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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
2017-03-31 06:31:36
Serves 4
A fantastic Whole30 take on Pad Thai.
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Ingredients
- 4 cups cooked spaghetti squash (1 large squash or 2 small)
- 1 lb. boneless, skinless chicken breasts
- salt and pepper, to taste
- 2 tbsp. arrowroot flour
- 2 tbsp. 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
For the Pad Thai Sauce
- 2 tbsp. smooth almond butter
- ½ tsp. sesame oil
- ½ cup coconut aminos
- 1 tsp. fish sauce
- 2 thai chiles, thinly sliced
- 2 cloves garlic, minced
- 1 tbsp. rice vinegar
- 1 inch nob of ginger, peeled and grated
- 3 tbsp. coconut milk (full fat)
Instructions
- Add all of the pad thai sauce in a food processor or blender. Blend until smooth. Set aside.
- 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.
- 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.
- 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.
- 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.
- Serve immediately topped with chopped cashews, bean sprouts, cilantro, basil and with plenty of lime wedges. Enjoy!
The Defined Dish https://thedefineddish.com/
Could you use tahini? Or stick with the almond butter? Can’t wait to try this – I LOVE all your recipes and make them pretty much every night! My husband is trying keto and so I need more low carb options, this looks delish!
Tahini would work well!
This recipe is SO GOOD. I just made it for dinner for my husband and I. We both loved it, thank you! 🧡🧡
Hi! Quick question, you add the carrots at the end with the squash and green onions, on low heat until squash is coated. Does this mean the carrots are basically raw in this dish?
They will be slightly softened but still have a slight crunch to add a different texture to the dish.
My husband HATES spaghetti squash, but begs for this recipe! Says it’s the only way he will eat spaghetti squash. It’s just so good, and easy!!!!
Two questions! Does it reheat well? And can I use cashew butter instead of almond butter?
yes and yes!!! I recommend reheating in a skillet on the stovetop for best results.
I loved this recipe. The pad thai sauce was amazing!
This was the most amazing spaghetti squash recipe we have ever had! We couldn’t find the Thai chilies so we used a 1/2 scotch bonnet and we couldn’t get bean sprouts but OMG so so good, we don’t have a clue what Whole 30 is but we are trying to stick with a low carb plan.
Thank you!
Fantastic!!!
Dang! Another fantastic recipe. I used spiralized butternut squash because I didn’t have spaghetti squash and it was delish! So satiating. You rock. Thank you!
I’ve never left a recipe review before but I felt compelled to leave one for this because it is THE BEST THING I’VE EVER EATEN! I’m obsessed! So flavorful, yet still very healthy. I omitted the chiles so that it wasn’t spicy. SO GOOD! I’ve already made the dish twice and convinced friends to make it too. (All had rave reviews). A must try!!!
So excited to try this but cannot find thai chilis anywhere ! We love heat so I don’t want to omit. Suggestions for a substitute?
I couldn’t find Thai chilies either, my grocery recommended the seranos and it turned out great.