Whole30 Spaghetti Squash Pad Thai Recipe
That sauce tho… get ready to dive head first into your bowl (and then another…!!!)
My husband and I typically order our Pad Thai with glass noodles (“woo sen”) but I wanted to create a recipe to enjoy while on Whole30 where no sen is allowed haha. The squash gives very little flavor which is great — it lets the sauce, chicken + veggies really shine, just like the glass noodles would!
WATCH HOW TO ROAST SPAGHETTI SQUASH PERFECTLY HERE:
Whole30 Spaghetti Squash Pad Thai
This clean version of an asian favorite is packed with veggies, covered in a rich sauce and rich with bites of juicy chicken — AND it's Whole30 compliant!
Ingredients
- 1 spaghetti squash
- 2 boneless, skinless chicken breasts trimmed
- ½ yellow onion diced
- 1 red bell pepper thinly sliced
- 1 cup shredded carrots
- 3 green onions chopped; green parts only
- 1 handful chopped cilantro leaves
- 2 eggs beaten
- ½ cup mung bean sprouts *omit for Whole30 diet
pad thai sauce
- 3 tbs. coconut milk
- 2 tbs. smooth almond butter
- 2 tbs. liquid or coconut aminos
- 2 tbs. rice wine vinegar
- 2 tbs. fresh ginger chopped or ginger paste
- 1 tbs. sesame oil
- 1 tsp. fish sauce
- 1 tsp. sriracha
- juice from 1/2 lime
Instructions
- Start by roasting your squash: Heat oven or toaster oven to 400 degrees. Cut the squash in half lengthwise and use a spoon to scoop out seeds and gooey strings. Drizzle sides with olive oil and season with salt + pepper. Place cut-side down onto a cooking sheet lined with foil roast for 40 mins (or until skin is easily pierced). Let cool slightly before using fork to create “spaghetti” pasta.
- Make the sauce by combining all ingredients in a small food processor or blender. Place into refrigerator until use to let flavors combine!
- Meanwhile, cook the chicken by slicing against the grain into even strips. Season with salt and pepper (add a little cayenne pepper for an extra kick). In a large skillet, heat 1 tbs. olive oil then add chicken.
- Cook strips 3 mins per side, then move to one side of the pan before adding in onion. Let onion cook another 2-3 mins before scooting over to the side. Add beaten eggs to pan and let sit for another 2-3 mins before chopping up.
- Add fresh veggies along with 1/2 of the sauce, then toss to coat. When squash is ready, add with the 2nd half of sauce. Toss to combine! Enjoy warm or room temp.
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This sounds so delicious! Will put it on the list to make.
Thank you so much! It’s a favorite in our house!