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Spaghetti Squash Pad Thai Recipe

Spaghetti Squash Pad Thai Recipe

Rebecca
This healthy twist on the classic Pad Thai uses spaghetti squash in place of noodles, offering a lighter, gluten-free alternative without sacrificing flavor. With a tangy sauce, fresh veggies, and a hint of spice, this dish is as vibrant and satisfying as the traditional version.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Main Course
Cuisine Thai-Inspired
Servings 4
Calories 250 kcal

Ingredients
  

  • 1 medium spaghetti squash
  • 2 tablespoons vegetable oil
  • 2 garlic cloves minced
  • 1 small onion thinly sliced
  • 1 red bell pepper julienned
  • 1 cup shredded carrots
  • 1 cup bean sprouts
  • 2 eggs lightly beaten
  • 1/4 cup roasted peanuts chopped, optional
  • Fresh cilantro for garnish
  • 3 tablespoons soy sauce
  • 2 tablespoons fish sauce or coconut aminos for vegetarian
  • 2 tablespoons tamarind paste
  • 1 tablespoon rice vinegar
  • 2 tablespoons brown sugar
  • 1 teaspoon chili flakes

Instructions
 

  • Roast the Spaghetti Squash: Preheat your oven to 400°F (200°C). Slice the spaghetti squash in half, scoop out the seeds, and roast cut-side up for 40-50 minutes until tender. Scrape out strands with a fork.
  • Whisk the Sauce: In a bowl, combine soy sauce, fish sauce (or coconut aminos), tamarind paste, rice vinegar, brown sugar, and chili flakes. Adjust to taste.
  • Sauté Veggies: Heat vegetable oil in a large pan or wok over medium heat. Add garlic and onion, and cook until fragrant. Add bell peppers and carrots, sautéing until slightly tender.
  • Cook Eggs: Push veggies to one side, pour in beaten eggs, and scramble until cooked through.
  • Combine and Cook: Add roasted spaghetti squash and bean sprouts to the pan. Pour the sauce over the mixture and toss to coat. Cook for an additional 2-3 minutes.
  • Garnish and Serve: Plate the Pad Thai, top with peanuts and cilantro. Serve with lime wedges for extra zest.

Notes

  • Vegetarian Option: Omit fish sauce and use soy sauce or coconut aminos.
  • Add Protein: Toss in grilled chicken, shrimp, tofu, or edamame.
  • Customize: Enhance with crushed peanuts, sesame oil, lime juice, or extra chili flakes for added flavor.
  • Storage: Store leftovers in an airtight container for up to 4 days. Reheat on the stovetop or microwave.
  • Freezing: Freeze for up to 1 month. Thaw in the fridge and reheat gently.
Keyword Spaghetti Squash Pad Thai Recipe