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Spaghetti Squash Pad Thai

This spaghetti squash pad thai recipe is a low carb version of chicken pad thai and is so incredibly delicious!  This Pad Thai recipe uses spaghetti squash noodles instead of rice noodles.

Categories Clean Eating. Gluten-Free, Low Carb, Weeknight Dinner
Difficulty Easy
Keyword pad thai spaghetti squash, spaghetti squash pad thai, spaghetti squash pad thai paleo
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4
Calories 410 kcal
Author Lacey Baier


  • 6 cups spaghetti squash noodles (1 medium spaghetti squash), cooked
  • 1/2 cup hot water
  • 1 tbsp. tamarind paste
  • 3 tbsp. coconut sugar
  • 3 tbsp. fish sauce
  • 1 tsp. crushed red pepper flakes
  • 2 tbsp. olive oil, divided
  • 6 cloves garlic, minced
  • 1 1/2 lbs. boneless and skinless chicken breasts, diced into bite-size cubes
  • 2 eggs
  • 1 yellow onion, diced
  • 5 green onions, thinly sliced
  • 1/2 cup fresh cilantro, chopped
  • 1/2 cup raw peanuts, chopped, plus more for garnish
  • 2 limes, sliced into wedges for serving


  1. In a small mixing bowl, dissolve the tamarind paste in the hot water. 

  2. Add the coconut sugar, fish sauce, and red pepper flakes. Set aside.

  3. Heat 1 tbsp. olive oil in a large skillet over medium-high heat. Add the chicken and cook until well-browned, about 5-6 minutes. Remove the chicken from the pan and place on a plate for later, reserving the drippings in the pan.

  4. Add onion to the same pan and stir to combine. Cook 4-5 minutes, or until onion becomes tender. Add the garlic and cook an additional minute.

  5. Push ingredients to one side of the pan and add 1 more tbsp. olive oil in the cleared area. Add egg and scramble until cooked through. Combine cooked egg with onion mixture.
  6. Return the chicken to the pan. Add the cooked spaghetti squash noodles and sauce. Toss together to incorporate sauce with noodles. Cook 4-5 minutes, until noodles get slightly golden-brown.

  7. Remove from heat. Add green onions, cilantro, and the chopped peanuts. Toss once more.

  8. Serve with a couple wedges of lime and sprinkle some crushed peanuts over the top. Squeeze lime over Pad Thai prior to eating, if preferred.
Nutrition Facts
Spaghetti Squash Pad Thai
Amount Per Serving (2 cups)
Calories 410 Calories from Fat 128
% Daily Value*
Fat 14.2g22%
Saturated Fat 2.8g14%
Cholesterol 202.2mg67%
Sodium 722.1mg30%
Carbohydrates 27.2g9%
Fiber 4.8g19%
Sugar 16.2g18%
Protein 43.2g86%
* Percent Daily Values are based on a 2000 calorie diet.