This Spaghetti Squash Pad Thai is a low-carb gluten-free version of the traditional dish that can be enjoyed as is or made to be whole30 or keto-friendly!

Spaghetti squash pad Thai in a white ceramic bowl

A grain-free vegetarian pad Thai

Traditionally, Pad Thai is made with rice noodles. But this recipe for Spaghetti Squash Pad Thai replaces the noodles with Spaghetti Squash, making it a great option if you’re looking for a lower-carb and lighter dinner.

If you’re new to cooking spaghetti squash, make sure to check out my guide on how to cook spaghetti squash perfectly every time.

This recipe is:

  • Vegetarian and vegan-friendly
  • Gluten-free
  • Can be adjusted to make it whole30 or keto
  • Low carb

How to make this recipe

Start by cooking the spaghetti squash in the oven. While the squash cools after cooking, cut the tofu into cubes and pan-fry it in a wok or pan. Then add the onions, garlic and squash and toss everything together.

  • A white pan with cubes of tofu in it
  • A white pan with spaghetti squash and tofu in it

Next mix in the pad Thai sauce, and then the bean sprouts and green onions. (These only need to cook for just a minute!)

  • A hand pouring pad Thai sauce into a pan of spaghetti squash and tofu
  • Spaghetti squash, tofu and green onions in a white pan

Mix everything together and top with crushed peanuts, cilantro and a wedge of lime.

  • A white pan with spaghetti squash pad Thai in it
  • Spaghetti squash and vegetables in a white pan

How to make it Keto or Whole30

If you want to make this recipe Keto or Whole30, the base recipe will remain the same.

The only thing you will need to change is the sauce ingredients.

  • Swap tamari for coconut aminos
  • Coconut sugar for date paste, or just leave it out
  • For whole30, leave out the peanuts.

Tips for making this recipe perfectly

  • It’s best to slightly undercook the squash in the oven than to overcook it since the squash will cook again in the pan.
  • Let the squash cool to room temperature before shredding it. This will make it a lot easier.
  • Use firm or extra-firm tofu in this recipe if you like crispy tofu, or medium tofu if you prefer a softer texture.
  • For a vegetarian version, you can add in a scrambled egg. To do this scramble the egg before cooking the tofu. Remove the scrambled egg from the pan, then add it back in with the squash and other ingredients.
  • Taste and adjust seasoning if needed. Some squashes may be more flavourful than others, and some brands of tamari may be saltier than others.

More spaghetti squash recipes to try

A bowl of spaghetti squash pad thai topped with sliced green onions

If you tried this Spaghetti Squash Pad Thai or any other recipe on the blog let me know how you liked it by leaving a comment/rating below! Be sure to follow along on Pinterest, Instagram and Facebook for even more deliciousness!

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Spaghetti squash and vegetables in a white pan

Spaghetti Squash Pad Thai

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  • Author: Jessica Hoffman
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Total Time: 45 minutes
  • Yield: 2 servings 1x
  • Category: Main
  • Method: Cook
  • Cuisine: Thai
  • Diet: Gluten Free
Print Recipe

Description

This Spaghetti Squash Pad Thai is packed with classic Pad Thai flavour without the carbs!

Ingredients

Scale

Pad Thai

  • 3 cups shredded spaghetti squash (about 1/2 a medium squash) 
  • 2 tbsp vegetable oil
  • 1/2 block firm tofu, cut into cubes
  • 1 small onion, chopped 
  • 2 garlic cloves, chopped 
  • 1/2 cup bean sprouts
  • 2 green onions, chopped (just the green part) 
  • crushed peanuts and cilantro to top

Pad Thai Sauce

Instructions

  1. Cut the spaghetti squash in half and place face down on a baking sheet with parchment paper. Bake the spaghetti squash in the oven at 400 degrees F for 30-45 minutes. Remove and let cool, then remove the seeds and use a fork to shred the spaghetti squash. Set aside. 
  2. Heat the oil in a large skillet or wok on medim-high heat. Add the tofu and cook for 2-3 minutes on each side until golden brown. 
  3. Push the tofu off to the side, then add the onions and garlic, letting cook for 2 minutes before adding in the spaghetti squash. Mix everything together. 
  4. Pour in the Pad Thai sauce and mix until everything is incorporated. Then add the bean sprouts and green onions and toss letting cook for 1 minute. 
  5. Top with crushed peanuts and cilantro.

Notes

It’s best to slightly undercook the squash in the oven than to overcook it since the squash will cook again in the pan.

Let the squash cool to room temperature before shredding it. This will make it a lot easier.

Use firm or extra-firm tofu in this recipe if you like crispy tofu, or medium tofu if you prefer a softer texture.

For a vegetarian version, you can add in a scrambled egg. To do this scramble the egg before cooking the tofu. Remove the scrambled egg from the pan, then add it back in with the squash and other ingredients.

Taste and adjust seasoning if needed. Some squashes may be more flavourful than others, and some brands of tamari may be saltier than others.

Nutrition

  • Serving Size: 1/2 recipe
  • Calories: 240
  • Sugar: 5g
  • Fat: 15g
  • Carbohydrates: 20g
  • Fiber: 2g
  • Protein: 6.5g