If you are craving a dish that feels like a warm hug on a plate, my Spaghetti Squash Chicken Pad Thai Recipe is exactly what you need. This dish takes the classic Thai favorite and gives it a fresh, healthy twist by swapping traditional noodles for tender, roasted spaghetti squash. Bursting with vibrant colors, zesty lime, and a perfect balance of sweet and spicy flavors, this recipe is not only satisfying but also surprisingly simple to make. Whether you’re looking for a lighter take on Pad Thai or wanting to impress friends with something a little different, this Spaghetti Squash Chicken Pad Thai Recipe has all the deliciousness you could want with none of the guilt.
Ingredients You’ll Need
Each ingredient in this Spaghetti Squash Chicken Pad Thai Recipe has a purpose, whether it’s bringing brightness, a hint of sweetness, or that essential savory depth. Together, they create a delightful dish that’s as colorful as it is flavorful.
- Spaghetti squash: The star of the dish, providing a low-carb, noodle-like base with a satisfying texture.
- Olive or avocado oil: Used in two phases to keep everything sizzling perfectly and adding subtle richness.
- Green onions: The white parts add a tender bite when cooked, while the green parts add fresh color and brightness at the end.
- Garlic cloves: Infuse the dish with that unmistakable aroma and depth of flavor.
- Shredded carrots: Add a sweet crunch and vibrant orange hue for visual appeal and texture contrast.
- Large eggs: Lightly scrambled to add a scrumptious protein boost and that classic Pad Thai feel.
- Chicken breasts: Thinly sliced to cook quickly and soak up the sauce beautifully.
- Tapioca starch (or flour): Coats the chicken for that perfect texture and helps thicken the sauce.
- Black pepper: Adds a hint of warmth and spice to the chicken coating.
- Soy sauce or Tamari: For the salty, umami backbone of the sauce, with Tamari as a great gluten-free option.
- Fresh lime juice: Brings a zesty tang that lifts the whole dish.
- Brown or coconut sugar: Balances the savory and spicy flavors with a gentle sweetness.
- Chili garlic paste (or Sriracha): Just the right kick of heat and garlicky spice.
- Rice vinegar (or apple cider vinegar): Adds acidity to brighten the sauce and cut through richness.
- Cilantro: Finely chopped to sprinkle on top for fresh herbaceous notes.
- Limes: Served on the side for an extra squeeze of brightness at the table.
- Bean sprouts and peanuts (optional): For crunch and authentic Pad Thai texture.
How to Make Spaghetti Squash Chicken Pad Thai Recipe
Step 1: Roast the Spaghetti Squash
Begin by preheating your oven to 425°F. Cut the spaghetti squash in half lengthwise and scoop out its seeds. Drizzle a little oil on the cut sides to encourage roasting and caramelization, then place the halves face down on a parchment-paper or foil-lined baking sheet. Roasting the squash until fork tender—roughly 40 to 50 minutes—turns it into nature’s own noodle substitute that’s perfectly soft with a subtle sweetness.
Step 2: Cook the Veggies and Eggs
While the squash roasts, heat 2 tablespoons of oil in a large skillet or wok over medium heat. Toss in the white parts of the green onions, crushed garlic, and shredded carrots. Sauté them briefly to release their flavors and retain a slight crunch, about 2-3 minutes. Push the veggies to one side and pour in the whisked eggs on the empty side of the pan. Scramble the eggs gently, cooking them until just set, then combine them with the veggies. Set this colorful mixture aside for later—it’s a delicious layer of the final dish.
Step 3: Cook the Chicken
In a large bowl, toss the thinly sliced chicken breast with tapioca starch (or flour) and black pepper until evenly coated. This step ensures the chicken gets a lovely sear and helps thicken the sauce later. Add another 2 tablespoons of oil to your skillet and cook the chicken over medium heat until it’s golden and cooked through, roughly 6 to 8 minutes. This juicy, tender chicken is where a lot of the heartiness comes from.
