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Spaghetti Squash Pad Thai

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Author:

Erin

Published:

February 5, 2020

Updated:

March 5, 2025

This post may contain affiliate links. Please read my disclosure policy for details.

It’s hump day again! Get through the rest of your week with this Spaghetti Squash Pad Thai. If you’re lucky enough to have any leftovers, they make for awesome meal prep lunches (or dinners for that matter)! Pad Thai is normally made with rice noodles, but I cut out those complex carbs in favor of the ever-versatile spaghetti squash noodles. Honestly, I think it was a great swap! The spaghetti squash is a great imposter here and works perfectly with the Pad Thai sauce.

  • What is Tamarind Paste?
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The key to recreating your favorite restaurant/take-out Pad Thai is incorporating the funk. What’s “funk,” you say? I’m talking about fish sauce and tamarind paste here, people! You’re not going to get that distinctive Pad Thai flavor without them, and they’re both pretty funky. Fish sauce? Smells terrible but tastes amazing. You can find fish sauce in most grocery stores, but I had to go to the bougie grocery store (Central Market for my Texas peeps) to find the tamarind paste. Or you can just get it on Amazon.

What is Tamarind Paste?

Tamarind paste tastes super tangy on its own but does some kind of witchy magic in the sauce here. In my mind, you simply can’t skip this ingredient (or the fish sauce). Store-bought tamarind concentrate comes in two main types: Thai/Indonesian and Indian.

  • Thai/Indonesian: Despite labels claiming “tamarind concentrate” or “nuoc me chua,” these versions aren’t actually concentrated. They’re more like tamarind pastes, made by diluting tamarind pulp with water. For pad thai, this is the style you want.
  • Indian: Tamarind concentrate from the Indian subcontinent is more of a true concentrate. It’s been cooked down into a thick, almost black paste with a molasses-like consistency. Compared to Thai or Indonesian versions, it has a deeper, more intense flavor—less fruity, more rich and caramelized.

If you can only find the Indian style, you can dilute it yourself to get closer to the Thai version. It’s not a perfect substitute because the flavor isn’t as fruity, but you can definitely still make it work!

Some bean sprout connoisseurs probably noticed that I used soy bean sprouts in my Pad Thai, which is not at all traditional. Normally you’ll see mung bean sprouts, but for whatever reason NO ONE had them in stock. Not my regular grocery store, not the bougie grocery store, and not the Asian grocery store. So I settled for the soy bean sprouts…not amazing, but they worked.

Enjoy the rest of your week!

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Recipe

5 from 3 votes

Spaghetti Squash Pad Thai

Prep: 30 minutes mins
Cook: 40 minutes mins
Total: 1 hour hr 10 minutes mins
Servings: 5 servings
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Recreate a lower carb, high protein version of your favorite Thai takeout at home with this Spaghetti Squash Pad Thai. Great for meal prep!
Servings: 5 servings

Ingredients

  • 1.25 lb boneless skinless chicken thighs, excess fat trimmed and sliced very thinly
  • 1 medium spaghetti squash, (500 grams flesh)
  • 1 tsp olive oil
  • 1 1/2 cups bean sprouts, (128 grams)
  • 1 cup julienned carrots, (85 grams)
  • 3 eggs, whisked
  • 1/2 medium onion, (55 grams)
  • 4 cloves garlic, (16 grams)
  • 1 tbsp avocado oil

Sauce

  • 1/4 cup coconut sugar, (48 grams)
  • 3 tbsp tamarind concentrate, (45 grams)
  • 2 tbsp low sodium soy sauce, (1 oz)
  • 1 1/2 tbsp Skippy Natural Creamy Peanut Butter, (24 grams)
  • 1 tbsp fish sauce
  • 1/2 tsp crushed red pepper flakes
  • 1 lime, juiced

Recommended Toppings (not included in nutrition info)

  • chopped peanuts
  • chopped green onions
  • cilantro

Instructions

  • Pre-heat oven to 400 degrees.  Cut spaghetti squash in half and scoop out seeds.  Rub cut sides with 1 tsp olive oil and season with Flavor God seasoning.  Bake for 35-40 minutes until flesh flakes away easily with a fork.
  • Heat half of the avocado oil in a large pan over medium high heat. Sauté garlic and onion until fragrant, then add chicken. Sauté until cooked through. Remove from pan and set aside.
  • Add remaining avocado oil to pan. Once hot, add carrots and saute for about 2 minutes. Push carrots to the side of the pan, then add eggs to the other side of the pan. Scramble/chop the eggs as they cook with a wooden spatula.
  • Once eggs are cooked through, add bean sprouts to the pan and mix with carrots and eggs. Return chicken to pan and add sauce. Stir to combine, then remove from heat and toss with spaghetti squash.
  • Top with green onions, chopped peanuts, and cilantro before serving, if desired.

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Nutrition Information

Serving: 340g, Calories: 335kcal (17%), Carbohydrates: 30g (10%), Protein: 27g (54%), Fat: 13g (20%), Cholesterol: 187mg (62%), Sodium: 860mg (37%), Potassium: 534mg (15%), Fiber: 3g (13%), Sugar: 17g (19%)

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About Erin

Erin is the author behind Peanut Butter and Fitness. She started this website in 2013 as a way to keep track of her favorite healthier kitchen creations and meal preps. Today, she still loves playing with her food and camera while helping others strike a balance between indulgence and well-being.

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