Go Back

Spaghetti Squash Pad Thai

Boost your veggie intake with this spaghetti squash version of a thai classic.
Prep Time15 mins
Cook Time10 mins
Total Time20 mins
Course: Main Course
Keyword: keto, Paleo, Vegetarian, Whole30
Servings: 2
Author: Ruestory


Pad Thai Ingredients

  • 1 spaghetti squash
  • 3 tbsp sesame oil
  • 3 large eggs , beaten
  • 1 onion
  • 2 cloves garlic , minced
  • 1 jalapeno or chilli pepper , deseeded and minced
  • 8 oz fried tofu (if Whole30 - skip this or sub another protein*)
  • 4 scallions , thinly sliced
  • 1 cup bean sprouts
  • 1 cup snow peas
  • 2 tbsp cashews , chopped
  • 1 bunch thai basil
  • 1 lime , wedges
  • cilantro
  • red pepper flakes
  • salt

Pad Thai Sauce

  • 2 tbsp tamarind paste
  • 2 tbsp fish sauce (skip if you want this to be vegetarian)
  • 4 tbsp coconut aminos
  • 2 tbsp water


Prepare the Ingredients and Sauce

  • Cook the spaghetti squash in a microwave: Pierce the squash several times with a fork. Place a paper towel under it and place in microwave. Microwave on high for 5 minutes. Turn half turn, microwave another 5 mins. Turn a half turn one more time. Microwave for 5 more minutes. Total of 15 mins cooking time. Allow it cool for 5 - 10 mins while you prepare the other ingredients. 
  • While the squash is cooking, chop all the other ingredients. 
  • Make the sauce, mix all the sauce ingredients together and microwave on high for 30 seconds. Whisk to combine everything. It should make about 1/4 - 1/3 cup of sauce. Set aside.
  • When the squash is cool enough to handle, slice in half and scrape out the seeds. Discard the seeds. Scrape the spaghetti strands out with a fork.

Assemble the Pad Thai

  • When you have all the ingredients prepped and ready to go, heat a large pan or wok on medium heat. Add 1 tbsp oil. Keep an empty dish ready on the side as you will be cooking things in batches.
  • Add the eggs to the pan. Scramble the eggs then set aside.
  • Put the wok back on the heat, add 1 tbsp oil. Add the onions to the pan. Sprinkle with a pinch of salt. Stir fry till they start to soften (about 2-3 mins). Add the garlic & chilli and fry for 10 seconds till the garlic is fragrant and then add the tofu. Stir fry 2 more mins, then set aside with the egg.
  • Heat another tbsp of oil in the wok and add the spaghetti squash. Spread out in a thin layer. Stir fry for a few minutes till the squash starts to turn golden brown. About 5 mins. 
  • Pour the sauce over the squash and stir to coat the squash. Add the tofu mixture, eggs, scallions, snow peas and bean sprouts and stir to combine. 
  • Taste and add more salt and chilli flakes, if needed. 
  • Sprinkle with cilantro, chopped cashews, chilli flakes and a squeeze of lime juice before serving. 


*If you want to add any other protein (chicken or shrimp work great). Stir fry these first before the other ingredients. Set aside, then cook as noted above. Add the cooked protein back in at the end just before serving.