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    Recipes » Quick Keto Dinners » Spaghetti Squash Pad Thai with Shrimp

    Published: Apr 25, 2019 · by: jenniferbanz · As an Amazon Associate I earn from qualifying purchases

    Spaghetti Squash Pad Thai with Shrimp

    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!

    keto spaghetti squash pad thai with shrimp in a large skillet with tongs

    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.

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    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.

    shrimp cooking in a large skillet

    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.

    red peppers and scrabmbled egg for keto pad Thai

    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.

    almost finished spaghetti squash pad Thai in a large skillet with tongs

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

    finished spaghetti squash pad this with shrimp on top and tongs

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

    finished spaghetti squash pad this with shrimp on top and tongs

    Spaghetti Squash Pad Thai with Shrimp

    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!  
    15 Net Carbs for ¼th of the recipe
    5 from 3 votes
    PRINT RECIPE PIN RECIPE
    Course: dinner
    Cuisine: thai
    Keyword: gluten free, recipe for spaghetti squash
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Servings: 4
    Calories: 339kcal
    Author: Jennifer Banz

    INGREDIENTS

    • 4 Cups Cooked Spaghetti Squash
    • 2 Tablespoons avocado oil (Click here for my favorite brand on Amazon)
    • 12 ounces Shrimp, peeled and deveined
    • 1 Red Bell pepper, sliced
    • 2 Eggs Beaten
    • 3 Cloves Garlic, minced
    • 2 Tablespoons Peanut butter
    • 2 Tablespoons Rice vinegar
    • 1 Tablespoon Soy Sauce or Coconut Aminos
    • 3 Tablespoons Fish Sauce
    • 5 Tablespoons Brown Sugar Sweetener (Click here to see my favorite on Amazon)
    • 1 Tablespoon Sriracha
    • 1 Cup Bean Sprouts
    • ½ Cup Dry Roasted Peanuts
    • Juice of 2 limes
    • ½ Cup Chopped fresh cilantro
    US Customary - Metric

    INSTRUCTIONS

    • Heat the avocado oil in a large skillet over medium heat.  Add in the shrimp and cook on each side until pink and no longer translucent.  Remove from the pan.
    • Add the red pepper to the pan and saute until limp, about 3-5 minutes.  Push the red pepper to one side and add the beaten egg to the other side.  Scramble the egg with a spatula, then combine with the pepper.
    • Add in the garlic, peanut butter, rice vinegar, soy sauce, fish sauce, brown sugar, and Sriracha.  Stir until all combined and scrape any browned bits or egg from the bottom of the skillet.
    • Add in the cooked spaghetti squash, peanuts, cilantro, bean sprouts, and lime juice.  Toss with tongs until combined.  Top with the shrimp and serve.

    WATCH HOW TO MAKE IT

    NUTRITION

    Calories: 339kcal | Carbohydrates: 17g | Protein: 32g | Fat: 21g | Fiber: 2g | Sugar: 9g
    « 4 Ingredient Creamy Feta Vegetable Dip Recipe
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      Recipe Reviews




    1. Christina says

      April 20, 2021 at 12:12 pm

      5 stars
      Made this with my leftover spaghetti squash and it is AMAZING!! I left out the sprouts (not a fan) added sliced red onion (super-fan) and halved the brown sugar (only had Truvia instead of Swerve). And it is DELISH. What a great flavor combo! Thank you for the recipe. This is going to become a regular meal!

      Reply
    2. Laurel says

      July 05, 2020 at 9:05 pm

      Made this tonight for dinner only with chicken breast as I had no shrimp. It was excellent. The flavour was awesome. I love your recipes Jennifer. Thank you!

      Reply
    3. Laurie says

      February 12, 2020 at 5:39 pm

      Absolutely wonderful combination of flavors! Never made anything like it but was fun to put together! Will make it again!

      Reply
    4. Kaitlin says

      May 01, 2019 at 1:14 pm

      Could you make this with almond butter for fewer carbs?

      Reply
      • jenniferbanz says

        May 01, 2019 at 2:39 pm

        Sure!

        Reply
    5. Carrie says

      April 29, 2019 at 9:24 pm

      5 stars
      It looks very delicious. Can’t wait to try it. Thank you for sharing.

      Reply
    6. Suzy says

      April 29, 2019 at 8:21 pm

      5 stars
      This sounds and looks amazing! Can’t wait to try it.

      Reply

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    Jennifer

    Hey there, I'm Jennifer! I’m the voice, author, and creator behind Low Carb with Jennifer and Live Life Keto. 

    I've been cooking low carb/keto for the past 10 years and it has helped me shed over 70 pounds!

    My keto recipes reflect my philosophy on cooking...everything needs to be easy, fast, exceptionally delicious, and use common ingredients.

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