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Spaghetti Squash Pad Thai

A healthy, low-carb twist on the classic Thai dish, using roasted spaghetti squash strands tossed in a savory, tangy sauce with peanuts and fresh herbs.
Print Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Dinner, Lunch
Cuisine: Asian Fusion, Thai
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Squash & Protein
  • 1 medium spaghetti squash approx 3-4 lbs
  • 1 lb chicken breast or shrimp cut into bite-sized pieces
  • 2 large eggs lightly beaten
  • 2 tbsp olive oil divided
  • 3 cloves garlic minced
Sauce
  • 3 tbsp fish sauce
  • 2 tbsp rice vinegar or tamarind concentrate
  • 2 tbsp soy sauce or coconut aminos
  • 2 tbsp brown sugar or monk fruit sweetener
  • 1 tbsp lime juice
  • 1 tsp chili paste optional
Toppings
  • 0.5 cup bean sprouts fresh
  • 0.25 cup peanuts roasted and crushed
  • 0.25 cup green onions chopped
  • 0.25 cup cilantro fresh leaves

Equipment

  • Baking sheet
  • Wok or Large Skillet
  • Chef Knife
  • Whisk

Method
 

  1. Preheat oven to 400°F (200°C). Cut spaghetti squash in half lengthwise and remove seeds.
  2. Brush insides with 1 tbsp oil, season with salt/pepper. Roast cut-side down on baking sheet for 35-45 mins until tender.
  3. While roasting, whisk together fish sauce, rice vinegar, soy sauce, sweetener, lime juice, and chili paste in a small bowl.
  4. Scrape roasted squash into strands using a fork. Set aside.
  5. Heat remaining oil in a wok over medium-high heat. Cook chicken/shrimp until cooked through. Remove and set aside.
  6. Add minced garlic to the wok, cook 30 seconds. Push to side, add beaten eggs and scramble until set.
  7. Add squash strands, cooked protein, and sauce to the wok. Toss gently to coat and heat through (2-3 mins).
  8. Stir in bean sprouts and half the peanuts.
  9. Serve immediately topped with remaining peanuts, green onions, cilantro, and lime wedges.

Notes

To prevent watery sauce, squeeze excess moisture out of the roasted squash strands using paper towels before adding to the pan.