This hearty spaghetti squash pad Thai is an easy vegetarian dinner that uses squash instead of noodles. Garnish with cilantro and lots of crushed peanuts!
For the spaghetti squash
- 1 large spaghetti squash
- Olive oil
- Kosher salt
- Fresh ground black pepper
For the pad Thai
- 3 carrots
- ½ red bell 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 1/2 cups bean sprouts, divided
- 1/2 cup roasted salted peanuts, crushed
- Make the spaghetti squash: Follow the instructions in Roasted Spaghetti Squash or Instant Pot Spaghetti Squash.
- Meanwhile, peel and shred the carrots. Thinly slice the red pepper. Mince the garlic. Thinly slice the green onions. Separately, thinly slice 1 green onion and chop ½ cup of fresh cilantro; set them aside for the garnish. In a small bowl, beat together the eggs.
- In another small bowl, mix together the sweet chili sauce, soy sauce, 1 tablespoon lime juice, and if desired, a few dashes of Sriracha.
- When the squash is ready, in a large skillet heat the 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.
- Garnish with plenty of crushed peanuts, the remaining 1/2 cup bean sprouts, and the reserved cilantro and green onion.
Inspired by Shared Appetite, BBC, and Alton Brown
- Category: Main Dish
- Method: Stovetop
- Cuisine: Thai
Keywords: spaghetti squash pad thai, pad thai recipe