Spaghetti Squash Pad Thai

Spaghetti Squash Pad Thai

Are you looking for a flavorful and satisfying gluten-free recipe? Look no further! This Spaghetti Squash Pad Thai is a delicious twist on the classic Thai dish, using spaghetti squash instead of rice noodles. It's a healthy and nutritious option that doesn't compromise on taste. Get ready to tantalize your taste buds with this easy-to-make recipe!

Prep Time Cook Time Total Time Servings
15 mins 45 mins 1 hr 4 servings


  • 1 medium spaghetti squash (about 3 pounds)
  • 2 tablespoons vegetable oil
  • 2 cloves garlic, minced
  • 2 eggs, lightly beaten
  • 1 cup bean sprouts
  • 1/2 cup shredded carrots
  • 1/2 cup chopped green onions
  • 1/4 cup chopped roasted peanuts
  • 2 tablespoons fish sauce
  • 2 tablespoons soy sauce
  • 1 tablespoon lime juice
  • 1 tablespoon brown sugar
  • 1/2 teaspoon red pepper flakes (optional)
  • Lime wedges, for serving
  • Fresh cilantro, for garnish

Special Notes:

  • You can adjust the ingredients to suit your taste preferences. Feel free to add more veggies or protein of your choice.
  • If you don't have fish sauce, you can substitute it with additional soy sauce or tamari for a vegetarian version.
  • For a spicier version, add more red pepper flakes or a dash of sriracha sauce.

Cooking Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Cut the spaghetti squash in half lengthwise and scoop out the seeds and membranes using a spoon.
  3. Drizzle the cut sides of the squash with 1 tablespoon of vegetable oil and season with salt and pepper.
  4. Place the squash halves cut side down on a baking sheet and roast in the preheated oven for about 35-40 minutes, or until the flesh is tender and can easily be scraped into strands using a fork.
  5. While the squash is roasting, prepare the Pad Thai sauce. In a small bowl, whisk together the fish sauce, soy sauce, lime juice, brown sugar, and red pepper flakes (if using). Set aside.
  6. Heat the remaining tablespoon of vegetable oil in a large skillet or wok over medium heat. Add the minced garlic and cook for about 1 minute, until fragrant.
  7. Push the garlic to one side of the skillet and pour the beaten eggs into the empty space. Scramble the eggs until cooked through, then mix them with the garlic.
  8. Add the bean sprouts, shredded carrots, and chopped green onions to the skillet. Stir-fry for about 2-3 minutes until the vegetables are slightly tender.
  9. Add the cooked spaghetti squash strands to the skillet and pour the Pad Thai sauce over everything. Toss well to coat the squash and vegetables with the sauce.
  10. Cook for another 2-3 minutes, stirring occasionally, until the dish is heated through.
  11. Remove from heat and garnish with chopped peanuts and fresh cilantro.
  12. Serve the Spaghetti Squash Pad Thai hot with lime wedges on the side for squeezing over the dish.

Serving Suggestions

This Spaghetti Squash Pad Thai is perfect for a quick and healthy weeknight dinner. It can also be a great option for those following a gluten-free or low-carb diet. You can enjoy it as a main course or serve it as a side dish alongside grilled chicken or shrimp. The fresh flavors and vibrant colors make it an excellent choice for gatherings and potlucks too. Give this recipe a try and impress your friends and family with a delicious and nutritious meal!

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