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Do not skip this Whole30 Spaghetti Squash Pad Thai!
Pad Thai is a classic, is a stir-fried rice noodle dish commonly served as a street food and at most restaurants in Thailand as part of the country’s cuisine. Here, I’ve swapped out noodles for spaghetti squash for a low-carb option and a fun way to use the veggie on any weeknight. If you are a Spaghetti Squash skeptic, you’ll have to give this Whole30 Spaghetti Squash Pad Thai a try!
Whole30 Spaghetti Squash Pad Thai
Ingredients
For the Pad Thai Sauce:
- 2 tablespoons smooth almond butter
- ½ teaspoon sesame oil
- ½ cup coconut aminos
- 1 teaspoon fish sauce
- 2 thai chiles thinly sliced
- 2 garlic cloves, minced
- 1 tablespoon rice vinegar
- 1- inch knob of ginger peeled and grated
- 3 tablespoons full-fat coconut milk
For the Pad Thai:
- 4 cups cooked spaghetti squash 1 large squash or 2 small
- 1 lb. boneless skinless chicken breasts
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons arrowroot flour
- 2 tablespoons olive oil
- 1 cup thinly sliced red onion
- 2 eggs
- 1 cup matchstick carrots
- 4 green onions, cut into 2 inch chunks (white and green parts)
- 1 cup mung bean sprouts
- freshly chopped thai basil, regular basil is fine
- freshly chopped cilantro
- 2 limes, cut into wedges
- handful of roasted cashews, loosely chopped
Instructions
Make the Pad Thai Sauce:
- Add all of the pad thai sauce in a food processor or blender. Blend until smooth. Set aside.
Cook the Chicken:
- Slice the chicken breasts against the grain into thin slices. Place the sliced chicken in a bowl and season with salt and pepper. Add the arrowroot starch. Toss to coat all of the chicken evenly.
- In a large non-stick skillet, heat the avocado oil over medium-high heat. Add chicken and saute until chicken is cooked through, about 7 minutes.
Continue Making the Pad Thai:
- Add in the red onions and saute for about 3 more minutes.
- Turn heat down to medium-low. Push the chicken and onions to the side of the skillet. In a bowl, whisk the 2 eggs together, then pour them into the skillet on the empty side. Let them set, like an thin omelette, then chop up and toss into the chicken.
Toss with the Pad Thai Sauce:
- Turn heat down to low and then pour in the sauce. Using the back of a spoon or spatula, scrape up all the brown bits.
- Add in the spaghetti squash, the carrots, and the green onion, and toss until all of the squash is coated.
Assemble and Serve:
- Serve immediately topped with chopped cashews, bean sprouts, cilantro, basil and with plenty of lime wedges. Enjoy!
Nutrition
Calories: 421kcal, Carbohydrates: 30g, Protein: 31g, Fat: 20g, Saturated Fat: 5g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 10g, Trans Fat: 0.02g, Cholesterol: 154mg, Sodium: 1292mg, Potassium: 904mg, Fiber: 5g, Sugar: 8g, Vitamin A: 5746IU, Vitamin C: 27mg, Calcium: 114mg, Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Phenomenal recipe. Simple and delicious. Have made over and over. Highly recommend!
thank you so much!
Can you provide the nutritional info for spaghetti squash pad Thai? Thank you!!
Just updated this! Please note this is an automated calculation and should be viewed as an estimate.
Woukd cashew butter over almond butter affect the taste too much?
No it would still be great with Cashew butter.
THIS IS THE BEST PAD THAI RECIPE EVER I’ve made it SO many times and everyone always asks about it and I send this recipe 🙂 I’ve made it with the spaghetti squash but have also made this with regular pad thai noodles and it’s better than any take out I’ve gotten
Love to hear it! This is a favorite of mine too.
Made this and it was outstanding! I would like to make it for a friend who has ciliate and is gluton free. Is this recipe gluton free?
Yes, this is gluten-free!