Spaghetti Squash Chicken Pad Thai


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Best Spaghetti Squash PAD THAI Recipe

Video taken from the channel: Chef Buck

Instructions Preheat your oven to 400° F and line a baking sheet with foil or parchment paper. Cut the squash in half lengthwise and scoop out the seeds and strings. Spray with avocado oil spray or brush with oil Meanwhile, prepare the sauce. Crack eggs over preheated pan (where you cooked the chicken) and allow to fry for about a minute, then break them up with a spoon. Add the onions and cook until slightly soft, about 2 minutes.

Add chicken, carrots (or sprouts), and spaghetti squash. Spaghetti Squash Pad Thai and Sweet Chili Chicken | Star Infinite Food This Spaghetti Squash Pad Thai and Sweet Chili Chicken is one of the best meals you will have. It is paleo and whole-30 friendly.

This Spaghetti Squash Pad Thai and Sweet Chili Chicken is. 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. Whisk together all of the Pad Thai sauce ingredients until it is well incorporated and set to the side.

Slice the chicken breasts against the grain into thin slices. Place the sliced chicken in a bowl and season with salt and pepper. Add 2 tbsp. arrowroot starch.

Toss to coat all of the chicken. Ingredients 1 ½ cups chicken broth 3 tablespoons peanut butter 1 tablespoon chile-garlic sauce 1 tablespoon fish sauce 1 tablespoon soy sauce 1 tablespoon rice vinegar 1 tablespoon oyster sauce. Remove the squash from the oven and, with a fork, pull at the edges to produce that stringy “spaghetti” quality. In a large bowl combine the “spaghetti” with the cucumber, carrots, bell pepper, green onion. I first started thinking about how I might make pad Thai out of spaghetti squash when I realized that squash noodles are actually much closer to vermicelli and glass noodles than they are to Italian pasta made with eggs.

The cooked squash. Put chicken into pan and stir fry until it is no longer pink. Add in spaghetti squash noodles, fish sauce, lemon juice, and stevia. Stir to ensure liquid is evenly mixed into noodles, cabbage, and meat.

Continue to cook and stir for a few more minutes to ensure everything is fully cooked. Preheat oven to 350 degrees F. Cut spaghetti squash in half lengthwise and place face down on a baking dish greased with coconut oil. Let cook for about 45 minutes or until soft.

Heat large pan with coconut oil over medium heat.

List of related literature:

Add the zucchini noodles and toss to coat the chicken and noodles in the sauce.

“Craveable Keto: Your Low-Carb, High-Fat Roadmap to Weight Loss and Wellness” by Kyndra D. Holley
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Add the squash and ½ cup chicken broth.

“The Kentucky Fresh Cookbook” by Maggie Green, Cricket Press
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In order for this recipe to be gluten-free, you must use 12 ounces dried gluten-free spaghetti or linguine and gluten-free soy sauce or tamari.

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Have ready on hand, in a fine, clean pot, milk made of Milanese almonds and some of the broth in which the squash was cooked, along with a little verjuice; put the

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Tube pastas such as elbow macaroni or ziti and twisted pastas such as fusilli are normally paired with more heavily structured sauces, such as a meat sauce or one with a garnish of fresh vegetables, because these shapes are able to trap the

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The squash may be served right away or puréed for use in other recipes.

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½ teaspoon fine sea salt ¼ teaspoon freshly ground black pepper FOR SERVING (OPTIONAL): 1 batch cooked zucchini noodles (see here) Marinara sauce, homemade (see here) or store-bought, warmed note: This recipe works well with ground chicken, too.

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As soon as the spaghetti squash has finished cooking, add the sauce ingredients to the pressure cooker, lock the lid in place and cook.

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Add chicken mixture, broccoli, and parsley to pasta and toss to combine.

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Add the cooked pasta and the avocado-Parmesan sauce to the shrimp mixture and toss to combine using a pair of kitchen tongs.

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Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

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  • Pumpkins are in the same squash family. They’re all gourds. Eat the seeds they’re good for you. Roast them and add them to the pad thai.

