Description
This halal spaghetti squash Pad Thai is a keto-friendly twist on the classic, featuring tender squash noodles, juicy chicken, and a bold, tangy sauce with a slightly crispy stir-fry finish.
Ingredients
- 1 medium spaghetti squash (4–6 lb)
- 2 tsp avocado oil
- 1/4 tsp sea salt
- 3 tbsp coconut aminos
- 2 tbsp rice vinegar
- 2 tbsp halal-friendly umami sauce (fish sauce alternative)
- 1 tsp tamarind concentrate
- 1 tbsp peanut butter (optional, unsweetened)
- 1/4 tsp crushed red pepper flakes
- 2 tbsp avocado oil (for stir fry)
- 4 cloves garlic (minced)
- 12 oz halal boneless skinless chicken breast (cut into 1-inch pieces)
- 3 large eggs
- 1/2 cup roasted peanuts (optional)
- 1/4 cup green onions (chopped)
- 1 lime (cut into wedges)
Instructions
- Preheat oven to 200°C (400°F). Cut spaghetti squash, remove seeds, drizzle with oil and salt, and roast cut-side down for 30–35 minutes until tender.
- Whisk together coconut aminos, rice vinegar, halal umami sauce, tamarind, peanut butter, and red pepper flakes. Set aside.
- Use a fork to scrape spaghetti squash into noodle strands. Keep warm.
- Heat avocado oil in a wok over medium heat. Add garlic and sauté for 30–60 seconds until fragrant.
- Increase heat to medium-high. Add chicken and cook 1–2 minutes per side until slightly crispy and cooked through.
- Push chicken aside, add eggs, scramble, then mix together.
- Add squash noodles and sauce. Toss well to coat evenly and heat through.
- Remove from heat and garnish with peanuts, green onions, and lime wedges.
Notes
- Use a certified halal fish sauce alternative or extra coconut aminos.
- For extra crispiness, let chicken sear without stirring initially.
- Prep Time: 10 minutes
- Cook Time: 32 minutes
- Category: Main Dish
- Method: Stir-Fry
- Cuisine: Thai