refrigerator for up to 5 days
  • Meal preparation: Make the squash and sauce ahead of time and store them separately until you’re ready to cook. You can also make the whole meal ahead of time and divide it into containers.
  • Reheat: Heat on the stove top or in the microwave on low power.
  • freeze: Low carb Thai noodles don’t freeze well when mixed together. However, you can freeze spaghetti squash, cooked chicken, and sauce separately and thaw them overnight before using them in this recipe.
Bowl of spaghetti squash pad thai with chopsticks.

More Low Carb Asian Recipes

After mastering this noodle dish, try these Asian-inspired tomato sauce recipes next!

Recipe Videos

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Tap the time in the instructions below to start the kitchen timer while cooking.

  1. Cook spaghetti squash according to the instructions here. You can use avocado oil instead of olive oil to reduce the amount of different ingredients.

  2. Meanwhile, whisk together all the Thai tomato sauce ingredients. (If you added the optional peanut butter and your peanut butter is thick, if you have trouble getting it smooth enough, you can quickly mix it in a blender until smooth. ) aside.

  3. Once the spaghetti squash is cooked, loosen the threads with a fork. Cover to keep warm and set aside.

  4. Heat 2 tablespoons avocado oil in a pan cauldron Heat over medium heat until shimmering. Add minced garlic and sauté for 30 to 60 seconds, until fragrant.

  5. Increase the heat to medium-high and immediately add the chicken pieces.cook about 90 seconds Cook on each side until golden brown and just cooked.

  6. Push the chicken to the side of the pan.Add the eggs to the other side and fry, about 1 to 2 minutesthen mix with chicken.

  7. Add the spaghetti squash noodles and sauce to the pan. Stir well and coat with sauce.

  8. Remove from heat source. If desired, top with roasted peanuts and chopped onion and garnish with lime slices.

recipe notes

serving size: 1 cup

nutrient content

Amount per serving. Serving Sizes in Recipe Instructions Above.

Calories 276

fat 18 grams

protein 20 grams

total carbohydrates 6 grams

net carbs 5 grams

fiber 1 g

sugar 1 g

Nutrition Facts are provided as a courtesy. Have questions about the calculation or why you get different results?see our nutrition policy.

© Copyright Maya Krampf for Wholesome Yum. Please do not screenshot or copy/paste recipes to social media or websites. We want you to share the link with the photo. 🙂

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