Whole30 Spaghetti Squash Pad Thai

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!


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!
PREP10 mins
COOK40 mins
TOTAL50 mins


  • 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


  • 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.

2 thoughts on “Whole30 Spaghetti Squash Pad Thai

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating