If you have a weak spot for Thai takeout, this just might be the healthy alternative to help curb the craving. Packed full of all the flavors, herbs, and spices you love. BUT, also so stuffed full of veggies and chicken, you can have a huge portion! This part’s important to me. Haha.
Since spaghetti squash have a great shelf life, I usually always have them on hand. They’re such a great low-carb base for so many meals! And you can feel extra good knowing they’re high vitamin C, vitamin B6, betacarotene and fiber! There’s a quiz. later.
It’s nothing like a pasta noodle, and yet my FAVORITE sub for a pasta noodle! Ha. It really fits perfectly in this lower carb Pad Thai. Just make sure you don’t overcook it. We don’t want squash mush for noodles!
How to Cook Your Spaghetti Squash
If you have already have a favorite, go ahead and cook your spaghetti squash using the method you know and love. I usually love mine roasted, but for this I actually just poked it several times and microwaved it for about 8 minutes, rotating it a couple of times, and making sure it wasn’t going to burst! If you use the microwave method, you’ll want it to be a little tender to the touch. You can then (using hot pads) remove it from the microwave, cut it in half, remove the seeds, and pull and fluff the strands with a fork. And remember not to overcook. Al dente is best!
What you need to Make Spaghetti Squash Pad Thai
- Spaghetti squash, cooked*, or 3 cups (500 g of cooked strands)
- Chicken breasts, chopped into bite-sized pieces (525 g)
- Salt, pepper, and garlic powder
- Bell pepper, sliced thin (140 g)
- White onion, sliced thin (140 g)
- Green onions, chopped (40 g)
- Carrots, shredded or cut into matchsticks (85 g)
- Mung bean sprouts (85 g)
- Shisito peppers, chopped (45 g) (or sub extra bell peppers or jalapenos for a kick)
- Cilantro, chopped (1 cup or 30 g)
- 1 egg + 2 whites, whisked
For the Sauce You’ll Need:
- Soy sauce (45 g)
- Natural peanut butter (30 g)
- Rice vinegar (30 g)
- Ginger, minced (or 8 frozen Dorot cubes)
- Garlic, minced (2 frozen cubes)
- Honey (15 g)
- Sesame oil (5 g)
- Sriracha (5 g)
- Lime, juiced (15 g)
While your spaghetti squash is cooking (using your whatever method you prefer) you can whip up this light sauce. It’s as easy as whisking all the ingredients together in a bowl. Viola!
How to Make Spaghetti Squash Pad Thai
Chop your uncooked chicken breasts or tenderloins into bite-sized pieces, against the grain. Then heat a large, heavy-bottomed skillet or cast iron pan over high heat with a spritz of avocado oil spray. Sprinkle your chicken liberally with kosher salt, garlic powder, and some cracked pepper and add to the very hot pan in a single layer. Let them sit undisturbed on each side for about 2-3 minutes to get some nice color, then remove them from the pan and set aside.
Give the hot pan another spritz of avocado oil, and add the white onion. Cook for 1-2 minutes until the delicious onion smell begins to fill the kitchen and they get nice and soft. Then add your bell pepper, green onions, carrots, bean sprouts, and shishito peppers (if using.) Then add in your eggs and whites. Stir and cook veggies and eggs for 1-2 minutes, then mix in your spaghetti squash, and sauce.
Finally, add your chicken back to the pan along with the cilantro and turn off the heat. Give it a good toss and it’s ready to enjoy!
Adding optional toasted and crushed almonds or peanuts on top is my favorite! And you can’t go wrong with extra herbs and sriracha, of course. This Pad Thai is a great stand alone dish because it’s got everything you need, protein, veggies, herbs, spices! But, if you’re wanting to whip up a little something as a side, my Asian Edamame Salad would pair nicely!
If Asian spices are a must have in your weekly menu, try out these other macro friendly Asian inspired recipes!
