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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
Ingredients
  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)
Instructions
  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 https://thedefineddish.com/

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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37 Comments

  1. I have made A LOT of your recipes from the blog and the book but always thought this was just sounded iffy. I’m not a huge spaghetti squash fan and I didn’t see how it could work. I just made this tonight for the first time and I am BLOWN AWAY. This is the most delicious thing I have ever made of yours and that is saying A LOT. It’s also maybe just one of the top 5 most delicious things I’ve ever made at home. Is there anything you can’t do?

    Reply

  2. This is HANDS DOWN my favorite dish I’ve cooked of yours yet – and I’ve cooked a lot of YUMMY Defined Dish meals. I didn’t have Thai chiles so replaced them with Serrano peppers and red chiles, which was actually delectable and the perfect amount of spice. But in the future I’ll try and plan better to get my hands on the true ingredients 🙂

    Everyone doing Whole30 – make this and you will never want to order takeout again!

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  3. Doing Whole30 and tried this recipe! Added some sliced mushrooms. Replaced mung beans with shredded cabbage. It was so good!!! Everyone loved it, even the carb lovers in the house. Thanks for the great recipe!

    Reply

  4. I am so excited to make this recipe! Would it be okay to substitute peanut butter for the almond butter? I realize that will omit it from Whole 30, but I have a slight allergy to almonds. Thank you!

    Reply

  5. SO good! I was looking for a recipe to use up a spaghetti squash and I must admit I hesitated when I saw this one. Not sure why I even doubted it. No leftovers. Only thing was it was a bit spicy for the kids so I had to rinse off some of the chicken for them but overall a big hit!

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  6. This recipe was so delicious!! I’m sad we ate it all. Guessing it won’t be long before we make this again!!!!

    Reply

  7. I want to try this Pad Thai but I can’t do really spicy. How would you rate your recipe…mild, medium,hot..and how would I adjust the spice flavor?

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  9. This is delicious! Pad Thai is one of the few takeout items that my husband and I would occasionally have for dinner pre-Whole30. We tried another blogger’s recipe during our first Whole30 last year and were super disappointed – we might have messed up the recipe, but let’s just say Sunbutter is now a food aversion! Eek! Anyway, we’re now on our second Whole30. When I came across your recipe, we were hopeful, especially since you used almond butter. We were NOT disappointed! THANK YOU!! We’ve tried several of your other recipes (Jerk Wings, Mongolian Beef, etc.) and have loved them all. It’s nice to find someone whose taste buds we trust!

    Reply