Spaghetti Squash Pad Thai

Spaghetti Squash Pad Thai

 The Spruce / Jennifer Perillo

Prep: 30 mins
Cook: 15 mins
Total: 45 mins
Servings: 4 servings
Nutrition Facts (per serving)
259 Calories
11g Fat
34g Carbs
13g Protein
Show Full Nutrition Label Hide Full Nutrition Label
×
Nutrition Facts
Servings: 4
Amount per serving
Calories 259
% Daily Value*
Total Fat 11g 14%
Saturated Fat 2g 10%
Cholesterol 93mg 31%
Sodium 645mg 28%
Total Carbohydrate 34g 12%
Dietary Fiber 7g 25%
Total Sugars 15g
Protein 13g
Vitamin C 27mg 136%
Calcium 276mg 21%
Iron 3mg 19%
Potassium 658mg 14%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Strands of spaghetti squash stand in for rice noodles as a welcome surprise in this low-carb take on pad Thai. All you need are a few key ingredients to cook this favorite Thai takeout dish in your own kitchen.

The signature flavor in pad Thai comes from the combination of the sweet, salty, and sour flavors found in the sauce, which is composed of tamarind, fish sauce, and sugar. Tamarind can usually be found in health food stores or gourmet markets and also ordered online. Some of the thicker pastes still have the seeds in it, so be sure to separate them from the pulp before using.

Tofu adds a boost of protein and rather than making a mess of your stove with frying it, there’s a fuss-free secret weapon right in your own kitchen—the broiler. No splatters, minimal clean up, and you’ll still have crispy bits of tofu with every forkful of your pad Thai.

Ingredients

  • 1 (3-pound) spaghetti squash, cooked

  • 1/2 pound extra-firm tofu, drained and cut into 1-inch cubes

  • 1 1/2 tablespoons fish sauce

  • 1 1/2 tablespoons tamarind

  • 1 tablespoon sugar

  • 1/2 cup cilantro, stems finely chopped leaves left whole

  • 2 large eggs

  • 3 tablespoons safflower oil, or sunflower oil or grapeseed oil

  • 3 medium scallions, thinly sliced, white and green parts separated

  • 1 garlic clove, finely chopped

  • 2 tablespoons roasted salted peanuts, coarsely chopped

  • 3 ounces bean sprouts

  • 1 lime, cut into quarters

Steps to Make It

  1. Gather the ingredients.

    Spaghetti-Squash-Pad-Thai
    The Spruce / Jennifer Perillo
  2. Preheat oven broiler with an oven rack 6 inches from the heat source. Line a rimmed baking sheet with foil, then add tofu. Toss tofu with 1 tablespoon oil. Broil on top rack, flipping once, until golden and crisp, 8 to 10 minutes (watch carefully as broilers vary).

    Spaghetti-Squash-Pad-Thai
    The Spruce / Jennifer Perillo
  3. In a medium bowl, combine the fish sauce, tamarind, sugar, cilantro stems, and 2 tablespoons water; whisk to blend then set aside to let sugar and tamarind dissolve.

    Spaghetti-Squash-Pad-Thai
    The Spruce / Jennifer Perillo
  4. In a small bowl, beat eggs. Heat 1 tablespoon in a medium skillet over medium-high. Add eggs, and cook, stirring, until cooked through, about 1 minute; transfer to a bowl. Rinse and dry skillet.

    Spaghetti-Squash-Pad-Thai
    The Spruce / Jennifer Perillo
  5. Add 1 tablespoon of oil to the same skillet and heat over medium high. Add scallion whites and garlic; saute until fragrant, about 1 minute.

    Spaghetti-Squash-Pad-Thai
    The Spruce / Jennifer Perillo
  6. Add the bean sprouts to the skillet. Cook until slightly tender but still crisp, about 1 minute. Stir sauce into pan, then remove from heat. Add tofu, spaghetti squash, and cilantro leaves to skillet, stirring to combine.

    Spaghetti-Squash-Pad-Thai
    The Spruce / Jennifer Perillo
  7. Stir egg back to skillet. Divide between plates. Garnish with peanuts and scallion greens. Serve with lime wedges to squeeze over before eating.

    Spaghetti-Squash-Pad-Thai
    The Spruce / Jennifer Perillo

Tips

  • Trouble finding tamarind? Sub in an equal amount white wine vinegar.
  • Here's a quick way to prep spaghetti squash: in the microwave. Halve spaghetti squash and place cut-side down in a microwave-safe dish. Cook on high 8 to 12 minutes (microwaves vary). Using a fork, scrape the squash into strands; let cool slightly before using.

Recipe Variation

  • Swap in an equal amount of soy sauce or gluten-free tamari for the fish sauce to make your pad Thai vegan.