Spaghetti Squash Chicken Pad Thai

19 Posted by - February 23, 2014 - Dinner


Here’s what you’ll need:

  • 1 medium-sized spaghetti squash (about 3-4 pounds)
  • 3 boneless skinless chicken breast very thinly sliced (tofu/beef/pork/shrimp optional)
  • 3 tbsp olive oil
  • Salt and pepper to taste
  • 3 eggs
  • 1 large sweet onion, thinly sliced
  • 6 cloves garlic, finely minced
  • 2 cups carrots, cut into tiny matchsticks
  • 2 cups bean sprouts
  • 2 bunches green onion, sliced
  • 6-8 tablespoons Pad Thai sauce (see below)
  • Chopped peanuts to taste (topping)
  • 1 lime, cut into wedges

Here’s what you’ll need to make the Pad Thai sauce:

Pad Thai Sauce

  • 2 tbsp light brown sugar
  • 2 tbsp fish sauce
  • 2 tbsp rice vinegar
  • 1 lime, juiced (should yield about 1 tbsp)
  • 2 tablespoons tamarind nectar  (substitute 3-5 dashes worcestershire sauce)
  • 1 clove garlic, minced
  • Chilli Flakes to taste


  1. Prepare the Pad Thai Sauce. Combine brown sugar, fish sauce, rice vinegar, juice of 1 lime, tamarind nectar, minced garlic, and red pepper flakes (if using) in a small saucepan over medium low heat. Cook sauce, stirring occasionally, until brown sugar is completely dissolved (typically just when it begins to simmer). It should yield about 8 tablespoons of sauce.
  2. Meanwhile, preheat your oven to 400°F. Cut the spaghetti squash in half with a large, sharp knife. Remove seeds and stringy guts, and brush the cut sides of the squash with 1 tablespoon of oil. Season with Kosher salt and freshly ground black pepper. Place spaghetti squash, cut side down, on a baking sheet and roast until tender and easily pierced with a knife, about 45-60 minutes.  (To test if your squash is done, scrape the flesh with a fork. If the strands come off easily, it’s done. Let the cooked spaghetti squash cool for about 5 minutes, then scrape all the flesh into a beautiful pile of spaghetti strands. Taste and season with some more Kosher salt and pepper if needed.)
  3. Heat 3 tablespoons of oil in a wok or large skillet over high/medium-high heat (I set my stove top dial to 8 out of 10). Once oil is nice and hot, add chicken (or tofu/beef/pork/shrimp if substituting) and cook, stirring frequently, for 3-4 minutes. Remove chicken and set aside.
  4. Add remaining 3 tablespoons of oil to the pan. Once hot, add  onions and cook for 1 minute. Add garlic and cook for 1 minute, stirring constantly to avoid burning. Add carrots, bean sprouts, and scallions to pan and cook for 1 minute. Return the cooked chicken to the pan with 6 tablespoons of the Pad Thai sauce and stir.
  5. Move the mixture to one side of the pan, crack the three eggs and add them to the other side. Scramble the egg with a wooden spoon and cook until just set, about 30 seconds. Combine into the Pad Thai mixture.
  6. Add cooked spaghetti squash and gently toss everything together and cook for 1-2 minutes. Taste and if Pad Thai needs more flavor, stir in the other 2 tablespoons of sauce.

Serves approx. 4-5

Approx. macros per serving:

424 Cals | 22g Fat | 33g Carbs | 26g Protein

Recipe adapted from:

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