Step 4: Make the Sauce
While the chicken cooks, whisk together your soy sauce or Tamari, fresh lime juice, brown sugar, chili garlic paste, and rice vinegar in a medium bowl. This mixture is the magic that ties every bite together with a sweet, tangy, spicy punch. Once the chicken is ready, pour the sauce into the skillet and cook everything together for about 2-3 minutes to meld those flavors perfectly.
Step 5: Prepare the Spaghetti Squash Noodles
Once the spaghetti squash is tender, use a fork to scrape out the flesh into long, spaghetti-like strands right in the squash halves. You can either stuff the chicken and veggie mixture back into the squash boats or remove all the strands and toss them directly into the skillet to blend all those brilliant flavors together. Either way, you get that delightful “noodle” texture packed with the sauce and toppings.
Step 6: Serve and Enjoy
Now comes the best part—serving your creation. Garnish with fresh bean sprouts, crushed peanuts, extra lime wedges, and a generous sprinkle of chopped cilantro. Every bite offers an exciting mix of textures and flavors that make this Spaghetti Squash Chicken Pad Thai Recipe an unforgettable meal.
How to Serve Spaghetti Squash Chicken Pad Thai Recipe
Garnishes
To take your Spaghetti Squash Chicken Pad Thai Recipe from great to unforgettable, garnishes are key. Fresh bean sprouts add a crisp, refreshing crunch, while chopped peanuts provide a nutty contrast that complements the sweet and spicy sauce. Don’t forget a generous sprinkle of vibrant cilantro and lime wedges for that final burst of herbal and citrus brightness that wakes up the palate.
Side Dishes
While this dish stands beautifully on its own, if you want to round out the meal, a simple cucumber salad or steamed Asian greens like bok choy make excellent companions. Their cool, crisp profiles balance the richness of the chicken and the complexity of the sauce, creating a harmonious dining experience.
Creative Ways to Present
For a fun twist, serve the Spaghetti Squash Chicken Pad Thai Recipe in the hollowed-out spaghetti squash shells. It’s visually impressive and eco-friendly as you’re using the squash twice. Alternatively, layering the mixture in small bowls with extra garnishes on the side turns it into a customizable fiesta where everyone can craft their perfect bite.
Make Ahead and Storage
Storing Leftovers
You can store leftover Spaghetti Squash Chicken Pad Thai Recipe in an airtight container in the refrigerator for up to 3 days. The flavors develop even more after sitting for a bit, making leftovers sometimes even better than the original!
Freezing
Because of the fresh veggies and eggs, freezing is not recommended for this particular recipe, as it can affect texture and flavor negatively. It’s best enjoyed fresh or refrigerated for short-term storage.
Reheating
Reheat leftovers in a skillet over medium heat, adding a splash of water or broth if it seems dry, to gently revive the sauce without overcooking the chicken or squash. Avoid microwaving if possible to preserve the chewy “noodle” texture of the spaghetti squash.
FAQs
Can I use other proteins instead of chicken?
Absolutely! Shrimp, tofu, or even thinly sliced beef can easily swap in for chicken in this Spaghetti Squash Chicken Pad Thai Recipe. Just adjust cooking times accordingly to ensure your protein is cooked perfectly.
Is spaghetti squash the best low-carb noodle substitute?
Yes, it’s one of the most popular low-carb substitutes because of its natural noodle-like strands and mild flavor. It holds sauces well and roasts beautifully to develop a nice texture, making it ideal for this recipe.
What if I don’t have chili garlic paste?
No worries at all! You can substitute with Sriracha or even a bit of crushed red pepper flakes mixed with garlic powder for a similar spicy, garlicky kick in your Spaghetti Squash Chicken Pad Thai Recipe.
How do I know when the spaghetti squash is done roasting?
The squash is ready when a fork easily pierces its flesh and it rips apart into strands effortlessly. Roasting times can vary slightly based on size but typically 40-50 minutes at 425°F is perfect.
Can I make this recipe gluten-free?
Definitely! Use Tamari instead of soy sauce and double-check your chili paste and other ingredients for gluten. This will keep your Spaghetti Squash Chicken Pad Thai Recipe safe and delicious for those avoiding gluten.
