Spaghetti Squash Pad Thai

SonjaMain Courses, Popular40 Comments

Spaghetti Squash Pad Thai | A Couple Cooks

Spaghetti Squash Pad Thai | A Couple CooksSpaghetti Squash Pad Thai | A Couple Cooks

Even after writing a blog for years, it’s still hard to put your work out there. You would think that after posting hundreds of recipes, adding yet another to the vast collection in cyberspace wouldn’t be a big deal. But it’s still hard to share a recipe with the world, knowing that readers may not be quite as invested as you are (since you picked out the squash at the market, thought for hours about the recipe, cooked it and then spent hours trying to capture its best angle).

All that to say, this recipe is truly one of my favorites we’ve made this year. I almost didn’t want to share it since it’s that dear to me. The squash is from our local market, and we cooked it up on a whim, not realizing it would turn out an explosion of flavor. I looked forward to the leftovers for days, and it even made one of my dear friends into a passionate advocate for spaghetti squash.

Spaghetti squash is often treated in an Italian manner by adding tomato sauce or herbs, but we loved this Thai take. It’s not a traditional pad thai by any means, but it’s a lovely variation. (Just remember – it’s not noodles!)

A few notes:

-Make sure to buy a large spaghetti squash for the recipe; if the squash are small, use two.

-When portioning the meals, give yourself a hefty portion of squash and top with a good amount of peanuts to make for a filling serving.

-This recipe work for many diets: vegetarian, vegan, gluten-free, and dairy-free, with the potential to convert skeptics to eating squash.

Spaghetti Squash Pad Thai
Serves: 4 to 6
What You Need
  • 1 large spaghetti squash
  • Olive oil
  • Kosher salt
  • Fresh ground black pepper
  • 3 carrots
  • ½ red pepper
  • 4 cloves garlic
  • 5 green onions
  • 2 eggs
  • ½ cup chopped fresh cilantro
  • 3 tablespoons sweet chili sauce
  • 3 tablespoons soy sauce
  • 1 lime
  • Sriracha (optional)
  • 2 tablespoons peanut oil
  • 1 and ½ cup bean sprouts, divided
  • ½ cup roasted salted peanuts, chopped
What To Do
  1. Preheat oven to 400°F.
  2. Using a large, sharp knife, cut the spaghetti squash in half. Scrape out the seeds using a spoon and sprinkle the cut sides with olive oil. Season with kosher salt and freshly ground black pepper. Place the squash cut side down on a baking sheet and roast until tender and easily pierced with a knife, about 45 minutes. When the squash is done, use a fork to scrape out the flesh of each half into “noodles”. Place the noodles in a colander or sieve and drain for 10 minutes to remove the extra moisture.
  3. Meanwhile, peel and shred 3 carrots. Thinly slice ½ red pepper. Mince 4 cloves garlic. Thinly slice 4 green onions. In a small bowl, beat together 2 eggs. Separately, thinly slice 1 green onion and chop ½ cup of fresh cilantro.
  4. In another small bowl, mix together 3 tablespoons sweet chili sauce, 3 tablespoons soy sauce, juice of ½ lime, and if desired, a few dashes of Sriracha.
  5. When the squash is ready, in a large skillet heat 2 tablespoons peanut oil over medium high heat. Add the garlic and green onions cook until fragrant, about 45 seconds. Pour in the eggs and scramble until almost cooked. Add the red pepper, carrots, 1 cup bean sprouts, and squash noodles. Add 3 pinches kosher salt and toss together. Pour on the sauce and stir to combine. Cook about 2 minutes, until the vegetables are heated through but still crisp.
  6. Garnish with plenty of crushed peanuts, fresh bean sprouts, cilantro, and green onion.
Inspired by Shared Appetite, BBC, and Alton Brown


40 Comments on “Spaghetti Squash Pad Thai”

  1. carey

    Ahh! Where has this been all my life? I adore pad thai, but the amount of noodle-y business going on in the dish had landed it in “occasional treat” territory for me. But with spaghetti squash? That’s a total game changer. (:

    1. Christine

      I wholeheartedly approve this message :) I am minor-ly addicted to Pad Thai from Thai Express, but it’s SUPER calorie-dense. This squash version makes it so I can enjoy the flavor in a way that doesn’t make me feel terrible about myself :). I smelled it when the sauce went it, and OMGGGGGG…..yum. I didn’t have peanut oil so I cooked some finely ground peanuts in olive oil :P Also added some little chunks of leftover pork chop. I ended up with lots of peppers and snap peas instead of mung bean sprouts, cuz that’s what I had in the fridge… and still super delicious!!!! GOOD JOB! I can now make the room-mates eat spaghetti squash :)

  2. Amy

    I cannot wait to make this! Yesterday I randomly bought a spaghetti squash! (FYI – cilantro is not on the ingredients list.)

