Spaghetti Squash Pad Thai

This Spaghetti Squash Pad Thai combines tender spaghetti squash noodles with juicy chicken, crunchy veggies, and a flavorful peanut sauce for a fun twist on a classic Thai dish. It’s an easy, delicious meal that’s packed with vibrant flavors and perfect for weeknight dinners or meal prep!

Craving the bold, tangy flavors of classic pad Thai but want to try something a little different? This Spaghetti Squash Pad Thai is a fun twist on the traditional Thai dish, using spaghetti squash noodles to create a unique and delicious meal. Packed with fresh veggies, tender chicken, and a rich peanut sauce, it’s a flavorful and satisfying way to enjoy your favorite pad Thai in a new way. Whether you’re a spaghetti squash fan or trying it for the first time, this recipe is sure to become a favorite in your kitchen!

Why This Recipe Works

• Light and satisfying: Spaghetti squash noodles offer a lighter texture that pairs perfectly with the bold, savory flavors of the dish, making it both filling and refreshing. It’s a great way to get a veggie-packed dish with delicious taste and texture. 
• Packed with flavor: With a flavorful sauce made from ingredients like soy sauce, peanut butter, and lime juice, you still get the rich, tangy taste of regular pad Thai, but with fewer carbs.
• Versatile and easy: This easy recipe lets you mix and match proteins and veggies based on what you have in your kitchen. Plus, it’s perfect for meal prepping and storing in an airtight container for next time!

Supplies Needed

• Baking sheet or Glass Pie Plate (depends on your cooking method for your squash)
• Sharp knife
• Cutting board
• Large skillet or frying pan
• Medium bowl
• Small bowl
• Spatula or tongs
• Strainer 

Ingredients

Here’s a quick look at the ingredients for this spaghetti squash pad Thai recipe. You can also swap things out depending on your preferences or what you have available:

For the Pad Thai Sauce:

• Soy sauce or coconut aminos as a low-sodium alternative
• Peanut butter or almond butter for a creamy, nutty flavor
• Lime juice for a tangy kick
• Sesame oil for that rich, nutty taste
• Rice vinegar or white vinegar for acidity
• Tamarind paste or a blend of lime and brown sugar for sweetness
• Chili paste or sriracha for a bit of heat

For the Pad Thai:

• Spaghetti squash noodles (substitute with zucchini noodles if desired)
• Diced chicken thighs, tofu, or shrimp (whatever protein you prefer)
• Red bell pepper, green onions, red onions, and carrots for crunchy veggies. You can also add bean sprouts if they are available at your local grocery stores. 
• Eggs for that scrambled egg texture common in pad Thai
• Peanuts or sesame seeds for garnish

Methods for Cooking Spaghetti Squash

Spaghetti squash is the star of this dish, and there are two main ways to cook it: roasting or microwaving.

Roasting Method:

1. Preheat your oven to 400°F.
2. Cut the spaghetti squash in half with a sharp knife and scoop out the seeds.
3. Drizzle the squash halves with olive oil, salt, and black pepper.
4. Place the squash cut side down on a parchment paper-lined baking sheet.
5. Bake in the preheated oven for about 30-40 minutes until the squash is tender and you can easily scrape out the “noodles” with a fork.

Microwaving Method:

1. Cut the squash in half and scoop out the seeds.
2. Place the squash halves cut side down in a microwave-safe dish with a little water to just cover the bottom and slightly go up the sides of the squash. 
3. Microwave on high for 5-10 minutes, depending on the size. When it’s tender, scoop out the spaghetti-like strands. Please note, the squash will be very hot and create a lot of steam so be mindful of the temperature.
4. Straining- This method steams the squash and for the best texture in the Pad Thai, I recommend using a strainer and pressing out as much liquid as possible from the squash to prevent a soggy dish and sauce. 

Both methods result in tender, slightly crunchy spaghetti squash noodles that are a great substitute for traditional pad Thai noodles or glass noodles.

How to Make Spaghetti Squash Pad Thai

1. Prepare the spaghetti squash: Roast or microwave your squash until tender, then scrape out the spaghetti-like strands and set aside. Make sure to press out excess water if using the microwave method to reduce sogginess. 
2. Make the sauce: In a medium bowl, whisk together the sauce ingredients: soy sauce, peanut butter, lime juice, sesame oil, rice vinegar, and chili paste. Set aside this flavorful sauce.
3. Cook the chicken: Heat a tablespoon of oil in a large skillet over medium-high heat. Add diced chicken thighs (or your protein of choice) and a bit of the sauce. Stir-fry until the chicken is cooked through, about 5-7 minutes.
4. Add veggies: Toss in diced red bell pepper, green onions, garlic, and ginger. Stir-fry for about 1-2 minutes until slightly softened.
5. Scramble the eggs: Push everything to one side of the skillet and pour the beaten eggs into the open side. Let them sit for a moment, then scramble and mix them in with the veggies and chicken.
6. Add spaghetti squash: Once the eggs are scrambled, add the cooked spaghetti squash noodles to the pan along with the rest of the sauce. Stir everything together to coat the ingredients in the flavorful sauce.
7. Garnish and serve: Remove the pad thai from the heat and garnish with chopped peanuts, fresh cilantro, and a squeeze of lime juice. Serve hot and enjoy this delicious, low-carb twist on a classic pad Thai recipe!

Expert Cooking Tips

• Don’t overcook the spaghetti squash: You want the noodles to be al dente, just like traditional rice noodles, so keep an eye on them while roasting or microwaving.
• Use the right skillet: A large skillet or wok is ideal for stir-frying the ingredients and giving them that delicious, slightly charred flavor.
• Customize the protein: This dish works well with tofu, shrimp, or chicken thighs. Try swapping in different proteins based on what you like or have on hand.
• Prep your veggies ahead of time: Cut your red bell pepper, green onions, and carrots beforehand to keep the cooking process quick and easy.
• Double the sauce for extra flavor: If you love a saucy pad Thai, consider making a little extra sauce for drizzling on top at the end.

This spaghetti squash pad Thai is a great way to enjoy the flavors of traditional pad Thai without the carbs! It’s perfect for a weeknight dinner or meal prep and offers a healthy, delicious alternative to regular pad Thai noodles. Whether you’re looking for keto pad Thai, low-carb options, or just a fresh take on this classic Thai dish, this recipe hits all the right places!

More Recipes To Try:

Thai Basil Beef Bowls

Grilled Thai Curry Wings

Beef and Broccoli with Spaghetti Squash

Sheet Pan Shrimp Boil

Coconut Curry Butternut Squash Soup with Thai Chicken Meatballs

Spaghetti Squash Pad Thai

A healthier, low carb approach to a classic Pad Thai dish. This recipe features a keto friendly peanut sauce, chicken, and stir fried veggies over spaghetti squash noodles.

5 from 13 votes

Print Pin Rate

Course: Main Dishes

Cuisine: Thai

Prep Time: 15 minutes minutes

Cook Time: 15 minutes minutes

Additional Time: 40 minutes minutes

Total Time: 1 hour hour 10 minutes minutes

Servings: 4

Author: Bon Appeteach

Ingredients

• 1 medium- large Spaghetti Squash
• 1 lb. Chicken diced into cubes
• 1/2 cup Red pepper diced
• 3 Green Onions
• 1/3 cup Carrots- Optional (julienne cut)
• 2 Cloves Garlic (minced)
• 2 tsp Fresh Ginger (minced)
• 1/4 cup Coconut Aminos (can substitute with soy sauce)
• 1 Tbsp. Sugar Free Almond Butter or peanut butter
• 1/2 Lime juiced
• 1 Tbsp. Water
• 1 Tbsp. Rice Wine Vinegar
• 1 Tbsp. Chili Paste sambal oelek
• 2 Eggs beaten
• Sesame oil for cooking the chicken

Instructions

• Start by preparing your squash either by roasting (this can take up to an hour) or microwaving (do this if your in a hurry). To roast: cut the squash in half and sprinkle with olive oil, salt, and pepper. Place face down on a baking sheet and bake till tender for 45-60 minutes at 400 F. To Microwave (my preferred method): Slice in half, remove the seeds and place face down in a microwaveable safe dish. Add about a cup of of water and then microwave till tender 5-10 minutes depending on the thickness. Once tender, carefully (it’s hot) scoop the insides out and set aside.
• Combine the coconut aminos (or soy sauce), sugar free almond butter (or peanut butter), rice wine vinegar, lime juice, chili paste, and water into a bowl. Whisk until the almond butter is dissolved and the sauce becomes thicker.
• Slice your chicken into 1 inch cubes. Season with salt and pepper. Dice the red pepper, green onion, and the carrots (julienne cut or buy pre-shredded). Mince the garlic and the ginger.
• Add a little sesame oil (or use a high smoke point oil like avocado or grapeseed) to a wok or large heavy bottom cast iron skillet. Heat to medium-high.
• Add the chicken and a 3 tablespoons of sauce. Cook the chicken completely stirring frequently.
• Add the red pepper, green onion, garlic, and ginger (wait to add the carrots). Cook 1-2 minutes.
• Move all the food in the pan to the side. Add the two beaten eggs and add the mixture into the open area in the pan. Allow it to set for a moment and then begin to scramble.
• Mix everything together then add in the carrots (they cook fast) and the spaghetti squash.
• Pour in the remaining sauce. Stir everything until fully coated in the sauce then remove it from the heat. Garnish with crushed peanuts or sliced almonds, cilantro, and sriracha!

Notes

Don’t have coconut aminos? Use soy sauce as a substitute!