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Spaghetti Squash Pad Thai Recipe

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4.4 from 10 reviews

A healthy and flavorful twist on traditional Pad Thai using roasted spaghetti squash as a low-carb noodle alternative. This recipe features tender chicken breast sautéed with fresh vegetables and tossed in a creamy, tangy chili almond sauce, garnished with vibrant green onions, cilantro, lime wedges, and optional crunchy salted almonds.

  • Total Time: 1 hour 5 minutes
  • Yield: 4 servings

Ingredients

Main Ingredients

  • 1 large spaghetti squash (approx. 5 cups after roasting)
  • 1 lb boneless skinless chicken breast
  • ½ teaspoon chopped ginger
  • ½ cup chopped yellow onion
  • 1 sliced red bell pepper
  • 1 cup matchstick carrots
  • Green onions, for garnish
  • Fresh cilantro, for garnish
  • Lime wedges, for garnish
  • 2 Tablespoons chopped salted almonds (optional)

For Cooking

  • 1 Tablespoon + 2 teaspoons olive or avocado oil
  • Sea salt and ground pepper, to taste

Chili Almond Sauce

  • ½ cup natural almond butter (no sugar added)
  • 2 Tablespoons fresh lime juice
  • 1 Tablespoon low sodium tamari or coconut aminos
  • 1 inch knob fresh ginger (peeled)
  • 2 cloves garlic
  • 2 teaspoons maple syrup
  • 1 teaspoon sambal oelek or crushed red pepper
  • ¼ cup water

Instructions

  1. Cook the spaghetti squash: Using your preferred roasting method (such as the ring method), roast the spaghetti squash until tender. Once cooked, shred the flesh with a fork to create noodle-like strands and set aside.
  2. Prepare chili almond sauce: While the squash is roasting, combine almond butter, lime juice, tamari or coconut aminos, peeled ginger, garlic, maple syrup, sambal oelek, and water in a blender or food processor. Blend until the sauce is smooth and creamy. Set aside.
  3. Cook the chicken: Chop chicken breasts into 1-inch chunks. Heat 1 tablespoon of oil in a large skillet over medium heat. Add the chicken pieces, season liberally with sea salt and ground pepper, and cook, stirring frequently, until the chicken is golden on all sides and fully cooked through with no pink remaining. Remove from skillet and set aside.
  4. Sauté vegetables: Add the remaining 2 teaspoons of oil to the same skillet. Add ginger, chopped onion, sliced red bell pepper, and matchstick carrots. Cook, stirring occasionally, for about 5-6 minutes until the vegetables begin to soften.
  5. Combine chicken and sauce with vegetables: Return the cooked chicken to the skillet with the vegetables. Pour in the chili almond sauce and stir thoroughly to combine all ingredients evenly.
  6. Add spaghetti squash: Incorporate the shredded spaghetti squash into the skillet mixture. If the skillet is too small, transfer everything to a large bowl to mix well, ensuring all strands are coated with the sauce.
  7. Serve: Plate the spaghetti squash Pad Thai immediately. Garnish with sliced green onions, fresh cilantro leaves, lime wedges, and optionally sprinkle with chopped salted almonds for a crunchy finish.

Notes

  • The spaghetti squash can be roasted ahead of time and stored in the refrigerator for up to 3 days.
  • For a vegetarian or vegan option, substitute chicken with tofu or tempeh and use a plant-based tamari sauce.
  • Adjust sambal oelek quantity based on your preferred spice level.
  • Use fresh lime juice for the best tangy flavor.
  • Salted almonds add extra texture but can be omitted for nut allergies.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Thai
  • Diet: Low Fat

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