This is the one that will make you stop getting take out. This low carb spaghetti squash pad Thai is healthy, easy and tastes just like Pei Wei!

Anytime I would visit Pei Wei, I would always get the Shrimp Pad Thai. This was before low carb and weight watchers eating and I haven't had any in many years. This Spaghetti Squash Pad Thai tastes just like it. I am not kidding!

HOW TO MAKE SPAGHETTI SQUASH PAD THAI

Before we get started making the sauce and shrimp for the pad Thai, we need to make sure our spaghetti squash is cooked or almost cooked since it takes the longest.

You can follow the directions for my Instant Pot Spaghetti squash, or my roasted spaghetti squash instructions.

Since we are putting shrimp in our pad Thai, we are going to cook those first. You could also use chicken if you do not want to use shrimp. In a large skillet over medium heat, cook the shrimp in avocado oil until they are just pink and no longer transparent.

Remove the shrimp from the pan an add in the sliced red bell pepper. Cook those until they are slightly limp. Now it is time to scramble the egg. Push the red pepper to one side of the pan and add the beaten egg to the other side. Use a spatula to scramble the egg, then you can combine the egg with the peppers in the pan. it's okay if the egg sticks to the pan a little. It will come up when we add the sauce.

Now we can start adding in the ingredients for the sauce. You can mix them all together in a bowl, but I just throw them all in the pan and stir it up with the peppers and egg. The ingredients are fish sauce, peanut butter, Sriracha, Swerve, soy sauce, and rice vinegar.

Can you believe this spaghetti squash pad Thai is almost ready?

The last step we need to do is add in the spaghetti squash noodles, bean sprouts, green onion, cilantro, peanuts and lime juice.

The shrimp goes on top and this is ready to serve!

⭐ Did you make this Spaghetti Squash Pad Thai Recipe? Tag me on Instagram so I can see! @lowcarbwithjennifer