Spaghetti Squash Shrimp Pad Thai
- 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
- 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.
- Meanwhile, heat the tamarind, fish sauce, sugar, chili sauce and peanut butter until smooth and then prepare the remaining ingredients.
- Heat oil in a pan, add the shrimp, cook until just opaque, about 2-3 minutes, and set aside.
- Add the shallots saute for a minute, add the garlic and saute until fragrant, about a minute.
- Add the bean sprouts and carrots and cook for a minute.
- 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.
- 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.