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3 Amazing Spaghetti Squash Pad Thai Secrets

Spaghetti Squash Pad Thai
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Enjoy a delicious, lighter take on classic Pad Thai using tender spaghetti squash instead of traditional noodles. This recipe offers bright, authentic flavors perfect for a satisfying, low-carb meal.

Ingredients

Scale
  • 1 medium spaghetti squash
  • 8 oz shrimp or chicken (optional)
  • 2 tablespoons fish sauce
  • 2 tablespoons tamarind paste
  • 2 tablespoons brown sugar or coconut sugar
  • 1 tablespoon soy sauce or tamari
  • 1 tablespoon rice vinegar
  • 1 teaspoon Sriracha or chili garlic sauce (adjust to taste)
  • 2 tablespoons peanut oil or avocado oil
  • 2 cloves garlic, minced
  • 1 shallot, thinly sliced
  • 1/2 cup firm tofu, cubed (optional)
  • 1/4 cup unsalted peanuts, roughly chopped
  • 2 tablespoons fresh lime juice
  • 1/4 cup fresh bean sprouts
  • 2 green onions, chopped
  • Fresh cilantro, for garnish

Instructions

  1. Preheat your oven to 400°F (200°C). Puncture the spaghetti squash several times with a fork. Bake for 30-40 minutes, or until tender.
  2. Cut the squash in half lengthwise and scoop out the seeds. Use a fork to scrape out the flesh into strands, resembling noodles. Set aside.
  3. In a small bowl, whisk together the fish sauce, tamarind paste, brown sugar, soy sauce, rice vinegar, and Sriracha to create the Pad Thai sauce.
  4. Heat the oil in a large skillet or wok over medium-high heat. Add garlic and shallots; cook for 1 minute until fragrant.
  5. If using protein or tofu, add it now and cook until done.
  6. Pour the prepared sauce into the skillet and let it bubble for about 30 seconds.
  7. Add the spaghetti squash strands to the skillet. Toss gently to coat everything evenly with the sauce. Cook for 2-3 minutes, allowing the squash to warm through.
  8. Remove the skillet from the heat. Stir in the lime juice, bean sprouts, and most of the chopped peanuts.
  9. Serve immediately, garnished with chopped green onions, fresh cilantro, and remaining peanuts.

Notes

  • For a vegetarian version, skip the shrimp/chicken and add extra tofu or vegetables like sliced carrots or bell peppers.
  • Tamarind paste provides the signature sour note; do not omit it if you want authentic flavor.
  • You can prepare the squash strands ahead of time and store them in the refrigerator for up to three days.

Nutrition

Find it online: https://flavorvista.com/spaghetti-squash-pad-thai-recipe/