Spaghetti Squash Pad Thai

by jennifer on November 6, 2015

2 Tbsp lime juice
2 Tbsp fish sauce
1 Tbsp soy sauce
1 or 2 Tbsp brown sugar
1 Tbsp chili sauce
1/2 cup dry-roasted peanuts, finely chopped, divided, plus more for garnish
1 Tbsp vegetable oil
1 large handful bean sprouts
1/2 medium onion, thinly sliced
2 cloves garlic, minced
2 eggs, beaten
1/2 medium spaghetti squash, cooked and separated into strands
cilantro for garnish
lime wedges for garnish


1. In a bowl, mix together the lime juice, fish sauce, soy sauce, sugar, chili sauce, and half the peanuts. Set aside.

2. In a large saucepan, heat the oil over medium heat. Stir fry the bean sprouts, onions, and garlic for 1-2 minutes. Move the vegetables to the side of the pan ans pour in the beaten eggs. Wait until the eggs are mostly set and then stir them to scramble.

3. Add about half of the lime juice mixture to the pan; once it begins to bubble, add the squash. Toss gently to coat. Taste for seasoning, adding more of the lime juice mixture as needed. Garnish with extra peanuts, cilantro, and lime wedges, and serve immediately.

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