Spaghetti Squash Pad Thai

Let’s just say this Spaghetti Squash Pad Thai is a must-try! It’s a low carb, paleo-friendly option that is a hit time and time again. Who needs unhealthy take-out? This dish is delicious and guilt-free!

Spaghetti Squash Pad Thai from Lexi's Clean Kitchen


Customize your protein of choice and devour! 

Spaghetti Squash Pad Thai from Lexi's Clean Kitchen


Spaghetti Squash Pad Thai

Preparation 0:15 2017-02-24T00:15:00+00:00 Cook Time 0:30 2017-02-24T00:30:00+00:00 Serves     adjust servings


  • 1 medium-sized spaghetti squash
  • 2 cloves garlic, crushed
  • 1/2 red onion, chopped
  • 1/2 cup mushrooms, chopped
  • 1/2 cup carrots, chopped
  • 1/2 cup sprouts
  • 1/2 cup scallions, chopped
  • 10-20 large shrimps
  • 2 chicken breasts, cooked and shredded
  • 2-3 organic eggs



  • Preheat oven to 350°F.
  • Roast spaghetti squash and set aside
  • In a bowl mix together sauce ingredients and set aside.
  • In a large pan, sauté 1 tbsp extra-virgin olive oil with 2 garlic cloves crushed, half of a red onion chopped, chopped mushrooms, carrots, sprouts, and scallions (and any other veggies you like). Once cooked down, add shrimp and chicken (uncooked or slow cooker chicken) and cook for 5-8 minutes, until protein is cooked.
  • Add in spaghetti squash (approx. 3 cups) and sauce mixture, mix well to combine.
  • Make a space in the center of your pan and add in 2 (or 3) eggs. Let cook and mix well throughout the mixture.
  • Taste and adjust spices to desired liking*
  • Optional: Top with extra scallions and finely chopped peanuts on top*
  • Recipe Notes

  • You'll need to add as you taste!
  • If you like more of a saucy Pad Thai, taste and add more sauce as desired. I mix in sriracha in mine*
  • Nutrition Facts
    Serving Size 100g
    Amount Per Serving As Served
    Calories 248 Calories from fat 173
    % Daily Value
    Total Fat 19 29%
    Sodium 779 32%
    Carbohydrate 16 5%
    Sugars 5
    Protein 7
    Saturated Fat 7 35%
    Dietary Fiber 3 12%
    Cholesterol 42 14%

    Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

    Calories 2000 2500
    Total Fat Less than 65g 80g
    Sat Fat Less than 25g 80g
    Cholesterol Less than 300mg 300mg
    Sodium Less than 2,400mg 2,400mg
    Total Carbohydrate 300g 375g
    Dietary Fiber 25g 30g

    Spaghetti Squash Pad Thai from Lexi's Clean Kitchen


    Spaghetti Squash Pad Thai from Lexi's Clean Kitchen



    What is your favorite take-out?

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    63 comments on “Spaghetti Squash Pad Thai

    • This needs way more sauce. I doubled the sauce and then added more vinegar and aminos and garlic because it was bland. It also needs cilantro.

    • Hey Lexi-
      What would be a good substitute for Oyster Sauce? Could I use Fish sauce? any recommendations?


    • After the spaghetti squash is cooked how much, in weight should I use? The size of the squash in my area differ greatly.

      • Great question Danielle, I just added that as others may be wondering the same. About 3 cups! If yours is more, you can use it all but you may want to adjust/add additional sauce at the end.

    • Lexi, this is genius! I just posted a new spaghetti squash recipe on my site and talked about how I always forget about this superstar ingredient because I eat it the same way over and over – with tomato sauce and meatballs. I never thought about making a pad thai with it! This is definitely going onto my must-make list. Thanks for sharing 🙂

    • I absolutely LOVED this recipe! I hardly made any modifications, other than adding red peppers (I just love them!) and replacing the oyster sauce with a vegetarian oyster sauce. The sauce was to die for! Thank you the recipe. My fiancé asked me to add it to the rotation so it was definitely a hit in our home. Keep on posting! You’re the best!

    • Lexi, this recipe is so brilliant! I was dying to try this but I had no shrimp, chicken, or eggs, so I decided to try boost the veggie-count (more of the veggies listed, plus chopped celery). Also, I used a GF teriyaki sauce (San-J brand) in place of making my own. The dish turned out to be SO delicious, thank you for the inspiration!

    • I don’t usually bother with comments but this was absolutely delicious! I tweaked the sauce to suit what I had in my pantry. I used low sodium soy sauce, fish sauce, 1.5 tbs of cider vinegar 1.5 tbs of water, I also added the juice of half a lime and a little bit of honey. I will definitely make this again! The family loved it!

    • Can’t wait to try this! What can I use instead of seasoned rice vinegar? I have plain rice vinegar and all the recipes I find online say to add sugar and salt to it.

