Thai Recipe on Yummly

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I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.

Spaghetti Squash Shrimp Pad Thai

Prep Time: 5 minutes Cook Time: 55 minutes Total Time: 1 hourServings4
Shrimp Pad Thai served on spaghetti squash 'noodles' instead or rice noodles.
  • 1 medium spaghetti squash (~4lb), cut in half, and seeds removed
  • 2 teaspoons oil
  • 1 tablespoon tamarind concentrate or 1/4 cup lime juice
  • 3 tablespoons fish sauce or soy sauce
  • 3 tablespoons palm sugar or brown sugar
  • 1 tablespoon chili sauce or to taste
  • 2 tablespoons peanut butter (optional)
  • 1 tablespoon oil
  • 8 ounces shrimp, peeled and deveined
  • 2 shallots, diced
  • 3 cloves garlic, chopped
  • 2 cups bean sprouts
  • 1 cup carrot, julienned
  • 2 eggs, lightly beaten
  • 4 green onions, sliced
  • 1/4 cup roasted peanuts, chopped
  • 1/4 cup cilantro, chopped
Spaghetti Squash Shrimp Pad Thaidirections
  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.
  2. Meanwhile, heat the tamarind, fish sauce, sugar, chili sauce and peanut butter until smooth and then prepare the remaining ingredients.
  3. Heat oil in a pan, add the shrimp, cook until just opaque, about 2-3 minutes, and set aside.
  4. Add the shallots saute for a minute, add the garlic and saute until fragrant, about a minute.
  5. Add the bean sprouts and carrots and cook for a minute.
  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.
  7. Add the spaghetti squash, the sauce, green onions, peanuts and cilantro and gently mix everything up until the sauce is evenly mixed in and remove from heat.

Note: The peanut butter is not really traditional but I like it; omit it if you want.
Note: You want to be gentle with the spaghetti squash because if you over mix it it will turn from spaghetti like to mush.
Option: Replace the shrimp with tofu and the fish sauce with soy sauce for vegetarian.
Nutrition FactsCalories 375Fat 19g (Saturated 3gTrans 0),Cholesterol 200mgSodium 1401mgCarbs 39g (Fiber 2.5gSugars 10g),Protein 26g
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