Table of Contents
About This Recipe
a note on substitutions
Pad Thai with Spaghetti Squash
This Pad Thai with Spaghetti Squash is so addictive and came together as a spontaneous experiment when I had a Thai take-out craving while doing Whole 30. To me, nothing satisfies a takeout craving like Thai food, and this Pad Thai with Spaghetti Squash gives me all the satisfaction with none of the guilt. It’s so light and clean, I literally feel like I’m glowing after eating this.
I used Kris Yenbamroong’s technique from the Night + Market book, and replaced the noodles with roasted spaghetti squash, red bell pepper and shredded carrots. The result is a plant-based dish that’s screaming with flavor. The roasted chili powder make a huge difference here. The roasted flavor adds a wonderful unique kick to the dish. I encourage you to use sparingly as the flakes are VERY spicy, and the leftovers will make an excellent addition to any spice drawer.
A Note on Substitutions
When doing Whole 30, or any restrictive diet for that matter, I try not to think about all the things I can’t eat, and instead focus on all the good stuff I get to eat. In this case, no rice noodles means I get to pack in the veggies! Spaghetti squash is a go-to noodle replacement for me, but in this case I thought to myself, why stop there? Let’s pack in some sliced red pepper and shredded carrots and have more fun things to stab with a fork! It also turned out to be quite a beautiful dish this way, bursting with color from the variety of vegetables.
Pad Thai with Spaghetti Squash
Adapted from Night & Market
1/4 cup water
2 tbsp fish sauce
2 tbsp white vinegar
4 tbsp avocado oil
1 small spaghetti squash
1 lb chicken breast cut into 1 inch slices
1 red bell pepper sliced
1 cup shredded carrots
1 cup bean sprouts
2 green onions green and white parts, sliced at an angle
1/2 cup roasted cashews chopped
2 limes cut into wedges
roasted chili powder to taste
Step 1 – Roast the Squash
Heat the oven at 400°F and line a rimmed baking sheet with parchment paper. Place the whole squash to the oven for 10 minutes (this will make it easier to cut in half). Remove from the oven and cut in half, then scoop out the seeds and strings. Brush cut sides with oil and place cut side down on the prepared baking sheet. Roast for 20 minutes, then use a fork to scoop out the spaghetti.
Step 2 – Prep the Flavor Bomb
Boil the water and pour over the dates. Soak for 10 minutes and then process into a paste using a blender or food processor. Add the fish sauce and vinegar and process until smooth.
Step 3 – Make the Pad Thai
Heat a wok over medium-high heat until smoking. Add the oil and swirl to coat the wok. Add the chicken and cook for 1-2 minutes (it should be opaque but not fully cooked). Add the spaghetti squash noodles, red pepper, and carrots, and cook for 1 minute. Add the flavor bomb, toss everything to coat, and allow to simmer for 2 minutes.
Move the entire mixture to one side of the wok, and crack the eggs into the empty space. Scramble the eggs softly, and then incorporate into the mixture.
Add the bean sprouts and green onions to the wok and cook for 1 minute, then turn off the heat.
Divide into bowls and garnish with roasted cashews, roasted chili powder, and lime wedges.