Spaghetti Squash Pad Thai

This dish is a brilliant way to enjoy the classic sweet, sour, and savory flavors of Thai street food while keeping the meal light and veggie-packed. Using spaghetti squash instead of rice noodles prevents that "heavy" feeling after dinner, and the squash strands mimic the texture of noodles surprisingly well.

Prep time: 15 minutes | Cook time: 50 minutes | Serves: 4

Ingredients

The "Noodles" & Protein

• 1 medium spaghetti squash (about 3 lbs)
• 1 lb protein: Chicken breast (thinly sliced), shrimp (peeled/deveined), or extra-firm tofu (cubed)
• 2 large eggs (lightly beaten)
• 2 tbsp oil (peanut, avocado, or coconut oil)

The Pad Thai Sauce

• 3 tbsp soy sauce
• 2 tbsp fresh lime juice
• 1 tbsp fish sauce (essential for authentic flavor)
• 1 tbsp brown sugar
• 1 tbsp rice vinegar
• 1 tsp Sriracha or chili garlic paste (adjust to your heat preference)

The Aromatics & Crunch

• 1 cup carrots (shredded or julienned)
• 1 red bell pepper (thinly sliced)
• 3 cloves garlic (minced)
• 3 green onions (sliced, and keep white and green parts separate)
• Garnish (1/4 cup crushed peanuts, fresh cilantro, bean sprouts, and extra lime wedges)

Instructions

1. Roast the Squash: Preheat your oven to 400°F. Cut the squash in half crosswise (scoop out the seeds, drizzle with oil, and season with salt). Roast cut-side down on a baking sheet for 35–45 minutes. Once done, scrape the strands into a colander and let them drain for 5 minutes. This crucial step prevents your sauce from becoming watery.
2. Make the Sauce: Whisk all the sauce ingredients in a small bowl until the sugar is dissolved. Set aside.
3. Sauté Protein and Veggies: Heat 1 tbsp of oil in a large skillet or wok over medium-high heat. Add your chicken, shrimp, or tofu. Cook until golden and cooked through. Remove from the pan and set aside. Add the remaining oil to the same pan. Sauté the garlic, white parts of green onions, carrots, and bell peppers for 2–3 minutes until slightly softened.
4. Scramble the Eggs: Push the vegetables to the side of the pan. Pour the beaten eggs into the empty space. Let them set for 30 seconds, then scramble them into small pieces and mix with the vegetables.
5. Combine and Toss: Add the drained spaghetti squash strands, the cooked protein, and the sauce to the skillet. Toss everything together gently for 1–2 minutes just until the squash is well-coated and heated through. Do not overcook here, or the squash will lose its texture.
6. Garnish and Serve: Remove from heat. Fold in the green parts of the onions and bean sprouts. Top generously with crushed peanuts, cilantro, and a fresh squeeze of lime.