You guys. This recipe. I can’t even describe to you how amazing and delicious it is. You seriously won’t miss the noodles at all. I actually liked this dish better than traditional Pad Thai (which I often find sorta bland and boring). Because I’ve never made Pad Thai before, I used afewrecipes for inspiration and ended up adapting/combining them to create an entirely new recipe.
In my mind, the key to this recipe is the delicious Red Boat Fish Sauce I special ordered. If you don’t have the patience/budget/etc. for that, feel free to use any fish sauce you can find. Just try to find one without weird ingredients or added sweeteners if possible. Red Boat has only two ingredients: wild anchovies and salt.
You’ll need (serves 4-6):
1 lb frozen or fresh uncooked wild-caught shrimp
1 bunch green onions, chopped
1 medium spaghetti squash
1/2 cup creamy almond butter
2 Tbsp fish sauce
1 Tbsp sesame oil
1 Tbsp coconut aminos (I would have used this, but it was another special order and didn’t arrive in time! You can use regular soy sauce as well.)
1/2 cup macadamia nuts, crushed
1 clove garlic, crushed
1/2 cup fresh cilantro
1 tsp salt
crushed red pepper to taste
Preheat your oven to 400 degrees. Begin by cutting the spaghetti squash in half and cooking it for about 45-60 minutes on a baking sheet or foil (sliced side down). You can do this ahead of time (I did).
Once your squash is cooked, scrape out the “spaghetti” with a fork. If it’s cooked through, it should be easy to get the spaghetti out. Set it aside.
In a small bowl, combine juice from one lime, almond butter, fish sauce, soy sauce/coconut aminos, crushed red pepper, and a dash of salt. Set it aside.
In a large pan, heat sesame oil and then add green onions, garlic, and shrimp. Stir continuously for about five minutes.
Whisk eggs in a small bowl and then add to the pan. Keep stirring so the eggs don’t set!
Once the eggs start to solidify, add spaghetti squash and the sauce from the small bowl.
Keep stirring for another five minutes, or until the shrimp is cooked through. Season with more salt and crushed red pepper to taste.
Garnish with crushed macadamias and cilantro.
This is a crappy phone pic, but trust me: it’s DELICIOUS and tastes as good or better than any Pad Thai I’ve had!