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Spaghetti Squash Pad Thai
Spaghetti Squash Pad Thai
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From: EatingWell.com, July 2018
Ditch the rice noodles and infuse spaghetti squash "noodles" with the sweet and tangy flavors of pad thai. This low-carb alternative isn't traditional, but you'll be surprised how well the delicate sweetness of the squash works in this Thai favorite.
- By: Hilary Meyer EatingWell Recipe Contributor
Ingredients 4 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
- 1 2½- to 3-pound spaghetti squash, halved lengthwise and seeded
- 3 tablespoons rice vinegar
- 2 tablespoons fish sauce
- 1 tablespoon honey
- 2 teaspoons chile-garlic sauce
- 1 teaspoon peanut oil plus 2 tablespoons, divided
- 4 large eggs, beaten
- 1 medium red bell pepper, thinly sliced
- 6 scallions, sliced into 1-inch pieces
- 3 large cloves garlic, minced
- 3 cups bean sprouts
- ¼ cup chopped unsalted roasted peanuts
- ¼ cup coarsely chopped fresh cilantro
- 4 lime wedges
Preparation
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Prep
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Ready In
- Place squash, cut-side down, in a microwave-safe dish; add 2 tablespoons water. Microwave, uncovered, on High until tender, about 10 minutes. (Alternatively, place squash halves, cut-side down, on a rimmed baking sheet. Bake in a 400°F oven until tender, 40 to 50 minutes.) When the squash is cool enough to handle, scrape out the flesh into a medium bowl.
- Meanwhile, combine vinegar, fish sauce, honey and chile-garlic sauce in a small bowl. Place near the stove.
- Set a 14-inch flat-bottom carbon-steel wok or large nonstick skillet over medium-high heat until hot. Swirl in 1 teaspoon oil. Add eggs and cook, without stirring, until set, 30 to 60 seconds. Flip over and cook until set on the other side, about 30 seconds more. Transfer to a plate.
- Swirl the remaining 2 tablespoons oil into the wok (or pan). Add bell pepper and scallions; cook, stirring occasionally, until the vegetables are soft, 2 to 3 minutes. Add the squash and garlic; cook, stirring occasionally, until fragrant, about 1 minute. Add bean sprouts and the vinegar-fish sauce mixture; toss until heated through, 1 to 2 minutes. (If using a skillet, it will be full; stir carefully.)
- Slice or chop the egg. Serve the spaghetti squash "noodles" topped with the egg and garnished with peanuts, cilantro and lime wedges.
- Serving size: 1½ cups
- Per serving: 323 calories; 18 g fat(4 g sat); 7 g fiber; 32 g carbohydrates; 14 g protein; 133 mcg folate; 186 mg cholesterol; 16 g sugars; 0 g added sugars; 1,859 IU vitamin A; 62 mg vitamin C; 121 mg calcium; 3 mg iron; 938 mg sodium; 693 mg potassium
- Nutrition Bonus: Vitamin C (103% daily value), Vitamin A (37% dv), Folate (33% dv)
- Carbohydrate Servings: 2
- Exchanges: 4½ vegetable, 2½ fat, 1 medium-fat protein, ½ other carbohydrate