Quick Thai Chicken Salad – Lillie Eats and Tells
Easy Spiced Pork Poke Bowl – Lillie Eats and Tells
Thai Basil Turkey Veggie Skillet – Lillie Eats and Tells
Are you following along on Instagram? Be sure to check in there for snack ideas, quick recipes, and more! You can also check out my Lillie Eats and Tells Macro Friendly Cookbook for more on macro-friendly eating, and even more recipes!
Spaghetti Squash Pad Thai
- 1 small spaghetti squash cooked*, or 3 cups (500 g of cooked strands)
- 2 chicken breasts chopped into bite-sized pieces (525 g)
- Salt pepper, and garlic powder
- 1 bell pepper sliced thin (140 g)
- ½ white onion sliced thin (140 g)
- 4 green onions chopped (40 g)
- 1 cup carrots shredded or cut into matchsticks (85 g)
- 1 cup mung bean sprouts 85 g
- 5-6 shisito peppers chopped (45 g) (or sub extra bell peppers or jalapenos for a kick)
- 1 bunch of cilantro chopped (1 cup or 30 g)
- 1 egg + 2 whites whisked
For the sauce
- 3 Tbsp soy sauce 45 g
- 2 Tbsp natural peanut butter 30 g
- 2 Tbsp rice vinegar 30 g
- 2 Tbsp ginger minced (or 8 frozen dorot cubes)
- 2 cloves garlic minced (2 frozen cubes)
- 1 Tbsp honey 15 g
- 1 tsp sesame oil 5 g
- 1 tsp sriracha 5 g
- ½ lime juiced (15 g)
- Cook your spaghetti squash using your favorite method. I love to roast mine, but for this I actually just poked it several times and microwaved it for about 8 minutes, rotating it a couple of times, and making sure it wasn’t going to burst! You want it to be a little tender to the touch. Then using hot pads, cut it in half, remove seeds, and pull and fluff the strands with a fork. Don’t overcook. We don’t want mush! Al dente is best!
- Mix all of the sauce ingredients to make your sauce. Set aside.
- Chop chicken breasts into bite-sized pieces, against the grain. Heat a large, heavy-bottomed skillet or cast iron pan over high heat with a spritz of avocado oil spray. Sprinkle chicken liberally with kosher salt, garlic powder, and some cracked pepper and add to the very hot pan in a single layer. Let them sit undisturbed for 2-3 minutes to get some color before flipping and cooking on the other side for another 2 minutes or until done. Remove from the pan and set aside.
- Give the hot pan another spritz of avocado oil, and add the white onion. Cook for 1-2 minutes until fragrant and tender. Then add bell pepper, green onions, carrots, bean sprouts, and shishito peppers (if using.) Add in your eggs and whites. Stir and cook veggies and eggs for 1-2 minutes, then mix in your spaghetti squash, and sauce. Finally, add the chicken back to the pan along with the cilantro and turn off the heat. Toss well and enjoy!
Tried this recipe?
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AMAZING. Husband and I both gave it a 10/10. Delish leftover as well!
WOW!! This is seriously so good! Love all of the veggies and that flavor is on point! A healthy and macro balanced version of one of my favorite Thai dishes!!
Hi – I am just looking at the serving size and wondering if it really is 5? The protein count seems high for only 2 chicken breast in the macro breakdown. Looking forward to trying it!
Yes! As long as they add up to the 525g chicken like my giant Costco breasts! It’s over a pound of chicken. So maybe just go by that!
Sooooo delicious. I had to use my granddaughter’s Skippy peanut butter, but still…..can’t wait to try with seafood and tofu.
I have to admit, I haven’t made this one yet, but all three of my sisters have and they have been raving about it!! Cannot wait to try, it’s on the dinner menu for next week!
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I want to start with I am a HUGE LEATS fan. I have two cookbooks of hers and honestly, this is the first one that wasn’t drool worthy for me. That being said I still ate the whole plate! It just seemed to lack some flavor and flare which is why I rated it 3 stars.
Thanks for the feedback Cecilie!
