Keto Spaghetti Squash Pad Thai
Ingredients
The squash
-
1
medium
Spaghetti squash (4-6 lb)
-
2
tsp
Avocado oil
-
¼
tsp
Sea salt
The sauce
-
3
tbsp
Coconut aminos
-
2
tbsp
White wine vinegar
-
2
tbsp
Fish sauce
-
1
tsp
Tamarind concentrate
-
1
tbsp
Peanut butter (optional; unsweetened)
-
¼
tsp
Crushed red pepper flakes
The stir fry
-
2
tbsp
Avocado oil
-
4
cloves
Garlic (minced)
-
12
oz
Boneless skinless chicken breast (cut into 1 inch pieces)
-
3
large
Eggs
Optional garnishes
-
½
cup
Roasted peanuts (halved or chopped)
-
¼
cup
Green onions (chopped)
-
1
medium
Lime (cut into wedges)
Instructions
- Cook the spaghetti squash and set aside.
- Whisk together all the sauce ingredients and set aside.
- Heat oil in a large wok and sauté minced garlic until fragrant.
- Add chicken pieces and cook until golden brown.
- Push chicken to the side, add eggs, and scramble them.
- Combine the spaghetti squash and sauce in the pan, mixing well.
- Remove from heat and garnish with optional toppings.
Nutrition Facts (estimated)
Servings
6
Calories
220
Total fat
10.9g
Total carbohydrates
14.5g
Total protein
16.7g
Sodium
0mg
Cholesterol
0mg
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