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Pad Thai is a classic stir-fried rice noodle dish commonly served as a street food and at most restaurants in Thailand. Here, I’ve swapped out noodles for spaghetti squash for a low-carb option. If you are a spaghetti squash skeptic, you’ll have to give this Whole30 Spaghetti Squash Pad Thai a try!
This version features spaghetti squash “noodles” in place of the usual rice noodles that are found in traditional pad Thai. You’ll roast the spaghetti squash first, then toss the noodles with seared chicken, carrots, red onions, and an umami-packed sauce for a feel good dinner. They add a light, crunchy bite and tons of nutrients to this dish.
Want to get a head start on dinner this week? You can roast the spaghetti squash and make the sauce up to three days in advance, which will save you a ton of time. When you’re ready to assemble, you can quickly stir-fry everything together and get dinner on the table in just about 20 minutes.
Ingredients:
- Spaghetti Squash
- Extra Virgin Olive Oil
- Kosher Salt
- Freshly Ground Black Pepper
- Smooth Almond Butter
- Sesame Oil
- Coconut Aminos
- Fish Sauce
- Thai Chiles
- Garlic Cloves
- Rice Vinegar
- Fresh Ginger
- Full-Fat Coconut Milk
- Boneless, Skinless Chicken Breasts
- Arrowroot Flour
- Neutral Oil
- Red Onion
- Large Eggs
- Matchstick Carrots
- Green Onions
- Roasted Cashews
- Mung Bean Sprouts
- Fresh Cilantro
- Fresh Thai Basil
- Lime
step-by-step:
step one: roast the spaghetti squash
Preheat the oven to 425℉.
Cut the squash in half lengthwise using a sharp chef’s knife. Use a large spoon to scoop out the seeds and discard. Drizzle the cut sides of the squash with olive oil. Season with salt and pepper.
Place the squash cut side down on a baking sheet and bake for about 45 minutes until tender. Let cool, then use a fork to scrape the inside of the squash to create noodles. Set aside.
step two: make the pad Thai sauce
Add all of the pad Thai sauce ingredients in a food processor or blender. Blend until smooth, about 30 seconds. Set aside.
step three: prep and cook the chicken
In a medium mixing bowl, add the sliced chicken, salt, pepper, and arrowroot starch. Toss to coat all of the chicken.
Heat the oil in a large non-stick skillet set over medium-high heat. Add the chicken and sauté until chicken is nearly cooked through, about 7 minutes.
step four: make the pad thai
Add the red onions and sauté for about 3 minutes.
Reduce the heat to medium-low. Push the chicken and onions to the side of the skillet. In a bowl, whisk the eggs, 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.
step five: toss with the pad thai sauce
Reduce the heat to low and add the prepared sauce. Stir to combine.
Add the spaghetti squash, carrots, and green onions, tossing until all of the squash is coated.
step six: assemble and serve
Divide among four bowls and top with chopped cashews, bean sprouts, cilantro, basil, and lime wedges. Enjoy!
recipe faqs:
You can use regular basil instead! Just note that the flavor will be milder and sweeter.
Yes! This dish freezes exceptionally well for up to three months. Be sure to let it cool thoroughly before transferring it to an airtight container. Let it thaw in the fridge for about 24 hours, then gently reheat it on the stovetop and garnish with some fresh toppings.
The next time you’re craving a nourishing and light dinner, I hope you’ll give this Whole30 Spaghetti Squash Pad Thai a try! Comment below and let me know what you think!
looking for more Thai-inspired recipes? try these!
Tangy Thai Shrimp and Noodle Salad
Whole30 Spaghetti Squash Pad Thai
Thai-Inspired Curry Butternut Squash Soup
Whole30 Spaghetti Squash Pad Thai
Ingredients
For the Spaghetti Squash
- 1 (2-pound) whole spaghetti squash
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
For the Pad Thai Sauce:
- 2 tablespoons smooth almond butter
- 1/2 teaspoon sesame oil
- 1/2 cup coconut aminos
- 1 teaspoon fish sauce
- 2 Thai chiles, thinly sliced
- 2 garlic cloves, minced
- 1 tablespoon rice wine vinegar
- 1- inch knob of ginger, peeled and grated
- 3 tablespoons full-fat coconut milk
For the Pad Thai:
- 1 pound boneless, skinless chicken breasts, thinly sliced against the grain
- 3/4 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons arrowroot flour
- 2 tablespoons neural oil
- 1 cup thinly sliced red onion
- 2 large eggs
- 1 cup matchstick carrots
- 4 green onions, cut into 2-inch slices (white and green parts)
- handful of roasted cashews, roughly chopped
- 1 cup mung bean sprouts
- freshly chopped cilantro
- freshly chopped Thai basil, to garnish
- 1 lime, cut into wedges, for serving
Instructions
Roast the Spaghetti Squash
- Preheat the oven to 425℉.
- Cut the squash in half lengthwise using a sharp chef's knife. Use a large spoon to scoop out the seeds and discard.
- Drizzle the cut sides of the squash with olive oil. Season with salt and pepper.
- Place the squash cut side down on a baking sheet and bake for about 45 minutes until tender. Let cool, then use a fork to scrape the inside of the squash to create noodles. Set aside.
Make the Pad Thai Sauce:
- Add all of the pad Thai sauce ingredients in a food processor or blender. Blend until smooth, about 30 seconds. Set aside.
Cook the Chicken:
- In a medium mixing bowl, add the sliced chicken, salt, pepper, and arrowroot starch. Toss to coat all of the chicken.
- Heat the oil in a large non-stick skillet set over medium-high heat. Add the chicken and sauté until chicken is nearly cooked through, about 7 minutes.
Continue Making the Pad Thai:
- Add the red onions and sauté for about 3 minutes.
- Reduce the heat to medium-low. Push the chicken and onions to the side of the skillet. In a bowl, whisk the eggs, 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:
- Reduce the heat to low and add the prepared sauce. Stir to combine.
- Add the spaghetti squash, carrots, and green onions, tossing until all of the squash is coated.
Assemble and Serve:
- Divide among four bowls and top with chopped cashews, bean sprouts, cilantro, basil, and lime wedges. Enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography and styling by Eat Love Eats.
Wow! I am so impressed with this recipe! I feel like I can never get the same flavor at home I get at Thai restaurants but this recipe hit it out of the park! I didn’t have a few of the fresh ingredients needed and substitute a little yellow Thai curry paste instead of Thai red peppers because that is what I had on hand.
Unfortunately this turned into more of a spaghetti squash soup than pad Thai. I followed all the directions to the T. Sad about how it turned out.
I’m so sorry to hear this! Let me know if I can help you troubleshoot it!
This was incredible! I made this for meal prep this week? I didn’t have any Thai chilis and it was still amazing!
This was a hit between me and my boyfriend!! Very easy and came together quickly
So glad to hear it — thanks for commenting!
So delish ! Well balanced, not too spicy and really hits the spot if you’re a pad Thai fan.
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!