This spaghetti squash pad thai recipe is a low carb version of chicken pad thai and is so incredibly delicious! This Pad Thai recipe uses spaghetti squash noodles instead of rice noodles.
In a small mixing bowl, dissolve the tamarind paste in the hot water.
Add the coconut sugar, fish sauce, and red pepper flakes. Set aside.
Heat 1 tbsp. olive oil in a large skillet over medium-high heat. Add the chicken and cook until well-browned, about 5-6 minutes. Remove the chicken from the pan and place on a plate for later, reserving the drippings in the pan.
Add onion to the same pan and stir to combine. Cook 4-5 minutes, or until onion becomes tender. Add the garlic and cook an additional minute.
Return the chicken to the pan. Add the cooked spaghetti squash noodles and sauce. Toss together to incorporate sauce with noodles. Cook 4-5 minutes, until noodles get slightly golden-brown.
Remove from heat. Add green onions, cilantro, and the chopped peanuts. Toss once more.