YOu’d never know you’re eating spaghetti squash. The flAvor is absoLutely amazIng and so is how many vegetables lilie is able to incorporate. What separates LilIe from other macro bloggers is her ability To add wayyyyyy more veggies But still deliver meals that satisfy every craving with such huge servings.
I was skeptical about this pad thai but it was so good i made it 3 wEeks in a row. Such a great meal prep option
My husband who is not a huge spagHetti squash fan, but consiDers himself a pad thaI connoisseur of sorts even enjoyed this. I loved it too. Will deFinitely be makIng again!
Make this!!! So delicious!! You wouLd never guess its macro Friendly!
This Nails The thai flavors you know and love!
So delish! Sauce is so good
So freaking good!
This is such a great and tasty way to prepare spaghetti squash & pair it with something a little different. Huge portion size and lots of shrimp in every bite. Lillie is an expert at seasoning, so of course it’s full of flavor. Definitely one that’s goinG ON THE REPEAT LIST.
Hands down one of my new favorite recipes! I had the spaghetti squash and chicken prepared On the weekend so that i could make this Recipe on a week night after work and it was so quick to come together, Packs in so much Delicious flavor, and is such a generous portion for so few calories. I don’t know that i have had a regular pad thai that i have ever liked, but Tried this one when i felt like i was in a rut with some oF my usual recipes and lillie was right Like she always is with this one! So delicious, so filling, and a happy family!
This ranks right up there as one of my favorite Lillie recipes, and I cook from her books multiple times per week! The flavor of this one was so good and the leftovers were wonderful. As another reviewer said, I really shouldn’t be surprised at this, but I am truly thankful for Lillie’s ability to create such amazing, high volume, flavorful recipes! Thank you! Definitely check this one out!
This recipe is so yummy! I loved the sauce so much. And it was also fairly easy to make. Highly recommend!
Delicious. Can’t think of a single way to improve it
Thank you!! I love this dish!
This dish really hit the spot. Just as satisfying as takeout without any of the drawbacks (like the heavy feeling after consuming a dish with more carbs and fats than my liking). The flavors went so well together. I used frozen spaghetti squash spirals to cut down on prep time when making this for an easy weeknight dinner and they worked perfectly.
So so so good! What took me so long to make this!? Haha I can literally drink the sauce! Kuddos Lillie! Thank you!
At this point in my relationship with Lillies food I should NOT be shocked when something just hits. However, I was still blown away at how great this dish is! Flavors are spot on. It’s a winner
This recipe is so flavorful! I wondered if the leftovers would be watery, but they were just as good. I can’t wait to eat the rest of it. Perfect for meal prep or the whole family. It really satisfies the craving for Thai food!
Had it tonight and it was great! I always mess up rice noodles but this was perfect. Husband loved it and wants it again ASAP.
Made this last night and it was amazing! So delicious 😋 My husband said if he didn’t see the spaghetti squash he would have sworn it was rice noodles. I can’t wait for leftovers tonight.
This was so delicious and even though it seems like a ton of ingredients, I had many of them on hand. I couldn’t find the mung bean sprouts and substituted regular chunky PB for natural PB and it was actually really good to have those chunks of peanuts in the sauce. Will be making this again!
Yum! Good to know!
This recipe was super easy and delicious and I’ll be making it again soon! Really glad to have a lighter alternative to a takeout dish I love so much. I used shrimp instead of chicken, don’t skip the cilantro if you’re questioning it! Thank you Lillie
Any suggestions for substitutes for the peanut butter? My husband has a nut allergy
Can he have sunflower seed butter?
We have nut allergies in my family too. I am planning to use WowButter when I try the recipe out this week. I’m hoping it turns out!
We tried this with Sunflower butter and it was delicious! The whole family enjoyed it, even though there were skeptics. I think I could have used Tahini also as a substitute.
Is this really 37g of protein? From th chicken and PB?? I really hope so but that seems supper high?
Yes! It’s all about the ratio of chicken!
Lillie, what about the fish sauce? Not a fan?