    • This looks amazing, but isn’t Pad Thai’s main flavor component Tamarind paste (or some substitute peanut butter instead because it’s readily available)? It’s it the peanutty flavor that makes it Pas Thai? Regardless, this looks incredible and I plan to try it.

      • Hi Erin,

        I’ve never ordered pad thai with peanut butter or sauce with peanut butter. I do have a chicken dish with a ‘paleo peanut sauce’ that you could add!

    • Nicole Pownall says:

      Hey Lexi,
      I loved the pad Thai! Didn’t need any modifications! Was just curious if you had the nutritional information.

    • Stephanie says:

      This recipe is on my to do list since may 2014!!! I finally did it tonight, and OH MY GOD, amazing flavor. Added sriracha sauce at the end to make it spicy, and my fiancé can get enough of it. Thank you for this recipe!!!!

    • This was wonderful! I like mine on the drier side, so I just left it on the stove to cook off some of the liquid. I didn’t have seasoned rice vinegar either, so I just added some salt! Thank you for this recipe! Definitely cured my hankering for Asian food!

    • wow delicious! This is my very first spaghetti squash endeavor and I don’t know if I’ll ever use pasta again! Even my manly fiancé loved it – said it was better than actual pad Thai 🙂 my only modification was a bit of peanut oil mixed in with the olive, zucchini instead of carrot ( because I had no carrot and the zucchini was on the way out) and red bell pepper. Thanks so much for putting this recipe out there!

    • Tried this tonight and it was delicious. I modified to use two tablespoons of peanut butter. My fiance and I loved it and will be making it again!! Thank you!

    • Mmmmm, looks good. I’m always on the lookout for tasty Thai recipes. I’m thinking I’d beat the eggs up, add some fish sauce and almond butter, but full speed ahead with the shrimp and chicken!

    • Mmmmm, pad thai. I told my hubby that we are going to start eating spaghetti squash and zucchini and we both LOVE pad thai! This could be the recipe to convince him that it’s worth the swap!

    • Hey Lexi!

      I’m really excited about this recipe! Just curious though… I’m in the middle of a whole30. Do you have a suggestion for a substitute for the seasoned vinegar which has sugar? Thanks!

    • Made the dish tonight – loved it and will definitely make it again. We mixed the eggs ups before pouring them into the hole. Once they cooked up I stirred to mix them in. We used oyster sauce instead of the coconut aminos.

    • This is definitely NOT pad Thai. I made it exactly to the recipes specifications and it is my first whole 30 failure. My entire kitchen smells like stinky fish. Will be tossing and starting over with something else tonight. Ugh. That’s a lot of fresh produce to waste.

      • I’m sorry you had a bad experience. Everyone really likes this recipe! I’m wondering why it smelled like fish, since you are using only pre-cooked shrimp in it?

    • Christabel says:

      This recipe was a total disaster for me. A warning to those of you that might make this: if you overbake the squash, it’s not going to work. Mine turned into a liquid-y clump when I added it to the veggies. It just got worse as I cooked everything and once the sauce was added it was entirely flavorless. A real bummer.

    • I just got done making this, and it was delicious!! So easy, this is definitely going into my recipe rotation.

    • Stephanie says:

      This wasn’t the prettiest dish I’ve ever made, but it was very flavorful. I skipped the homemade sauce and just bought a clean Pad Thai sauce. It wasn’t nearly spicy enough for me either, so i added quite a bit more red pepper. Overall, good recipe. And lots of leftovers!

    • The recipe looks good and I am excited to try it out. One thing I did notice and thought you should be aware about is one of the pictures on your post. In many Asian cultures it is considered very bad form and disrespectful to have chopsticks sticking out/standing in the bowl as it resembles incense being burned at a funeral and other funeral rituals. I just thought you should be aware.

    • Traditional pad thai does have peanuts on the top. Will add cashews since I’m doing a Whole30. Thais use fish sauce in everything, so I added a dash of that, too. Also, I cook a lot and use tons of different recipes and never have seen anyone say “ground garlic.” Are you meaning garlic powder?

    • This is a great recipe! I Modified the sauce to my preferences and it was delicious. My only problem was with the spaghetti squash not holding up and turning to mush. It might be I didn’t cook the squash right this time… Who knows. But it was still good. I think I am going to try it with zuchinni noodles next time. I have better luck with those.

    • Oh my God. Made this tonight and it was amazing!!! Better than greasy Pad Thai from the local delivery place. My roommate says its the best thing I’ve ever made. Bravo! Thank you!!

    • Flavor was good, needed a tad more sauce. The squash in an hour was way mushy and over cooked…but it was still tasty. Will make again and cook the squash less in the oven.

    • Courtney Lott says:

      This was amazing! I subbed zucchini noodles to save a little time and it was perfect. Thanks for sharing this recipe!


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