Chicken Pad Thai with Roasted Spaghetti Squash

One of the biggest things I miss since being committed to my Keto lifestyle is my delicious, carb-laden Thai take-out. Because of all the added sugars, preservatives, and carb no-no’s, it’s a Keto nightmare. My Hubby and I used to get Thai take-out a couple times a month, and let’s be honest, Thai food is difficult to recreate at home. There is something so magical in whatever they put into the dish that when you try to recreate it, you are usually disappointed and in some cases you pitch what you made and call for the take-out anyways (Been there, done that). Well that won’t happen with this recipe because not only are the flavors are spot but it’s totally Keto approved. Bonus points!

I have been making Chicken Pad Thai at home for a long time and weirdly enough my hubby and I prefer my variation to the take-out one. But every time I recommitted to my lifestyle, I had to sadly part ways with my Pad Thai dish. I was sick of the constant estrangement so I made it my mission to figure out a way to have my “cake” and eat it too. I didn’t want to feel deprived on my lifestyle so that means I had to find an alternative solution, a fabulous substitution. Which brings me to my newest creation, Chicken Pad Thai with a Roasted Spaghetti Squash (All I have to do is read that and I’m already drooling). I have been looking for a good Keto approved Pad Thai sauce for years and I was finally able to recreate what I believe is the perfect sauce. I was so ecstatic, that I practically swooned after taking a taste test and my husband went back for seconds and then swiped all the leftovers for his lunch the next day.

The key to this recipe is all in the prep, you truly have to have your stuff ready to go otherwise when you are making the dish it can get overwhelming. First thing you need to do is roast the spaghetti squash because it will take about 40 mins to cook (don’t over cook the squash otherwise it will be mush, you’ve been warned). If this step is confusing to you, I made a video on my channel that shows you how to cook it perfectly! After you put the squash in the oven, you need to work on your sauce. There is a lot of ingredients in the sauce but to be honest I use these ingredients all the time so it’s well worth it to get them if Thai and Asian cuisine is your thing. Also if you don’t like spice, then I recommend cutting the chili garlic sauce out or cutting it in half. Personally we love it and my two year old thinks Thai food is the best ever and loves her spice. *Something to note! Coconut Aminos has a higher natural sugar in then than a regular soy or tamari sauce but if you are avoiding soy then coconut aminos are the best option for you. If you are fine with soy and it’s not inflammatory for you then you can easily use soy or tamari sauce for less sugar.

After the sauce is prepped and put to the side, chop up your onions, cilantro, and your chicken thighs. I had decided to remove the skin and bone off the chicken thighs myself because I hate paying 2.99/lb instead of .99/lb to do it myself. What can I say, I’m cheap! There are tons of videos online that can show you how to do this if you are also trying to stick to a budget. Another thing that I do that is slightly different is I always double the eggs to 4 because I like the extra protein and I think its delicious.

Once you have everything prepped, this dish comes together super fast so get your running shoes on! Don’t forget to garnish as well otherwise your husband won’t stop reminding you that we forgot to get the chopped peanuts for the top *cue eye roll* I was NOT running to the store for peanuts, even though I kind of agreed with him that the peanuts really do elevate this dish.

This dish is a labor of love for me and seriously one of my favorites to make. I truly hope that when you make it you are just as infatuated with it as I was. As always I want you to share your creations with me by tagging me on Instagram or using my hashtag #exhaustedketomomma. Stay keto strong everyone and dig in!

Chicken Pad Thai with a Roasted Spaghetti Squash

• Servings: 4-6
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Difficulty: Intermediate
• Print

Chicken Pad Thai at it's Keto best! Finally you can enjoy your take-out again without the carb guilt and the delicious satisfaction that you made this all yourself. The sauce to this Pad Thai is so fresh and tangy tasty that you will be smacking your lips all night. Enjoy!

Creator: Danielle Randall, Exhausted Keto Momma

Ingredients

• 4-5 Boneless, Skinless Chicken thighs
• 1 medium spaghetti squash
• 2 eggs (I always use 4 because I like extra)
• 1 large shallot or 2 small shallots, minced
• 1/4 cup chopped cilantro
• 2 green onions, chopped and separate whites/light green from green tops
• 3-4 tbsp Olive oil, separated
• Salt and Pepper to taste
Pad Thai Sauce:
• 2 Tbsp. Coconut Aminos
• 2 Tbsp. of fresh lime juice
• 2 Tbsp. Rice Vinegar
• 1 Tbsp. Sweetener, Golden (I prefer Lakanto)
• 1 Tbsp. of Fish Sauce (can omit but will change the flavor0
• 1 inch knob of fresh ginger, finely grated
• 2-3 cloves of garlic, finely minced or use garlic press
• 1 Tbsp. Chili Garlic Sauce (decrease amount in half for less heat)
• 1 Tbsp. of Sesame Oil
• Chopped peanuts, green onion, and lime wedges for garnish

Directions

1. Preheat the oven to 400 degrees and prepare a baking sheet for your spaghetti squash (I like to cover with foil for easy clean up afterwards).
2. Take your spaghetti squash and cut it in half. Scoop out the seeds and then brush the insides with olive oil (about 1 tbsp) and season with salt and pepper.
3. Place the squash on a baking sheet, cut side down, for 30 mins and then turn over for another 10 mins. Put to the side and let cool while you make the rest of the recipe. Shred the spaghetti squash with a fork when cooled, it should be al-dente.
4. Whisk together all of the Pad Thai sauce ingredients until it is well incorporated and set to the side.
5. While the squash is cooking, cook your eggs in a large skillet or wok with about 1 tbsp of olive oil, scrambling them and putting aside in a medium size bowl.
6. Then cook your chicken in about 1 tbsp of olive and brown until cooked through and you no longer see pink, season with salt and pepper to taste.
7. Pull chicken and place in the bowl with the eggs, make sure to leave the chicken juices in the skillet.
8. Add shallots and green onion whites to the pan and add a little more olive oil if need. Cook until they are softened, about 3-4 mins on medium heat.
9. When shallots and onions are softened, add the spaghetti squash and toss with the shallots for about 1-2 mins. Then add the Chicken, eggs, and sauce tossing well to coat. Pull from heat and mix in cilantro.
10. Serve immediately and Garnish with peanuts and lime wedges.

Nutrition