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!

The squash itself has very little flavor, which is actually exactly what you want here. It lets the sauce, the chicken, and all those veggies really shine — just like glass noodles would. Cozy, saucy, and wildly satisfying in the best way.

You might also like: 20 Minute Cauliflower Rice Risotto Recipe, Bone-In 10 Minute Pork Chops Recipe, Pan Seared Chimichurri Chicken & Rice Bowls

Why You’ll Love This Spaghetti Squash Pad Thai

• That creamy, punchy Pad Thai–style sauce is everything
• Spaghetti squash is the perfect noodle stand-in — neutral, twirlable, and cozy
• It’s loaded with veggies and tender chicken
• Totally Whole30-compliant (with one easy omission)
• Just as good warm or at room temp
• Feels indulgent without being heavy

WATCH HOW TO ROAST SPAGHETTI SQUASH PERFECTLY HERE:

Ingredients

For the Pad Thai

• 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 tbsp coconut milk
• 2 tbsp smooth almond butter
• 2 tbsp liquid aminos or coconut aminos
• 2 tbsp rice wine vinegar
• 2 tbsp fresh ginger, chopped (or ginger paste)
• 1 tbsp sesame oil
• 1 tsp fish sauce
• 1 tsp sriracha
• Juice from ½ lime

How to Make Whole30 Spaghetti Squash Pad Thai

• 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.

Savvy Tips for the Best Spaghetti Squash Pad Thai

• The sauce thickens as it sits — add a splash of water or coconut milk if needed
• This reheats beautifully and makes great leftovers
• Skip the bean sprouts for strict Whole30, or add them back in if you’re not
• Want more heat? Extra sriracha or chili flakes will do the trick
• This is just as good cold straight from the fridge (no judgment)

FAQs

If you’re doing Whole30 and missing Pad Thai, this one really hits the spot. It’s saucy, filling, and doesn’t feel like a sad substitute situation at all. I’ve made it more than once and will happily keep doing so — especially when that craving hits.