Spaghetti Squash Pad Thai

Spaghetti Squash Pad Thai

SunnyDaysNora

"This low-carb dish is tasty and filling, even if you're not watching your waistline! Spicy and flavorful, this dish is always sure to please!"
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Ingredients

1 h 10 m servings 447 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 447 kcal
  • 22%
  • Fat:
  • 23.7 g
  • 36%
  • Carbs:
  • 22.5g
  • 7%
  • Protein:
  • 36.7 g
  • 73%
  • Cholesterol:
  • 84 mg
  • 28%
  • Sodium:
  • 1247 mg
  • 50%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 450 degrees F (230 degrees C). Place spaghetti squash, cut-side up, on a baking sheet.
  2. Bake in the preheated oven until squash is tender, 30 to 45 minutes. Shred squash meat using a fork and discard the peel.
  3. Combine chicken broth, peanut butter, chile-garlic sauce, fish sauce, soy sauce, rice vinegar, oyster sauce, ginger, sesame oil, and black pepper together in a saucepan; bring to a boil. Whisk water and cornstarch together in a bowl until smooth; add to broth mixture and continue boiling until sauce thickens, 5 to 10 minutes. Reduce heat to low and simmer sauce.
  4. Heat olive oil in a large skillet over medium-high heat; saute broccoli slaw, zucchini, red bell pepper, green onion, cilantro, and shredded spaghetti squash until tender, about 10 minutes. Add chicken and sauce to squash mixture; cook and stir until heated through, 3 to 5 minutes.

Footnotes

  • Cook's Note:
  • This dish is easily adaptable and any vegetable on hand can be added or substituted. Bean sprouts can be substituted for spaghetti squash.
  • Any protein can be subbed or added to chicken; beef, pork, and shrimp all work well.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Reviews

Read all reviews 49
  1. 66 Ratings

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Most helpful positive review

The sauce part of this is perfect! I added a little more heat to mine by adding a little more chili garlic and also some siracha. I just used whatever veggies I had in the fridge for the stir fr...

Most helpful critical review

After preparing it as written, I added more ginger, more fish sauce, more chili sauce and 2 minced cloves of garlic. When serving I squeezed some fresh lime juice over the top and topped with a...

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The sauce part of this is perfect! I added a little more heat to mine by adding a little more chili garlic and also some siracha. I just used whatever veggies I had in the fridge for the stir fr...

This recipe is a great alternative to other spaghetti squash recipes, and useful for items in my fridge and pantry. I used bean sprouts, snap peas, minced ginger, and zucchini. Used half of a sp...

You made me love spaghetti squash! I microwaved the squash for 8 minutes after poking with a fork. I didn't have any broccoli slaw so I used some cabbage instead, can't wait to try it with the s...

I'm eating low carb due to diabetes and this recipe is awesome! I've really missed noodle dishes like phad thai and this version is one that I can enjoy & the taste and texture are great. I incr...

Delicious! I omitted the ginger (I personally don't care for it), substituted 1 TBSP of siracha sauce for the oyster sauce, added 1 extra TBSP of peanut butter, 1 TBSP of sugar and a tsp. of ga...

My husband said to me when I made this last night " We seriously need to have this every week it's amazing!" Haha I do agree it's really good and the flavour is fantastic but every week? You'll ...

Absolutely delicious! I've made this several times and it is definitely a favorite. I used the exact recipe, I even like it better than noodles because the leftovers are not mushy.

After preparing it as written, I added more ginger, more fish sauce, more chili sauce and 2 minced cloves of garlic. When serving I squeezed some fresh lime juice over the top and topped with a...

Good recipe. Could easily make this without the spaghetti squash.

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