Final Thoughts
There’s something truly satisfying about a dish that feels both comforting and fresh all at once, and this Spaghetti Squash Chicken Pad Thai Recipe hits that sweet spot beautifully. Whether it’s a busy weeknight dinner or a weekend treat, it’s a crowd-pleaser that brings bold flavors and wholesome ingredients together in a way that keeps everyone coming back for more. I can’t wait for you to try it and make it your own!
Print
Spaghetti Squash Chicken Pad Thai Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Main Dish
- Method: Roasting
- Cuisine: Thai
- Diet: Gluten Free
Description
A healthy and flavorful twist on traditional Pad Thai using roasted spaghetti squash instead of noodles, combined with tender chicken, fresh vegetables, scrambled eggs, and a tangy, sweet-savory sauce. This low-carb, gluten-free dish offers a nutritious and colorful meal that’s perfect for weeknight dinners.
Ingredients
Spaghetti Squash
- 1 large spaghetti squash
- ¼ cup oil (olive or avocado, divided)
- 6 green onions (finely chopped, white and green parts divided)
- 2 cloves garlic (crushed)
- 1 cup carrots (shredded)
- 4 large eggs (whisked)
- 1 lb. chicken breasts (thinly sliced)
- 2 Tbsp. tapioca starch (or flour)
- ¼ tsp. black pepper
Sauce
- ⅓ cup soy sauce or Tamari (gluten-free, or Tamari)
- 3 Tbsp. lime juice (fresh)
- ¼ cup packed brown sugar (or coconut sugar)
- 1–2 Tbsp. chili garlic paste (or Sriracha sauce)
- 1 Tbsp. rice vinegar (or apple cider vinegar)
Garnishes
- Cilantro (finely chopped)
- Limes
- Bean sprouts (optional)
- Peanuts (optional)
Instructions
- Roast the Squash: Preheat your oven to 425°F. Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle a little of the oil on the cut sides of the squash halves. Place them cut-side down on a parchment paper or aluminum foil-lined baking sheet and roast for 40-50 minutes until the flesh is tender and can be easily shredded with a fork.
- Cook the Veggies and Eggs: Heat 2 tablespoons of oil in a large skillet or wok over medium heat. Add the white parts of the green onions, crushed garlic, and shredded carrots. Cook for 2-3 minutes until veggies are slightly softened. Push the vegetables to one side of the pan, pour in the whisked eggs, and scramble them until fully cooked, about 2-3 minutes. Mix the eggs back with the vegetables, then remove everything from the skillet and set aside.
- Cook the Chicken: Toss the thinly sliced chicken breasts with tapioca starch (or flour) and black pepper in a bowl to coat. Add the remaining 2 tablespoons of oil to the same skillet and cook the chicken over medium heat for 6-8 minutes, or until cooked through and lightly browned.
- Make the Sauce: While the chicken is cooking, whisk together soy sauce or Tamari, fresh lime juice, brown sugar, chili garlic paste, and rice vinegar in a bowl. Once the chicken is done, pour the sauce into the skillet and cook everything together for 2-3 minutes to allow the flavors to meld.
- Fill the Squash: Once the spaghetti squash is cool enough to handle, use a fork to shred the flesh into noodle-like strands inside each half. Divide the cooked chicken, sauce, vegetables, and scrambled eggs evenly into the squash halves. Alternatively, you can combine all ingredients in the skillet and toss together before serving.
- Serve: Garnish the Spaghetti Squash Chicken Pad Thai with chopped cilantro, bean sprouts, crushed peanuts, and lime wedges for squeezing. Enjoy this delicious, healthy meal fresh from the table!
Notes
- You can substitute brown sugar with coconut sugar for a more natural sweetener.
- For a spicier dish, increase chili garlic paste or add fresh chopped chilies.
- Bean sprouts and peanuts are optional but add great texture and flavor.
- To save time, cook the spaghetti squash in the microwave, but roasting provides the best flavor and texture.
- This recipe is naturally gluten-free if using Tamari and tapioca starch.
