Keto Shrimp Pad Thai with Spaghetti Squash is another Keto pasta meal that provides unique flavors and textures we love Pad Thai! Thai restaurants are very popular today. Years ago, it was rare that one could enjoy the delicious tastes and dishes from Thailand. Whenever we did, it seemed like our favorite was always the common street-food, Pad Thai. We had to replicate that taste and make it Keto!
Typical authentic Pad Thai consists of rice noodles, eggs, tamarind, fish sauce, garlic, and chili flakes. It is delicious, but not very low carb. We also find that peanuts usually grace the dish and add so much. Imagine peanuts with egg, garlic, and noodles! Our substitute for the rice noodles is spaghetti squash. It is light and delicate, like rice noodles, but so much healthier. We also skip the sugar that you normally see in the recipe.
The sauce is the taste temptation in this recipe. Sweet and sour sauce with very unique ingredients. We like it a bit sweeter. We found the perfect ingredient for this task Sukrin Gold. It is a brown sugar substitute and it is delicious. Also, we find it has no after-taste. You can find it by clicking the link or the picture below.
There are also other very unique ingredients found in the sauce. We found most in the Asian section of our local market. However, it is just as easy to order on-line. In our world today, Amazon will deliver the next day. Tamarind Paste is one of those unique ingredients. It is usually found in Indian grocery stores. Tamarind Paste is sweet, sour, and tangy and adds a very deep dark color to the sauce. It is from the fruit of the Tamarind tree. You can also click the picture above to order organic Tamarind paste, on-line.
In addition to a quality Chili Sauce, the sauce also needs Fish sauce and Coconut Aminos. We have started using more Coconut aminos as a substitute for Soy sauce. It keeps our recipes Gluten Free and the taste is the same. Actually, we like it better than soy. We only buy Thai Kitchen Fish Sauce, since it is guaranteed Gluten Free. Minced garlic is the last ingredient needed to create the authentic Pad Thai sauce. Our sauce will be darker than what you may see on the Internet, but the increased taste matters!
The first step in this process is to prepare the spaghetti squash. Joanie previously used spaghetti squash in her recipe for Keto Cheesy Spaghetti Squash with Chicken. Simply cut the squash in half lengthwise and remove the seeds and membrane. Then coat the squash inside and out with olive oil and bake face side down in a 400 degree oven for 45 minutes. Use a sheet pan lined with foil. Allow the baked squash to cool for 10 minutes and then use a fork to rake the flesh of the squash to remove the spaghetti strands. You will be amazed at the amount of strands each squash will produce. It will mound high on a dinner plate. We only used half of the spaghetti squash for this recipe.
We recommend using a deep skillet or non-stick wok to prepare the recipe. Keep the heat high. It will all come together quickly, so make sure your ingredients are at your finger tips and are measured in advance. The sauce can be mixed in a small bowl in advance. We like a lot of sauce, but for a lighter taste, add it in steps and taste as you go.
Make sure you use crushed and whole peanuts. It helps with the presentation and you get that peanut flavor in each bite. We chose shrimp for this recipe, but you could also use pork or chicken both are delicious.
Keto Shrimp Pad Thai with Spaghetti Squash A Delicious Classic Thai Recipe
Keto Shrimp Pad Thai with Spaghetti Squash is a delicious classic Thai recipe. You can enjoy this low-carb classic Thai recipe without the carb-laden rice noodles. Spaghetti squash makes this Keto dish a perfect alternative and the authentic Pad Thai sauce is perfect. It is definitely Tasty Low Carb!
Keto Shrimp Pad Thai with Spaghetti Squash
Pad Thai Sauce
- 1/2 Spaghetti squash halved, with seeds and membranes removed
- 2 tablespoons Olive oil extra virgin
- 2 tablespoons Olive oil extra virgin
- 12 ounces Shrimp 20-25 peeled and deveined
- 1 Red bell pepper thinly sliced
- 2 Eggs beaten
- 1 cup Bean sprouts fresh
- 1/2 cup Peanuts
- 1/2 cup Green onions sliced on bias
- 1 tablespoon Lime juice
- 1/3 cup Peanuts chopped finely in mini-chopper for garnish
Pad Thai Sauce
- In a small bowl, combine all sauce ingredients and whisk. Set aside.
Preheat oven to 400 degrees. You will use half the squash. Check out our recipe for Cheesy Spaghetti Squash with Chicken to use the other half.
- 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 removed 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 plate.
- In a large skillet or wok, heat the olive oil over medium-high heat. Add the shrimp and stir for 2 minutes. Remove and set aside.
- Add the red bell pepper and saut for 4 minutes stir often. Push the red pepper to the side of the wok and add the beaten egg. Stir until scrambled (1 minute) and then combine with red pepper. Remove to a side plate.
- Add some of the Pad Thai sauce and drop in the spaghetti squash. Stir to coat and taste. Next, add the shrimp, eggs, and red peppers. Combine and cook for 2 minutes.
- Add the whole peanuts, bean sprouts, and lime juice combine. Plate and top with green onions and crushed peanuts.
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