Check out the Spaghetti Squash Pad Thai calories and how many carbs in Spaghetti Squash Pad Thai. Learn all the nutrition facts about what you eat at GymAmerica.
Posted by
User
Thursday, June 25, 2015 at 3:23pm
filed under
Main Dishes
Serving size: 1/3 each
Recipe category: Main Dishes
Prep time: 20 min
Cook time: 55 min
Difficulty: Normal
Calories: 432 (22% DV)
Fat: 26g (40% DV)
Carbohydrates: 38g (13% DV)
Protein: 16g (33% DV)
Description: From A Couple Cooks
Ingredients: Makes 3 servings (1-0/1 each)
5
cups
1
pinch
1
pinch
1/2
4
5
2
1/2
cup
3
tablespoons
3
tablespoons
1
1
teaspoon
2
tablespoons
1-1/2
cups
1/2
cup
Tip: Click on the ingredient links to learn the nutritional information for all the Spaghetti Squash Pad Thai ingredients. The serving size for any ingredient in Spaghetti Squash Pad Thai may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.
Directions:
Preheat oven to 400°F. Using a large, sharp knife, cut the spaghetti squash in half. Scrape out the seeds using a spoon and sprinkle the cut sides with olive oil. Season with kosher salt and freshly ground black pepper. Place the squash cut side down on a baking sheet and roast until tender and easily pierced with a knife, about 45 minutes. When the squash is done, use a fork to scrape out the flesh of each half into “noodles”. Place the noodles in a colander or sieve and drain for 10 minutes to remove the extra moisture. Meanwhile, peel and shred 3 carrots. Thinly slice ½ red pepper. Mince 4 cloves garlic. Thinly slice 4 green onions. In a small bowl, beat together 2 eggs. Separately, thinly slice 1 green onion and chop ½ cup of fresh cilantro. In another small bowl, mix together 3 tablespoons sweet chili sauce, 3 tablespoons soy sauce, juice of ½ lime, and if desired, a few dashes of Sriracha. When the squash is ready, in a large skillet heat 2 tablespoons peanut oil over medium high heat. Add the garlic and green onions cook until fragrant, about 45 seconds. Pour in the eggs and scramble until almost cooked. Add the red pepper, carrots, 1 cup bean sprouts, and squash noodles. Add 3 pinches kosher salt and toss together. Pour on the sauce and stir to combine. Cook about 2 minutes, until the vegetables are heated through but still crisp. Garnish with plenty of crushed peanuts, fresh bean sprouts, cilantro, and green onion.