Description
This is the one that will make you stop getting take out. This low carb spaghetti squash pad Thai is healthy, easy and tastes just like Pei Wei! Only 7 Freestyle points!
Ingredients
- 2 Tablespoons Avocado Oil
- 12 ounces, weight Shrimp, Peeled And Deveined
- 1 Red Bell Pepper, Sliced
- 2 Eggs, Beaten
- 3 cloves Garlic, Minced
- 2 Tablespoons Peanut Butter
- 2 Tablespoons Rice Vinegar
- 1 Tablespoon Soy Sauce
- 3 Tablespoons Fish Sauce
- 5 Tablespoons Swerve Brown Sugar
- 1 Tablespoon Sriracha
- 4 cups Cooked Spaghetti Squash
- ½ cups Dry Roasted Peanuts
- ½ cups Chopped Fresh Cilantro
- 1 cup Bean Sprouts
- 2 Limes, Juiced
Preparation
Heat avocado oil in a large skillet over medium heat. Add shrimp and cook on each side until pink and no longer translucent. Remove from the pan.
Add red pepper to pan and saute until limp, about 3–5 minutes. Push red pepper to one side and add beaten egg to the other side. Scramble the egg with a spatula, then combine with the red pepper.
Add garlic, peanut butter, rice vinegar, soy sauce, fish sauce, brown sugar, and Sriracha. Stir combined and scrape any browned bits or egg from the bottom of the skillet.
Add cooked spaghetti squash, peanuts, cilantro, bean sprouts, and lime juice. Toss with tongs until combined.
Top with the shrimp and serve.
Nutrition for each serving: 339 calories, 21g fat, 17g carbs, 2g fiber, 9g sugar, 32g protein. 7 WW Freestyle Points, 15 Net Carbs.
