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finished spaghetti squash pad this with shrimp on top and tongs
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5 from 6 votes

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
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: dinner
Cuisine: thai
Keyword: gluten free, recipe for spaghetti squash
Servings: 4
Calories: 339

Ingredients

  • 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 or Coconut Aminos
  • 3 Tablespoons Fish Sauce
  • 5 Tablespoons sugar free brown sweetener
  • 1 Tablespoon Sriracha
  • 1 Cup Bean Sprouts
  • ½ Cup Dry Roasted Peanuts
  • Juice of 2 limes
  • ½ Cup Chopped fresh cilantro

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.

Nutrition

Calories: 339 | Carbohydrates: 17g | Protein: 32g | Fat: 21g | Fiber: 2g | Sugar: 9g