This Spaghetti Squash Pad Thai is one of my favorite meal prep recipes. We love Thai food but notice that we feel better when we try to eat low(er) carbs during the week. Also a healthy lunch keeps me full and energized for the day, if I eat a heavy lunch then I just want to nap afterward!
This Spaghetti Squash Pad Thai is definitely a simplified version of what you get at your local Thai spot, but the flavors are so good. It is tangy from the fish sauce and rice vinegar, and the chopped peanuts are always my favorite part of Pad Thai!
I make this on Sunday and we will eat it throughout the week for lunch. Feel free to swap out the chicken for tofu, shrimp, beef, whatever your heart desires (or whatever you have on hand). Or skip the meat completely and chock it full of veggies. Either way, it is versatile, easy, and so delicious! This is also mild on the space level, so go wild with your spices of choice. I douse mine with lots of sriracha and chili garlic sauce.
Spaghetti Squash Pad Thai with Chicken
A low carb take on the popular Thai dish, easy to make at home!
- 1 medium spaghetti squash halved lengthwise
- 1 and 1/2 pounds chicken breast cubed
- 1/2 yellow onion thinly sliced
- 3 bunches green onion sliced
- 2 tablespoons rice vinegar or tamarind paste
- 2 tablespoons fish sauce
- 6 teaspoons sesame oil
- 1 teaspoon honey
- 2 cloves garlic minced
- 2 large eggs lightly beaten
- peanuts chopped, optional
- lime wedges optional
Preheat oven to 350° F.
Place squash on a rimmed baking sheet, cut side down. Bake for 1 hour. Flip the halves over and allow to cool for 10-15 minutes. Remove seeds and scrape flesh into stringy noodles with a fork. Set aside.*
To make sauce, heat rice vinegar or tamarind paste, fish sauce, garlic and honey in a small saucepan over medium heat. Allow to simmer for 2 minutes, stirring occasionally. Set aside
Heat 2 teaspoons sesame oil in a large wok or skillet over high heat. Coat chicken in cornstarch in a small bowl; mix well. Add chicken to wok and cook for 2-3 minutes until browned, stirring occasionally. Remove chicken from wok and set on a large plate.
Heat 2 more teaspoons sesame oil in wok. Add yellow onion and cook for about 5 minutes until golden brown, stirring occasionally. Remove from wok and set on plate with chicken.
Reduce heat to medium, and add 2 more teaspoons sesame oil to wok. Add eggs and cook for about 2-3 minutes until they are set. Do not stir. When they are almost done, use your spatula to cut up the eggs into smaller pieces. Remove from wok and set on plate with chicken and onions.
Add spaghetti squash to the wok, spreading squash into a single layer. Cook for 30 seconds, stir and make another single layer. Repeat this a few times, cooking for about 3 to 4 minutes total, until squash is warm and golden brown.
Add sauce, chicken, onion, egg, and green onions to the wok. Stir well until heated through.
Garnish with chopped peanuts and serve with lime wedges.
*This step can be done up to 24 hours in advance. Just cool the cooked spaghetti squash, shred into noodles with a fork and set in an airtight container in the fridge. Make sure to drain liquid from squash before cooking if you do this.