I have been intrigued by recipes I see for Pad Thai, although I am very new to it. Recipes for it would indicate every recipe for it is a little different although some ingredients are consistently in all the recipes, so I went about concocting my own version, pulling from this recipe and that recipe. I had no idea if the final dish was going to be good. Told my husband “If we don’t like it, we can just go out and eat.” It far surpassed our expectations the first time I put this together! Other than the fact I got it a little too hot with peppers, the overall flavor was truly OUTSTANDING! I love when I make new culinary discoveries. I now see why people rant and rave about Pad Thai. I will definitely be making this dish on a regular basis in future! I can’t wait to try it with pork, chicken and shrimp one day.
I’m showing a lesser amount of hot pepper ingredients below than went into my dinner tonight 
as it was way too hot for as I originally constructed it. This meal would be suitable for Atkins Induction Phase, Keto diets and would even fit a Primal-Paleo lifestyle if plan-appropriate sauce ingredients are used.
INGREDIENTS:
3 cloves garlic, minced
3 T. rice vinegar
1 T. oyster sauce
1 T. low-sodium soy sauce
1 drop or pinch of your favorite sweetener (optional)
1 T. fish sauce
2 c. cooked spaghetti squash threads
2 T. olive oil
1 medium carrot, julienned lengthwise and cut into 2″ pieces
2 oz. purple onion
1 small jalapeno, seeded and cut into thin strips
1/8 tsp. crushed red pepper flakes (more if you like things HOTTER!)
1 c. bean sprouts (I had none and used 1/3 c. julienned water chestnuts)
4 large green onions, chopped, ½” pieces
12 oz. cooked crawfish tail meat, (or cooked shrimp)
3 large eggs, beaten
½ c. cilantro, chopped
1 T. butter
DIRECTIONS: Cook half the spaghetti squash by slicing in half, removing seeds, putting cut side down into baking dish with 1/2″ water and microwaving on HI for 13 minutes. Holding the squash half with a pot holder or towel, fork out threads from one half of the squash. Reserve the other half of the squash for some other use. In a small bowl, make a sauce of the first 6 ingredients. Set aside. Melt the butter in a non-stick skillet and scramble the beaten eggs lightly. Chop with a knife a bit on a cutting board and set aside for now. Cut up all the vegetables so they are ready for final cooking and assembly. Heat the oil in a large non-stick skillet. Add the carrot, purple onion, green onion and sauté until tender crisp. Add the cooked spaghetti squash threads, the bean sprouts (or water chestnuts) and crawfish tails (or shrimp). Continue to stir-fry over medium-high heat for about 5 minutes, to allow flavors to blend. Add the scrambled egg now and then the cilantro, stirring to mix them in evenly. Lower heat. Stir the sauce you prepared and pour it evenly over the mixture. Stir one last time to mix everything thoroughly. Remove from heat and serve at once.
NUTRITIONAL INFO: Makes 6 servings, each contains:
178 cals, 9.8 g fat, 8.9 g carbs, 1.9 g fiber, 7 g NET CARBS, 14 g protein, 715 mg sodium