Yummy Spaghetti Squash Pad Thai

Overhead view of spaghetti squash Pad Thai with chicken, vegetables, and peanut sauce in a bowl. — A low-carb Pad Thai made with roasted spaghetti squash and a savory peanut sauce.

4.3 from 3 votes

Pad Thai is one of Thailand’s most famous dishes, but its origins are debated. This version keeps the sweet, sour, and savory flavors you love while swapping rice noodles for tender spaghetti squash strands. It’s a lighter way to enjoy a takeout favorite at home.

The sauce brings together peanut butter, fish sauce, soy sauce, and a little chili-garlic kick. Combined with chicken and crisp vegetables, it makes a colorful, satisfying meal that comes together in about an hour. If you enjoy traditional Pad Thai, you might also like our Thai rice noodle with peanut sauce.

What You Need

This recipe uses simple, everyday ingredients. The star is a small spaghetti squash, which you’ll roast until tender and then shred into noodle-like strands. You’ll also need chicken broth, peanut butter, and a few pantry sauces for the flavorful sauce. Fresh vegetables like zucchini, red bell pepper, and broccoli slaw add crunch and color, while cooked chicken makes it a complete meal.

Equipment

Baking sheet: To roast the spaghetti squash halves cut-side up.
Saucepan: To simmer the peanut sauce until it thickens.
Whisk: To blend the cornstarch and water smoothly into the sauce.
Large skillet: To stir-fry the vegetables and combine everything with the sauce.
Chef’s knife: To dice the zucchini and bell pepper and slice the green onions.
Cutting board: To safely prepare all the vegetables.
Measuring cups and spoons: To measure the broth, sauces, and seasonings accurately.
Wooden spoon: To stir the vegetables and sauce as they cook.
Fork: To shred the roasted squash into strands.

How to Make Yummy Spaghetti Squash Pad Thai

Step 1: Roast the Spaghetti Squash

Preheat your oven to 450°F (230°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Place the halves cut-side up on a baking sheet. Bake until the flesh is tender and easily pierced with a fork, about 30 to 45 minutes. Let it cool slightly, then use a fork to shred the flesh into strands. Discard the skin.

Step 2: Make the Peanut Sauce

While the squash roasts, combine the chicken broth, peanut butter, chili-garlic sauce, fish sauce, soy sauce, rice vinegar, oyster sauce, ginger, sesame oil, and black pepper in a saucepan. Bring the mixture to a boil over medium heat. In a small bowl, whisk the cold water and cornstarch until smooth. Add the slurry to the saucepan and continue boiling until the sauce thickens, about 5 to 10 minutes. Reduce the heat to low and keep the sauce warm. This sauce is inspired by the creamy peanut sauces used in Southeast Asian cooking, like our Khmer Krom peanut sauce.

Step 3: Stir-Fry the Vegetables

Heat the olive oil in a large skillet over medium-high heat. Add the broccoli slaw, diced zucchini, diced red bell pepper, sliced green onions, and chopped cilantro. Cook, stirring often, until the vegetables are tender, about 10 minutes. Add the shredded spaghetti squash and stir to combine.

Step 4: Add Chicken and Sauce

Add the cubed cooked chicken and the prepared peanut sauce to the skillet. Cook and stir until everything is heated through, about 3 to 5 minutes. Taste and adjust the seasoning if needed. Serve hot.

Cooking Tips

Don’t overcook the squash: Roast just until fork-tender. Overcooking can make the strands mushy.
Prep ahead: You can roast and shred the squash up to two days in advance. Store it in an airtight container in the refrigerator.
Sauce consistency: If the sauce becomes too thick as it sits, whisk in a splash of chicken broth or water to loosen it.

How to Serve

Serve this Pad Thai on its own, or with a side of steamed jasmine rice if you prefer a heartier meal. A squeeze of fresh lime juice and a sprinkle of crushed peanuts or extra cilantro on top add a bright finish. For more quick dinner ideas, browse our Cambodian stir-fry recipes.

Frequently Asked Questions

Can I use a different protein?

Yes. The recipe calls for cooked chicken, but you can substitute cooked shrimp, tofu, or pork. Adjust the cooking time if needed, but ensure any protein is fully cooked before adding it to the skillet.

How should I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days. Reheat gently in a skillet or microwave until heated through. According to the University of Missouri Extension, cooked spaghetti squash can be refrigerated for up to five days.

Is this recipe gluten-free?

Not necessarily. Soy sauce and oyster sauce often contain gluten. To make it gluten-free, use gluten-free tamari instead of soy sauce and check the labels on your oyster sauce and other packaged ingredients.

Final Thoughts

This spaghetti squash Pad Thai proves that you don’t need rice noodles to enjoy bold Thai flavors. The tender squash strands soak up the savory peanut sauce, while the chicken and vegetables make it a filling one-pan meal. Give it a try the next time you’re craving Pad Thai with a lighter twist.

Yummy Spaghetti Squash Pad Thai

4.3 from 3 votes

Course: NoodleCuisine: ThaiDifficulty: Medium

Servings

servings

Prep time

minutes

Cooking time

hour

Calories

407

kcal

Total time

hour

minutes

This spaghetti squash Pad Thai replaces rice noodles with tender squash strands, tossed with chicken, vegetables, and a savory-sweet peanut sauce.

Ingredients

1 small spaghetti squash, halved and seeded
2 cups chicken broth
3 tablespoons peanut butter
1 tablespoon chili-garlic sauce
1 tablespoon fish sauce
1 tablespoon soy sauce
1 tablespoon rice vinegar
1 tablespoon oyster sauce
1 teaspoon minced fresh ginger
1 teaspoon sesame oil
¼ teaspoon ground black pepper
3 tablespoons cold water
1 tablespoon cornstarch
2 tablespoons olive oil
1 package broccoli coleslaw mix
1 zucchini, diced
1 red bell pepper, diced
½ cup sliced green onions
¼ cup chopped fresh cilantro
2 cooked chicken breasts, cubed

Directions

Preheat oven to 450°F (230°C). Place squash halves cut-side up on a baking sheet. Bake until tender, 30–45 minutes. Shred the flesh with a fork and discard the peel.
In a saucepan, combine broth, peanut butter, chili-garlic sauce, fish sauce, soy sauce, rice vinegar, oyster sauce, ginger, sesame oil, and black pepper. Bring to a boil. Whisk water and cornstarch in a bowl; add to the saucepan and boil until thickened, 5–10 minutes. Reduce heat and simmer.
Heat olive oil in a large skillet over medium-high heat. Sauté broccoli slaw, zucchini, bell pepper, green onion, cilantro, and shredded squash until tender, about 10 minutes.
Add chicken and sauce to the skillet; cook and stir until heated through, 3–5 minutes.