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–+ Large Servings
Two plates of spaghetti squash drunken noodles
Servings: 2 Large Servings

Spaghetti Squash Drunken Noodles

5 from 1 vote
Healthy drunken noodles (also known as Pad Kee Mao) made with spaghetti squash instead of rice noodles. All the flavors of the classic Thai noodles, made lower carb, soy-free, and refined sugar-free!
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes

Ingredients

Drunken Noodles Sauce:

  • 4 Tbsp oyster sauce*
  • 3 Tbsp liquid aminos or coconut aminos
  • 2 tsp fish sauce
  • 2 Tbsp water
  • 1 Tbsp pure maple syrup or coconut sugar
  • 2 tsp red chili sauce such as sriracha
  • 2 tsp tapioca flour

Spaghetti Squash Drunken Noodles:

  • 1 3 to 4-pound spaghetti squash, cooked
  • 1 Tbsp avocado oil
  • 1 pound boneless skinless chicken thighs chopped
  • 4 cloves garlic minced
  • 1 small red bell pepper chopped
  • 1 bunch green onion chopped
  • ½ cup fresh basil chopped

Instructions

  • Cook the spaghetti squash according to your preferred method. See my tutorial on How to Roast Spaghetti Squash or my Instant Pot Spaghetti Squash. You can do this part up to 5 days in advance if you like to make recipes in parts. Simply store the cooked squash in an airtight container in the refrigerator until you’re ready to use it.
    Cooked spaghetti squash on a white plate, sprinkled with pepper and parsley
  • Add the ingredients for the sauce to a small bowl or measuring cup and stir until well-combined.
    Sauce for drunken noodles in a measuring cup.
  • Heat a large skillet (I use a 12-inch non-stick skillet) over high heat and add the chicken, bell pepper, and garlic. Cook, stirring every 2 to 3 minutes, until the chicken is golden-brown and cooked through.
    Chicken and bell peppers cooking in a skillet
  • Pour in the sauce and stir well.
    Pouring sauce into the skillet with the chicken and vegetables
  • Transfer the cooked spaghetti squash noodles to the skillet along with the chopped basil and green onions and stir well, continuing to heat over high heat. Once everything is combined, you’re done!
    Spaghetti squash and green onions on top of chicken and veggies
  • If, however, you like the noodles to be caramelized, continue cooking for another 8 to 10 minutes, or until the noodles begin sticking to the pan and begin turning golden-brown and crispy.
    Finished drunken spaghetti squash noodles in a skillet

Notes

*If you don’t like the ingredients in oyster sauce, you can swap it for hoisin sauce. The flavor won’t be identical, but it will still taste amazing.
Use either regular fresh sweet basil or Thai basil for this recipe. Either one works marvelously!
Store any leftovers in an airtight container in the refrigerator for up to 5 days.

Nutrition

Serving: 1Serving (of 2), Calories: 732kcal, Carbohydrates: 65g, Protein: 58g, Fat: 30g, Fiber: 13g, Sugar: 22g
Course: Chicken Main Dishes
Cuisine: American
Keyword: dairy free recipes, easy healthy recipes, gluten free recipes, gut healthy recipes, healthy recipe
Author: Julia
https://www.theroastedroot.net/spaghetti-squash-drunken-noodles/