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Spaghetti Squash Pad Thai

  • Yield: 4-6 servings 1x



Spaghetti Squash Pad Thai

  • 1 medium-sized spaghetti squash (about 34 pounds)
  • 7 tablespoons neutrally-flavored oil, such as canola or vegetable oil
  • Kosher salt and Freshly ground black pepper
  • 3 eggs
  • 1 (8-ounce) package firm tofu, finely diced (about 1 cup)*
  • 1 large red onion, thinly sliced
  • 6 cloves garlic, finely minced
  • 2 cups carrots, cut into tiny matchsticks
  • 2 cups bean sprouts
  • 2 bunches scallions, sliced
  • 68 tablespoons Pad Thai sauce (see below)
  • 3/4 cup peanuts, chopped
  • 1 lime, cut into wedges
  • *you could alternatively use thinly sliced chicken, beef, pork, or shrimp.

Pad Thai Sauce

  • 2 tablespoons light brown sugar
  • 2 tablespoons fish sauce
  • 2 tablespoons rice vinegar*
  • 1 lime, juiced (should yield about 1 tablespoon)
  • 2 tablespoons tamarind nectar**
  • 1 clove garlic, minced
  • Pinch Red Pepper Flakes (optional)
  • *you can substitute regular distilled white vinegar if needed.
  • **Check in the aisle of your grocery store where all the Goya brand products are located. Goya sells them in small cans and are readily available by me.


  1. Prepare the Pad Thai Sauce. Combine brown sugar, fish sauce, rice vinegar, juice of 1 lime, tamarind nectar, minced garlic, and red pepper flakes (if using) in a small saucepan over medium low heat. Cook sauce, stirring occasionally, until brown sugar is completely dissolved (typically just when it begins to simmer). It should yield about 8 tablespoons of sauce.
  2. Meanwhile, preheat your oven to 400°F. Cut the spaghetti squash in half with a large, sharp knife. Remove seeds and stringy guts, and brush the cut sides of the squash with 1 tablespoon of oil. Season with Kosher salt and freshly ground black pepper. Place spaghetti squash, cut side down, on a baking sheet and roast until tender and easily pierced with a knife, about 45-60 minutes.
  3. To test if your squash is done, scrap the flesh with a fork. If the strands come off easily, it’s done. Let the cooked spaghetti squash cool for about 5 minutes, then scrape all the flesh into a beautiful pile of spaghetti strands. Taste and season with some more Kosher salt and pepper if needed.
  4. Heat 3 tablespoons of oil in a wok or large skillet over high/medium-high heat (I set my stove top dial to 8 out of 10). Once oil is nice and hot, add tofu (or chicken/beef/pork/shrimp if substituting) and cook, stirring frequently, for 3-4 minutes. Remove tofu and set aside.
  5. Add remaining 3 tablespoons of oil to the pan. Once hot, add red onions and cook for 1 minute. Add garlic and cook for 1 minute, stirring constantly to avoid burning. Add carrots, bean sprouts, and scallions to pan and cook for 1 minute. Return the cooked tofu to the pan with 6 tablespoons of the Pad Thai sauce and stir.
  6. Move the mixture to one side of the pan, crack the three eggs and add them to the other side. Scramble the egg with a wooden spoon and cook until just set, about 30 seconds. Combine into the Pad Thai mixture.
  7. Add cooked spaghetti squash and gently toss everything together and cook for 1-2 minutes. Taste and if Pad Thai needs more flavor, stir in the other 2 tablespoons of sauce.
  8. Serve Pad Thai immediately with lime wedges and chopped peanuts.