Go Back
–+ servings
Spaghetti Squash Pad Thai

Spaghetti Squash Pad Thai

A delightful twist on the classic Thai dish, this recipe replaces traditional rice noodles with tender strands of spaghetti squash, offering a lower-carb alternative without compromising on flavor.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Course Main Course
Cuisine Thai
Servings 2 servings
Calories 350 kcal

Equipment

  • Wok or large skillet
  • Baking Sheet
  • Mixing Bowls
  • Whisk
  • Knife
  • Cutting Board

Ingredients
  

For the Pad Thai Sauce

  • 2 tablespoons tamarind paste or rice wine vinegar
  • 2 tablespoons fish sauce
  • 2 tablespoons palm sugar or brown sugar
  • 2 to 4 tablespoons water to thin the sauce

For the Pad Thai

  • 1/2 medium spaghetti squash from a 3-pound squash
  • 2 1/2 tablespoons peanut oil
  • 8 ounces extra-firm tofu diced
  • 2 tablespoons cornstarch
  • 1/2 medium yellow onion thinly sliced
  • 2 large eggs whisked
  • 2 cloves garlic minced
  • 4 scallions cut into 1- to 2-inch pieces
  • 1/2 cup bean sprouts plus more to serve
  • 2 tablespoons chopped peanuts to serve
  • lime wedges to serve
  • cilantro to serve
  • red pepper flakes to serve

Instructions
 

  • Whisk together the tamarind paste, fish sauce, and palm sugar for the sauce. Add 2 tablespoons of water to thin it out. Microwave on high heat for 30 seconds and whisk until combined into a thin sauce. Adjust the taste as needed by adding more water.
  • Cut the squash in half; save one half for another purpose. Prepare the other half by microwaving (15 minutes) or baking (30 to 45 minutes). Once cooked, shred the inside with a fork to obtain 3 to 4 cups of spaghetti squash strands.
  • Toss the diced tofu in cornstarch until all cubes are evenly coated. Set aside while prepping the other ingredients.
  • Heat a wok or large skillet over high heat until a drop of water evaporates instantly. Add a tablespoon of peanut oil and swirl to coat. Add the tofu and stir-fry until golden on all sides, 2 to 3 minutes. Transfer the cooked tofu to a plate.
  • Warm another half tablespoon of peanut oil in the pan and add the onions. Cook until they start to soften and turn golden, 3 to 4 minutes. Transfer to the plate with the tofu.
  • Warm another half tablespoon of peanut oil in the pan and swirl to coat. Pour in the whisked eggs, tilting the pan to spread them evenly. Cook until just set, then break them into large pieces with a spatula.
  • Add the cooked spaghetti squash, tofu, and onions back into the pan. Pour the prepared sauce over everything and toss to combine. Stir-fry for another minute to heat everything through.
  • Remove from heat and stir in the bean sprouts and scallions. Serve immediately, garnished with chopped peanuts, lime wedges, cilantro, and red pepper flakes.

Notes

For added flavor, consider adding crushed peanuts and a squeeze of lime before serving. To make the dish completely vegan, substitute fish sauce with soy sauce or tamari.

Nutrition

Calories: 350kcalCarbohydrates: 40gProtein: 15gFat: 18gSaturated Fat: 4gCholesterol: 100mgSodium: 600mgPotassium: 500mgFiber: 5gSugar: 8gVitamin A: 600IUVitamin C: 15mgCalcium: 100mgIron: 3mg
Keyword Low-Carb Pad Thai, Spaghetti Squash Pad Thai, Vegetarian Pad Thai
Tried this recipe?Let us know how it was!