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!  
7 Freestyle points 
15 Net Carbs
Course dinner
Cuisine thai
Keyword reciping using spaghetti squash
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 339
Author Jennifer Banz


  • 4 Cups Cooked Spaghetti Squash
  • 2 Tablespoons Avocado Oil
  • 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
  • 3 Tablespoons Fish Sauce
  • 5 Tablespoons Swerve brown sugar
  • 1 Tablespoon Sriracha
  • 1 Cup Bean Sprouts
  • 1/2 Cup Dry Roasted Peanuts
  • Juice of 2 limes
  • 1/2 Cup Chopped fresh cilantro


  • 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.


Nutrition for 1/4th recipe: 339 calories / 21g fat / 17g carbs / 2g fiber / 9g sugar / 32g protein
7 WW Freestyle Points; 15 Net Carbs


Calories: 339kcal