I love this dish so much, I make it every year for my birthday. It’s so handy that my birthday is in September, when spaghetti squash is in season. And for the last few years, Dad has added them to his garden, so there is always a plentiful supply. Even if he didn’t, they are pretty inexpensive when in season.
The first time I had Pad Thai was at Star of Siam in Chicago, and I fell in love with the dish. In fact, that may have been the first time I had tofu too, but I had no idea what it was! My dinner companion ordered a side of peanut sauce and I thought I had died and gone to heaven!
So, of course, I set out to replicate the dish once I got home. I wanted it to be as authentic as possible; but when I saw the ingredient list, I changed my mind about that! Banana flower? Preserved turnip? OK, so maybe my version would be a bit simpler. Over the years, my weeknight version has become even more simplified; and a bit lower in carbs, by substituting spaghetti squash for the noodles.
But if there’s one component I won’t skimp on, it’s the peanut sauce. If you want to use homemade peanut butter, watch my video: Make Your Own Peanut Butter.
If you’re unfamiliar with spaghetti squash and want to see how to cook it, watch my video: How to Prepare Spaghetti Squash.
And feel free to substitute any protein. Chicken, beef and of course tofu all work really well!
- 1 small spaghetti squash
- 3 tablespoons lime juice
- 3 tablespoons fish sauce
- ¼ cup Thai sweet chili sauce
- ¼ cup peanut butter
- 2 tablespoons olive oil, divided
- 1 pound raw shrimp, peeled and deveined (I use 36-40 count)
- 1 pinch salt
- 3 green onions, sliced rather thick
- 1-2 garlic cloves, chopped
- 8 ounces fresh bean sprouts
- cilantro, green onions, peanuts for garnish
- To cook the squash, cut in half lengthwise and scoop out the seeds. Place cut side down on a foil-lined baking sheet that has been sprayed with cooking spray. Bake in a 375 degree oven until it is tender, about 30 minutes. Or, place the squash cut side down in a microwave-safe dish; cover loosely with plastic wrap, and cook for about 10 minutes. Remove the cooked strands of squash with a fork.
- Create a sauce by whisking the lime juice, fish sauce, Thai chili sauce and peanut butter in a small bowl. Set aside.
- Heat a wok or large skillet over high heat. Add 1 tablespoon peanut oil. Once the oil starts to shimmer, add the shrimp. Season with salt. While stirring constantly, cook for a couple of minutes, until pink. Remove the shrimp from the pan; place in a medium bowl, and set aside.
- Heat the other tablespoon of oil in the pan. Add green onions and garlic. Cook for one minute. Add the following ingredients and toss after each addition: spaghetti squash, sauce, bean sprouts and shrimp. While tossing everything, cook for one additional minute. Transfer to a serving platter. Garnish with cilantro, green onion and peanuts.
Linked to these fabulous parties.
Mom always said it is nice to share!
Super creative! Definitely trying this. Pinning it, too. Found you through Foodtastic Friday. <3
Very different use for spaghetti squash! Thanks for sharing at Foodie Friends Friday!
So cool to make this dish with spaghetti squash… the gluten frees on my food party must be loving this. Thanks for sharing it on foodie friday and welcome to the party.
Thank YOU for hosting!
This looks fantastic. I’ve been wanting to try pad thai! Thanks for sharing at Church Supper. Have a blessed week & come back soon~
This looks fabulous!! Thank you so much for sharing again this week at A Bouquet of Talent. Love seeing your awesome dishes. 🙂
This looks so delicious!
I would love to have you join my new link party Wednesday Extravaganza! Come by and share this or other recipes. Here is the link
http://www.hungrylittlegirl.com/1/post/2012/10/wednesday-extravaganza.html
Can’t wait to see you there!
I love this. Please link it to my linky party & anything else you have to share. 🙂 Thanks, Peggy. http://diycraftyprojects.com/2012/10/whatcha-work-up-wednesday-5-linky-parties-are-back.html
I just linked up–thanks!
Love this! I love Spaghetti Squash and Pad Thai. Putting them together is a fantastic idea.
Thank you for coming to link up to Wonderful Food Wednesday. Hope you see you again next week.
Kerrie
http://familyfoodtravel.blogspot.ca
this looks awesome! I’d love for you to share at Pin Inspiration Thursday! http://addhousewife.com
I just did–thanks!
Thank you for sharing your recipe at Cast Party Wednesday. Have a GREAT week! ~Sheryl @ Lady Behind The Curtain~
Just wanted you to know that your pad thai is being featured today on foodie friday. Stop by and get your featured button and thank you again for sharing your recipe.
Thank you so much, Diane! I am so happy that you featured my recipe. Thanks for hosting, and have a great weekend!
What a great alternative to one of my favorite Thai dishes! Thank you for sharing this!
This looks delicious! Thanks for sharing on Marvelous Mondays! 🙂
Hi Sherry,
This is a great recipe that is full of flavor. Have a fabulous weekend and thank you so much for sharing with Full Plate Thursday.
Come Back Soon!
Miz Helen
I made this last night and flavorful is so right! This was so tasty and I’d definitely use this recipe and make it myself before I’d order from our local delivery place. Theirs is good, but this was better and so easy. I added some baby bellas(shitake would’ve been even better, but didn’t have any) and little extra chili sauce. I will definitely be putting this into my fall/winter rotation. Thanks for sharing:)
Jessica, I am THRILLED that you like the recipe. I really appreciate that you let me know how it turned out. It made my day!
I’m new here and I am so HAPPY to find a new Thai recipe that uses all these yummy ingredients. Can’t wait to try it. Thanks so much for your creativity
This sounds wonderful! Thanks you for sharing at All my Bloggy Friends. I’m looking forward to seeing what you share this week! 🙂
Thanks so much for linking up to Creative Thursday. Can’t wait to see what you share this week! Have a wonderful week.
Michelle
Looks amazing! Would love it if you linked up on my blog hop http://www.w-t-fab.com/search/label/bloghop. Also let me know if you’d like to follow each other!
I will try this! I love spag squash and this would be a fun dish to try! All the flavor but less carbs – it’s a win/win! Thank you. 🙂
I just love a good win/win. You are so right, Jules!
This sounds great. We have a spaghetti squash sitting on the counter that is in desperate need of a recipe. I think we will give this a try!
Linda