Ingredients for Sauce
2 tablespoons light brown sugar
2 tablespoons fish sauce
2 tablespoons rice vinegar*
1 lime, juiced (should yield about 1 tablespoon)
2 tablespoons tamarind nectar**
1 clove garlic, minced
Pinch Red Pepper Flakes (optional)
*you can substitute regular distilled white
vinegar if needed.
Ingredients
1 medium-sized spaghetti squash (about 3-4 pounds)
7 tablespoons neutrally-flavored oil, such as canola or vegetable oil
Kosher salt and Freshly ground black pepper
3 eggs
About 1 cup or more of shrimp
1 large red onion, thinly sliced
6 cloves garlic, finely minced
2 cups carrots, cut into tiny matchsticks
2 cups bean sprouts
2 bunches scallions, sliced
6-8 tablespoons Pad Thai sauce (see below)
3/4 cup peanuts, chopped
1 lime, cut into wedges
Prepare the Pad Thai Sauce. Combine brown sugar, fish sauce, rice vinegar, juice of 1 lime, tamarind nectar, minced garlic, and red pepper flakes (if using) in a
small saucepan over medium low heat.
Cook sauce, stirring occasionally, until brown sugar is completely dissolved (typically just when it begins to simmer). It should yield about 8 tablespoons of
sauce.
Meanwhile, preheat your oven to 400°F.
Cut the spaghetti squash in half with a large, sharp knife. Remove seeds and stringy guts, and brush the cut sides of the squash with 1 tablespoon of oil.
Season with Kosher salt and freshly ground black pepper. Place spaghetti squash, cut side down, on a baking sheet and roast until tender and easily pierced
with a knife, about 45-60 minutes.To test if your squash is done, scrap the flesh with a fork. If the strands come off easily, it's done.
Let the cooked spaghetti squash cool for about 5 minutes, then scrape all the flesh into a beautiful pile of spaghetti strands. Taste and season with some
more Kosher salt and pepper if needed.
Heat 3 tablespoons of oil in a wok or large skillet over high/medium-high heat (I set my stove top dial to 8 out of 10). Once oil is nice and hot, add shrimp
and cook, stirring frequently, for 3-4 minutes. Remove and set aside.
Add remaining 3 tablespoons of oil to the pan. Once hot, add red onions and cook for 1 minute.
Add garlic and cook for 1 minute, stirring constantly to avoid burning.
Add carrots, bean sprouts, and scallions to pan and cook for 1 minute.
Return the cooked shrimp to the pan with 6 tablespoons of the Pad Thai sauce and stir.
Move the mixture to one side of the pan, crack the three eggs and add them to the other side. Scramble the egg with a wooden spoon and cook until just
set, about 30 seconds. Combine into the Pad Thai mixture.
Add cooked spaghetti squash and gently toss everything together and cook for 1-2 minutes. Taste and if Pad Thai needs more flavor, stir in the other 2 tablespoons
of sauce.
Serve Pad Thai immediately with lime wedges and chopped peanuts.