Ingredients

The following ingredients have 4 Servings
  • 6 cups spaghetti squash noodles ((1 medium spaghetti squash), cooked)
  • 1/2 cup hot water
  • 1 tbsp. tamarind paste
  • 3 tbsp. coconut sugar
  • 3 tbsp. fish sauce
  • 1 tsp. crushed red pepper flakes
  • 2 tbsp. olive oil, (divided)
  • 6 cloves garlic, (minced)
  • 1 1/2 lbs. boneless and skinless chicken breasts, (diced into bite-size cubes)
  • 2 eggs
  • 1 yellow onion, (diced)
  • 5 green onions, (thinly sliced)
  • 1/2 cup fresh cilantro, (chopped)
  • 1/2 cup raw peanuts, (chopped, plus more for garnish)
  • 2 limes, (sliced into wedges for serving)

Instruction

  • In a small mixing bowl, dissolve the tamarind paste in the hot water. 
  • Add the coconut sugar, fish sauce, and red pepper flakes. Set aside.
  • Heat 1 tbsp. olive oil in a large skillet over medium-high heat. Add the chicken and cook until well-browned, about 5-6 minutes. Remove the chicken from the pan and place on a plate for later, reserving the drippings in the pan.
  • Add onion to the same pan and stir to combine. Cook 4-5 minutes, or until onion becomes tender. Add the garlic and cook an additional minute.
  • Push ingredients to one side of the pan and add 1 more tbsp. olive oil in the cleared area. Add egg and scramble until cooked through. Combine cooked egg with onion mixture.
  • Return the chicken to the pan. Add the cooked spaghetti squash noodles and sauce. Toss together to incorporate sauce with noodles. Cook 4-5 minutes, until noodles get slightly golden-brown.
  • Remove from heat. Add green onions, cilantro, and the chopped peanuts. Toss once more.
  • Serve with a couple wedges of lime and sprinkle some crushed peanuts over the top. Squeeze lime over Pad Thai prior to eating, if preferred.