  3. Caitlin

    Sounds yummy! We love spaghetti squash. Personally, I don’t really notice that it isn’t pasta :-) but of course I know it isn’t pasta. I like the little bit of an extra crunch spaghetti squash “noodles” have. Thank you for sharing!

  4. angela @ another bite please

    i so love the idea of this…it is nice to get a different variation of spaghetti squash then the standard marinara (which is wonderful as well) i can not wait to try this…thanks for sharing…and i know sharing is sometimes hard ;-)

  5. Annie

    This sounds so great! I recently cooked spaghetti squash for the first time a month or two ago after many years of giving it the side eye. We loved it! I’ll have to try this version next.

  6. Carolyn B.

    Do you ever find the egg to be too done?
    I have made pad thai with spaghetti squash many many time and tend to do my egg as one of the last things because there’s nothing worse than a tough dry egg!
    Additionally, for a really country/traditional thai twist, use tamarind paste. You can get lots of places, usually in the Ethnic foods aisle.
    My sauce ends up being soy sauce, sweet chili sauce, tamarind paste, garlic, fish sauce, lime juice, and sugar.

    1. Alex

      We don’t usually have trouble with the egg, but thanks for the tip! We have used tamarind paste before and it is delicious. Your version sounds great!

  7. Kim

    Sonja and Alex, thanks for this recipe! It was easily one of the best things we’ve made and eaten in a while. Dinner and a couple of work lunches later, it was gone too soon…we may have to make this again next week :)

  8. Lindsay

    We made this for dinner tonight and loved it, so glad you guys shared the recipe! This one is a keeper, although I say that about almost every recipe I have made from your website!

  9. Katherine

    Going to try this tonight! Any suggestions for a substitution for bean sprouts or should I really try to find them at the store?

    1. Alex

      I don’t think there’s really a substitute — if you can get them, they’re pretty great crunch for the meal!

  10. Natalie

    My hubs just made this for me for v’day. All I can say is holy shit! It’s heaven. Don’t even feel guilty have a super large portion!!!! Thank you thank you for this. Will def become a staple in our home…

  11. Nathan Clark

    Hey There! I just wanted to give you guys a major shout out for making me feel like a rockstar chef last night :) My partner, Andrew, is more experienced at cooking and tends to do more of it in our house. I had saved this recipe as soon as I saw it, thinking Holy Yum I Have To Try This! Went to the farmer’s market on Saturday and got everything I needed. I put on some groovy music and made some hot tea and went to town in the kitchen last night. I had so much fun making it and was more than impressed with the way it turned out. Andrew ate a 2nd serving and even had a mini 3rd serving. If you knew him you’d know how unlike him that is. He is all about portions. He raved and raved, telling me that I have to make it again soon. I was even told that I need to make this when we have company over. :) I was so proud and honestly couldn’t believe how delicious it was. We try to eat healthily and this is now on our regular meal list. Thanks so much Alex and Sonja! Sorry this is so long winded. If you’re thinking about trying this yourself a favor and stop thinking. Make it! 5 stars. Peace and Love.

    1. Sonja

      Nathan – thank you for sharing this with us! It makes us SO happy to know that this recipe worked out for you, and especially that you were able to impress the cook of the house as a new cook! This makes our day. Thank you so much for writing and I’m so glad you found this recipe delicious! Keep in touch and we’d love to hear if you make more recipes!

  12. Alisha

    I am so excited to try this recipe! I have almost OD on spaghetti squash spaghetti… Well almost. I’m in love with spaghetti squash for its delicious taste and texture. I have been wanting to do an Asian version and this will end perfect! Thank you

  13. Sue Ann Gleason

    OMG, stellar dish!! I’m in the grocery store thinking there MUST be a Pad Thai recipe with spaghetti squash so I ‘Google it.’ And all the usual suspects show up. I tend to avoid the usual suspects and then I see ‘a couple cooks,’ yes, my kind of site. (Nice branding.) I gathered together the ingredients, added shrimp because my husband would need that to try something like ‘spaghetti’ squash. We loved it. Passing this link on to my community. Eager to check out more of your recipes.

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