This homemade Pad Thai with spicy shrimp, spaghetti squash, peanuts and cilantro for a low carb dish you will prepare again and again. It’s super easy to make, the entire dish can be ready in 15 minutes flat.
- 1 large Spaghetti Squash
- 2 Tablespoons olive oil
- 1 lb. Shrimp, peeled and deveined
- 1 pint mushrooms, sliced
- 2 Eggs Beaten
- 3 Cloves Garlic, minced
- 1 medium onion, diced
- 2 Tablespoons Peanut butter
- 2 Tablespoons Rice vinegar
- 1 Tablespoon Soy Sauce or Coconut Aminos
- 1 Tablespoon Sriracha
- 1 TablespoonSesame seed oil
- 1 Cup Bean Sprouts
- ½ Cup Dry Roasted Peanuts
- Juice of 2 limes
- ½ Cup Chopped fresh cilantro
Preheat the oven to 400 degrees.
Cut squash in half and remove membrane and seeds. Then brush both sides with olive oil, inside and out. Bake on a foil lined baking sheet until tender (45 minutes) with the cut side down.
Once cooked, remove from the oven allow the squash to cool upright for 10 minutes. Using a fork, rake the inside of the squash and move the spaghetti to a bowl.
Heat the olive oil in a large skillet over medium heat. Add in the shrimp and cook on each side until pink and no longer translucent. Remove from the pan.
Add the onions to the pan and saute, about 3-5 minutes. Push the onion to one side and add the mushrooms, saute until cooked. Mix the onion and mushrooms together, season with salt and pepper. Make well in between the vegetables, add the beaten egg. Scramble the egg with a spatula, then combine with the vegetables.
Add in the garlic, peanut butter, rice vinegar, soy sauce,sesame oil and Sriracha. Stir until all combined and scrape any browned bits or egg from the bottom of the skillet.
Add in the cooked spaghetti squash, peanuts, and lime juice. Toss with tongs until combined. Top with the cilantro and shrimp and serve.