  • Looks yummy! However, you’re cutting the squash the wrong way. Yeah, I did it that way too. We’ve all been doing it the wrong way. The noodles wrap around the circumference of the squash (not down the length) so you should be cutting it horizontally through the middle. Here ya go! or

  • Thx for cutting in in half horizontally.  I had heard the strands are much longer that way but had never seen it after it was cooked.  I have always cut it vertically.  If you use the actual squash to serve as bowls, it all fits in the squash better if cut vertically, and it also may cook quicker too(?), but I’m glad to have now seen it cooked/cut the other way.

  • Just made this. I used powdered peanut butter mixed with little bit of water and a pinch of Himalayan salt. I swapped the bell pepper with thinly sliced carrots. I also used a little hoisin sauce. Turned out amazing.

  • You have a new kitchen; very nice. For some reason you tube will not let me use an exclamation point. That’s never happened before. What is up with that? Love your recipe…

  • Can you people stop complaining and watch the fuckin video. I don’t see any of you mothersfuckes buys food every Tuesday and cooking the fuck out of it for my entertainment. Stop drinking hateraid. Think of the children

  • Thanks Chef Buck for the inspiration. I modified w first two zucchinis from the garden put through the spiralizer gadget.

    We will eat this all summer!

    I love your approach to cooking!

  • OMG, this looks so good! I LOOOOOOVE Pad Thai! I would just have to skip the egg part, but I think it would still be delicious! New subscriber so I can see more ideas for low carb eating!:)

  • Made this last night for myself and I must say you have to really love squash and tomatoes to eat this otherwise it wont be as good for you.I ended up eating the mozzarella that had a lil bit of squash wrapped around it and I threw the rest away.Interesting taste but it was a no for me ��

  • i never tried spaghetti squash..but its the right time to start now:)……have you moved to a new home?.was a new setting there:)…have a Nice weekend!

  • That looks amazing! Just like the pad thai from one of the food carts! I live in Portland,OR so food carts are huge here….but this looks fast and definitely easy! looks like the longest part is just waiting for the spaghetti squash to cook! lol will be adding this for SURE to my meal prep for this week…..thank you!

  • if it makes you feel any better, two separate people gifted my family plastic stemless wine glasses this Christmas after hearing how many we’d broken over the course of 2017

  • make the seitan vegan steak by “It Doesn’t Taste Like Chicken”. im super curious as to how it tastes and if it replicates meat at all

  • Be careful of the lethal disfiguring vapor clouds of steam… now that’s a cooking show that’ll have you on the edge of your seat!

  • Hi Nikki, I love your channel. If you put some mats down in your kitchen on the floor it will absorb some of the sound and it won’t echo so much. Recipe looks great!!

  • The background song sounds like a royalty-free knock-off version of Africa by Toto, modulated just slightly enough. Musicians where you at? Back me up. Am I right?

  • Chef Buck this looks great! I’ve just forwarded this to my husband the cook in our family. I like your Asian inspired dishes the best, the first I discovered was your quinoa fried rice. Thanks muchly, I love that backsplash in the house you guys are staying at.

  • “That’s a small ass countertop” I thouht to myself. And I never thought I would ever say “small ass” about anything on this channel.

  • Ok. You said let u know about the audio, so here it is. Nikki shut the fuck up! Sorry! So sorry, not shut the fuck up. Lol

    For real. You can’t keep your volume consistent and its really annoying BECAUSE im watching on my TV and my husband and my son are sleeping so i have the TV turned down because sometimes you’re SO LOUD and i cant wake them up. So when u use a normal voice i cant hear u. Then toward the end when u didnt use “fancy audio” your just yelling. Had to turn tv all the way down to 7.

    Also tofu wasnt done. Needed a few more minutes ��

  • Has anyone cooked them all? what is the best one of the four in your opinion? I really want to try, but I don’t know where to start.

  • I love you so much Nikki but I feel like you shouldn’t call it Pad Thai since that is definitely not Pad Thai. Maybe you should call it stir fried noodles instead, it’s like making a peanut butter jelly sandwich and calling that a grilled cheese.

