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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+