Easy Pad Thai with Spaghetti Squash4
Asian,  Gluten Free,  Low-Carb,  Main Course,  Recipes

Easy Pad Thai {with Spaghetti Squash}

Easy Pad Thai with Spaghetti Squash | LemonyThyme.com

Pad Thai is my go-to Thai take-out dish.  I love everything about it.  Traditionally this is a noodle dish and who doesn’t love noodles, especially when they are stir-fried with eggs!  Yum!!  Today I decided to lighten it up a bit, so I substituted roasted spaghetti squash “noodles” for the classic rice noodles.  Results.  Two thumbs up in this house.

Roasted Spaghetti Squash1

Spaghetti squash.  It’s high on our perfect food group list.  It’s so versatile, delicious on it’s own tossed with a little butter, parmesan and fresh herbs.  Yet it’s spaghetti like strands make it a wonderful gluten-free, low carb, low calorie alternative to pasta.

Easy Pad Thai with Spaghetti Squash2
Easy Pad Thai with Spaghetti Squash3

So while this recipe is far from traditional, it does bring that delicious take-out dish right into your own kitchen.  I added chicken and shrimp for protein, which can be replaced with firm tofu for a vegetarian version.  Easy Pad Thai {with Spaghetti Squash} is my favorite new Lunch Bowl.

Easy Pad Thai with Spaghetti Squash4

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All my best,
xo Libby

Easy Pad Thai with Spaghetti Squash | LemonyThyme.com

Easy Pad Thai {with Spaghetti Squash}

Libby with Lemony Thyme
Calories 286 kcal


For sauce…

  • 2 Tbl. fish sauce
  • 2 Tbl. rice wine vinegar
  • 2 Tbl. soy sauce
  • 2 Tbl. sriracha hot sauce
  • 2 Tbl. brown sugar
  • 2 Tbl. peanut butter

For stir fry…

  • 1 medium spaghetti squash
  • 2 tsp. olive oil
  • 4 ounces boneless skinless chicken breast
  • 12 medium shrimp peeled & deveined
  • 1 Tbl. sesame oil
  • 2 eggs
  • 1 cup diced onion
  • 1 cup bean sprouts
  • 1 cup shredded carrot
  • 1/2 cup sliced scallion
  • 1/4 cup fresh cilantro leaves chopped
  • 1/2 cup peanuts chopped
  • lime wedges for serving


For sauce…

  • Whisk together all sauce ingredients; reserve.

For stir fry…

  • Preheat oven to 400 degrees.
  • Cut spaghetti squash in half, lengthwise. Scoop out seeds. Rub cavities with olive oil. Place cut side down on a shallow baking sheet. Roast for 35-45 minutes until skin is easily pierced with a fork and flesh scrapes out easily into a bowl. Reserve.
  • Cut chicken into bite sized pieces. Heat wok or large skillet over medium high heat. Add sesame oil and stir fry chicken for 3-4 minutes. Add in shrimp and cook an additional 2-3 minutes or until chicken and shrimp are cooked through. Remove from wok; reserve.
  • Add onion to wok and stir-fry for 2-3 minutes. Add in bean sprouts and carrots, cook another 2 minutes. Make a well in the center and add two eggs; scramble. Return chicken and shrimp to wok, along with spaghetti squash, scallion, cilantro and half of sauce. Fold to combine. Remove from heat. Add additional sauce to taste.
  • Serve sprinkled with chopped peanuts and lime wedges.


Serving size = 1/4th recipe = 8 WW Pts+

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