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a large white bowl with spaghetti squash pad thai garnished with lime wedges, fresh herbs, and bean sprouts
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4.67 from 9 votes

Whole30 Spaghetti Squash Pad Thai

Prep Time20 minutes
Cook Time1 hour 5 minutes
Total Time1 hour 25 minutes
Course: Main Course
Diet: Gluten Free
Servings: 4
Author: Alex Snodgrass

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

Calories: 412kcal | Carbohydrates: 42g | Protein: 33g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 154mg | Sodium: 1466mg | Potassium: 1087mg | Fiber: 8g | Sugar: 12g | Vitamin A: 5950IU | Vitamin C: 31mg | Calcium: 153mg | Iron: 3mg