Spaghetti Squash Shrimp Pad Thai 800 0185

Spaghetti Squash Prawn Pad Thai

Prawn Pad Thai served on spaghetti squash ‘noodles’ instead or rice noodles.


  • 1 medium spaghetti squash (~4lb), cut in half, and seeds removed
  • 2 teaspoons oil
  • 1 tablespoon tamarind concentrate or 1/4 cup lime juice
  • 3 tablespoons fish sauce or soy sauce
  • 1 tablespoons palm sugar or brown sugar
  • 1 tablespoon chili sauce or to taste
  • 2 tablespoons peanut butter (optional)
  • 1 tablespoon oil
  • 226 grams prawn, peeled and deveined
  • 2 shallots, diced
  • 3 cloves garlic, chopped
  • 2 cups bean sprouts
  • 1 cup carrot, julienned
  • 2 eggs, lightly beaten
  • 4 green onions, sliced
  • 1/4 cup roasted peanuts, chopped
  • 1/4 cup coriander, chopped
  1. Brush the inside of the spaghetti squash with oil and roast, skin side up, in a preheated 400F/200C oven until tender, about 45 minutes, before scooping the flesh out with a fork and leaving it in a colander to drain.
  2. Meanwhile, heat the tamarind, fish sauce, sugar, chili sauce and peanut butter until smooth and then prepare the remaining ingredients.
  3. Heat oil in a pan, add the prawn, cook until just opaque, about 2-3 minutes, and set aside.
  4. Add the shallots saute for a minute, add the garlic and saute until fragrant, about a minute.
  5. Add the bean sprouts and carrots and cook for a minute.
  6. Spread everything to the outside of the pan, add the eggs, let them set a bit and then cook it scrambled style, mixing it into the vegetables.
  7. Add the spaghetti squash, the sauce, green onions, peanuts and coriander and gently mix everything up until the sauce is evenly mixed in and remove from heat.

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