  • Oh, that glass breaking, I totally saw that coming
    Turn an island for 90 degrees, please, and come to the closer corner of it. We’ll see what you do, you can easily bring it to the camera and you will have more space to go to the sink area

  • The primavera is absolutely delicious. I substituted half and half for the milk and it turned out so rich and delicious. Had it for both lunch and dinner today

  • What if you’re allergic to peanuts? What does the spaghetti squash tastes like? Does it tastes like angel hair (capillini) pasta?

  • I love your recipes. Thanks so much. You and your Beautiful Wife are amazing. Thanks for sharing your kitchen and talents with the world. By the way I am eating right now that delicious panko chicken strip recipe������������. Have an amazing day and weekend.

  • I notice YouTubeers are all trying to be “funny” lately. I guess they took the “just be yourself “ to seriously. I mean yes be funny and real but don’t over do it. Even honey in heavy doses is gross

  • You’re the best! I can’t believe you’ve never made spaghetti squash! I’m so sorry for your loss (of the vase and the glass). Good job on everything! But especially building that island! Look at you making furniture and shiz.

  • Wow, I didn’t think I cared about audio quality till the fancy mic was gone. I mean I’d definitely still watch this either way but now I feel like I’ve turned into one of those temperamental viewers that’s always complaining about the lights or the sound. I blame you, Nikki!

  • Just made the first one. IT IS SO BLAND, despite adding garlic powder, onion powder, plenty more salt, shredded parmesan cheese, and dollops of ricotta cheese on top. At least it’s semi-healthy, but DO NOT MAKE if you want an actual “tasty” meal.

  • the noodles were mushy maybe because you did not strain the excess water from them just like you do with real spaghetti. this type of squash has a high water content which is released in the baking process so it needs strained out.

  • I was just thinking last night that I wished tasty came out with more low carb recipes and this was perfect! You guys are awesome at what you do!

  • Just tried spaghetti squash and here’s what I have learnt,
    1. When you have cut it in half and done the seeds, place the squash rind side down when cooking.
    2. It produces A LOT of moisture so have a strainer on hand.
    3. It tastes kinda sweet but if you put a sauce on it tastes really good!
    This is a great vege and definitely worth trying! Really yummy! (I had mine with pasta sauce and Parmesan ��)

  • Chef Buck! The Buckster! Buckman! Yea, we’ve done the spaghetti squash thing while underway, and yea, it’s really good. Our secret is that you have to have really good sauce.

  • Like I know you moved but I swear I’m like wtf where is she ������ then I remember. I kinda miss your old kitchen but your kitchen is ����

  • Do a Steve Vs Nikki Breakfast edition:D now that the kitchen is bigger possibilities are endless. Have special guests maybe judge:P.

  • For the spaghetti to hold form you should shock it with ice water right after you pull it out of the squash.

    Never done this but hey, it sounds like good idea and I thought I’d share.

  • I never noticed the loud talking before, but now that you mentioned it, I notice it! I miss when you were closer to the camera, too! Nevertheless, Nicki, your videos make me laugh weekly and I’m here to watch you do a good job!

  • And please reply cause I am gonna cook for my family so yeah I need to know
    PS also I really like the videos and keep it up with new videos

  • You’re amazing, never made any of the recipes but love to watch you! “I just wanna do a good job “. And I love cats. Put your cats in the videos more ��

  • That not pad thai(ผัดไทย)pad thai dont have carrot, tomatoes,onion,peanut butter,and everything i like your channle very much but this time i cant forgive it ขอร้องช่วยทำให้ถูกๆทีเถอะ อุตส่าห์ชอบช่องนี่นะเนี่ย โธ่เอ๊ย ทำไมต้องทำอาหารไทยผิดด้วยรู้นะว่าตั้งใจแต่ก็นะไม่เป็นไรหรอกทุกคนทำผิดกันได้

  • Love your fast speed cooking. But can never really get the full recipe (ingredients). Any chance you will list the ingredients in info below, or provide a link to the ingredients?