Spaghetti Squash Chicken Pad Thai
User Reviews
4.7
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Prep Time
20 mins
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Cook Time
40 mins
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Total Time
1 hr
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Servings
6 servings
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Calories
339 kcal
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Course
Main Course, Lunch, Dinner
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Cuisine
Thai
Spaghetti Squash Chicken Pad Thai
Description
Spaghetti Squash Chicken Pad Thai starts by roasting spaghetti squash halves until fork tender, resulting in delicate noodle-like strands. The white parts of chopped green onions, garlic, and shredded carrots are sautéed briefly, and eggs are scrambled in the same pan to provide rich texture and mild flavor. Thinly sliced chicken breast, tossed with tapioca starch and black pepper, is cooked until tender and slightly coated.
The classic Pad Thai sauce, consisting of soy sauce, fresh lime juice, brown sugar, chili garlic paste, and rice vinegar, adds a balance of salty, sweet, sour, and spicy components. Once combined, the cooked chicken and vegetables blend with the roasted spaghetti squash, creating a low-carb alternative with familiar complex flavors.
Toppings such as chopped cilantro, lime wedges, bean sprouts, and peanuts enhance the fresh and crunchy elements characteristic of Pad Thai. This dish offers a flavorful, textured meal suitable for those seeking vegetable-based noodle substitutes without sacrificing taste.
The recipe allows for prep-ahead roasting of the squash and includes storage instructions for refrigeration and freezing. Adjustments for gluten-free or Paleo diets are possible by modifying the sauce ingredients and toppings accordingly. Fresh garnishes contribute to vibrant presentation and enhanced flavors.
Ingredients
- 1 large spaghetti squash
- ¼ cup neutral cooking oil olive or avocado, divided, generic cooking oil
- 6 green onions finely chopped, white and green parts divided
- 2 cloves garlic crushed
- 1 cup carrot shredded
- 4 egg whisked
- 1 lb. chicken breast thinly sliced
- 2 Tbsp. tapioca starch or flour
- ¼ tsp. black pepper
Pad Thai Sauce
- ⅓ cup soy sauce gluten-free, or Tamari
- 3 Tbsp. lime juice fresh
- ¼ cup brown sugar or coconut sugar
- 1-2 Tbsp. chili garlic paste or Sriracha sauce
- 1 Tbsp. rice vinegar or apple cider vinegar
Toppings
- cilantro finely chopped
- lime
- bean sprout optional
- peanuts optional
Instructions
- Roast the Squash: Preheat oven to 425°F. Cut spaghetti squash in half lengthwise, remove seeds, and drizzle a touch of oil on the insides of each half. Place spaghetti squash facedown on a large parchment paper or aluminum foil-lined baking sheet. Bake in preheated oven for 40-50 minutes or until fork tender.
- Cook the Veggies and Eggs: In a large skillet or wok add 2 tablespoons oil, the white parts of the green onions, crushed garlic, and carrots. Cook over medium heat for 2-3 minutes. Push the vegetables to the side of the pan and add the whisked eggs. Scramble eggs for 2-3 minutes over medium heat, or until cooked through. Mix the eggs in with the vegetables. Remove eggs and vegetables from the skillet and place onto a plate until ready to use later.
- Cook the Chicken: Toss chicken with the starch/flour and pepper in a large bowl. Add 2 tablespoons of oil to the same skillet and cook chicken over medium heat for 6-8 minutes, or until cooked through.
- Make the Sauce: While chicken is cooking, whisk together soy sauce, lime juice, sugar, chili garlic paste, and vinegar in a medium-sized bowl. Once chicken is done cooking add sauce to the skillet and cook for 2-3 minutes.
- Fill the Squash: When spaghetti squash is done cooking, shred the inside of the halves with a fork. Add equal amounts of the chicken, sauce, veggies, and eggs to each spaghetti squash half. You can also remove all of the spaghetti squash and add it to the skillet with the chicken, sauce, veggies and eggs to toss it together.
- Serve spaghetti squash pad Thai with bean sprouts, peanuts, limes and cilantro and enjoy!
Notes
- You can roast the spaghetti squash up to two days ahead for convenience.
- Store leftovers in an airtight container in the refrigerator for 4 to 5 days; reheat gently in a skillet.
- Freezing is possible if tightly sealed to prevent freezer burn.
- Gluten-free soy sauce or tamari can substitute regular soy sauce, and bean sprouts or peanuts can be omitted for Paleo or Whole30 adaptations.
- Additional vegetables like green beans or bell peppers can be added for extra freshness and texture.
- Increase chili garlic paste to intensify the spice level to your preference.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 339 kcal
% Daily Value*
| Calories | 339kcal | 17% |
| Carbohydrates | 30g | 10% |
| Protein | 23g | 46% |
| Fat | 15g | 23% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 158mg | 53% |
| Sodium | 897mg | 37% |
| Potassium | 660mg | 14% |
| Fiber | 4g | 16% |
| Sugar | 15g | 30% |
| Vitamin A | 4068IU | 81% |
| Vitamin C | 11mg | 12% |
| Calcium | 87mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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