Spaghetti Squash Pad Thai A Delicious 9 Easy Way Meal - Choice Diets

Spaghetti Squash Pad Thai A Delicious 9 Easy Way Meal

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Erin Swenson, Food Blogger, Pad Thai

Spaghetti Squash Pad Thai
vegan pad thai

About Spaghetti Squash Pad Thai:

Healthy Spaghetti Squash Pad Thai is a traditional meal from Thailand made with noodles, peanuts, and spices. It has origins dating back to the 1930s or 1940s. Pad Thai is said to have been invented by a man named Phibun who helped overthrow the monarchy of Siam and rename the country Thailand. Pad Thai was used in World War 2 to help ration the amount of rice that the country produced. By eating noodles instead of rice, the country’s rice stores could last twice as long. 

Easy Spaghetti Squash Pad Thai is a personal favorite of mine. It is a go to comfort dish at any Thai restaurant and one I will never get tired of eating. This version is lower in carbohydrates and sodium. It is full of vegetables, which means it is also full of fiber, vitamins and other nutrients. 

In this Pad Thai recipe the rice noodles are replaced with spaghetti squash. This simple swap reduces the number of calories and carbohydrates in this meal. Healthy Spaghetti squash is an incredibly versatile vegetable that is mild in flavor and easily takes on the flavors of whatever you put with it. As a winter squash it has a thick skin and stores for up to a month. There are many different ways to cook your spaghetti squash. You can microwave it, cook it in the Instant Pot or cook it in the oven. I find that it is easiest to cook it in the oven. 

How to Complete Spaghetti Squash Pad Thai:

  • Using a very sharp knife, cut the stem off of the squash and cut the squash in half.  
  • Scoop out the seeds, place in a 9×13 inch pan with about ½ inch water in the bottom.
  • Bake at 400 degrees for 30-50 minutes depending on the size of the squash. 
  • Scoop the squash out and serve as desired.

This Pad Thai recipe also has bok choy. Bok choy is a cruciferous vegetable traditionally found in Asia. It is high in vitamin C and vitamin K. Vitamin K is needed in our bodies to help produce various proteins as well as strong bones. At my local grocery store they usually have both bok choy and baby bok choy. I prefer the baby bok choy because it is a little more tender than the full size. However, I have made this recipe with both sizes and it is delicious either way.

Instruction for Made Spaghetti Squash Pad Thai:

  • Cut the chicken breast into bite sized pieces. 
  • In a large pan or wok, season the chicken with salt and pepper and then cook it over medium to medium/high heat until cooked through. 
  • While the chicken is cooking, chop the bok choy into ½ inch or smaller pieces. Cut carrots into thin strips. (You can also use matchstick carrots that are precut from the grocery store.) 
  • Once chicken is cooked through, set it aside in another bowl. 
  • Add to the pan minced garlic, bok choy, and carrots. Cook until the bok choy is wilted for about 5 minutes.
  • Then transfer vegetables to the bowl with the chicken.
  • In the pan on medium heat, add coconut aminos, peanut butter, rice vinegar, broth, sriracha, and sesame oil. 
  • Whisk and cook over medium to medium/high heat until the sauce starts to thicken.
  • To the sauce add the spaghetti squash, chicken, and vegetable mixture and green onion. Cook for another 10 minutes. 
Spaghetti Squash Pad Thai
Pad Thai
  • Once everything is well combined, serve and garnish with lime wedges, chopped peanuts, and cilantro if desired. 

Spaghetti Squash Pad Thai Recipe

Servings: 6-8 Prep Time: 5 Minutes Cook Time: 20 Minutes Total Time: 25 Minutes

Ingredients for Best Pad Thai:

  • 1 large Spaghetti Squash cooked
  • 1 large bok choy or 2 baby bok choy
  • 2 carrots-about 1 cup thinly sliced
  • 4 cloves of garlic minced
  • ½ Cup chicken broth
  • 3 Tablespoons creamy peanut butter
  • 2 Tablespoons Rice Wine Vinegar
  • 1/4 Cup Tablespoons Coconut Aminos
  • 1 teaspoon sesame oil
  • 1 teaspoon sriracha
  • 1 cup chopped dry roasted peanuts
  • Lime Wedges
  • Cilantro

Spaghetti Squash Pad Thai Instructions :

  1. Cut the chicken breast into bite sized pieces. 
  2. In a large pan or wok, season the chicken with salt and pepper and then cook it over medium to medium/high heat until cooked through. 
  3. While the chicken is cooking, chop the bok choy into ½ inch or smaller pieces. Cut carrots into thin strips. (You can also use matchstick carrots that are precut from the grocery store.) 
  4. Once chicken is cooked through, set it aside in another bowl. 
  5. Add to the pan minced garlic, bok choy, and carrots. Cook until the bok choy is wilted for about 5 minutes.
  6. Then transfer vegetable to the bowl with the chicken.
  7. In the pan on medium heat, add coconut aminos, peanut butter, rice vinegar, broth, sriracha, and sesame oil. 
  8. Whisk and cook over medium to medium/high heat until the sauce starts to thicken.
  9. To the sauce add the spaghetti squash, chicken, and vegetable mixture and green onion. Cook for another 10 minutes. 
  10. Once everything is well combined, serve and garnish with lime wedges, chopped peanuts, and cilantro if desired. 

Note for Spaghetti Squash Pad Thai:

This recipe was adapted from one originally posted by Stuff We Ate. I like a little more sauce with my healthy Pad Thai. If you want it to be a little more dry you can cut the sauce ingredients in half. By swapping out the soy sauce for coconut aminos you can reduce the sodium content of this recipe making it DASH diet friendly.

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