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Do not skip this Whole30 Spaghetti Squash Pad Thai!

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
Serves 4
A fantastic Whole30 take on Pad Thai.
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Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
  1. 4 cups cooked spaghetti squash (1 large squash or 2 small)
  2. 1 lb. boneless, skinless chicken breasts
  3. salt and pepper, to taste
  4. 2 tbsp. arrowroot flour
  5. 2 tbsp. olive oil
  6. 1 cup thinly sliced red onion
  7. 2 eggs
  8. 1 cup matchstick carrots
  9. 4 green onions, cut into 2 inch chunks (white and green parts)
  10. 1 cup mung bean sprouts
  11. freshly chopped thai basil (regular basil is fine)
  12. freshly chopped cilantro
  13. 2 limes, cut into wedges
  14. handful of roasted cashews, loosely chopped
For the Pad Thai Sauce
  1. 2 tbsp. smooth almond butter
  2. ½ tsp. sesame oil
  3. ½ cup coconut aminos
  4. 1 tsp. fish sauce
  5. 2 thai chiles, thinly sliced
  6. 2 cloves garlic, minced
  7. 1 tbsp. rice vinegar
  8. 1 inch nob of ginger, peeled and grated
  9. 3 tbsp. coconut milk (full fat)
  1. Add all of the pad thai sauce in a food processor or blender. Blend until smooth. Set aside.
  2. Slice the chicken breasts against the grain into thin slices. Place the sliced chicken in a bowl and season with salt and pepper. Add 2 tbsp. arrowroot starch. Toss to coat all of the chicken evenly.
  3. Heat 2 tbsp. oil over med-high heat in a large non-stick skillet. Add chicken and saute until chicken is cooked through, about 7 minutes.
  4. Add in the red onions and saute for about 3 more minutes.
  5. 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.
  6. 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.
  7. Add in the spaghetti squash, the carrots, and the green onion, and toss until all of the squash is coated.
  8. Serve immediately topped with chopped cashews, bean sprouts, cilantro, basil and with plenty of lime wedges. Enjoy!
The Defined Dish

Welcome! I’m Alex.

I’m a food lover sharing healthy, simple, delicious, recipes from my kitchen to yours. Here you’ll find lots of Whole30, lots of healthy, and a little indulgence here and there because…it’s all about balance y’all!

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  1. 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

  2. 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?