Spaghetti Squash Pad Thai

Name: Spaghetti Squash Pad Thai
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Cuisine: Asian
Ingredients: 1 small spaghetti squash (500g of cooked strands*, or 3 cups); 2 chicken breasts (525g, chopped into bite-sized pieces); Salt, pepper, and garlic powder; 1 bell pepper (140g, sliced thin); 1/2 white onion (140g, sliced thin); 4 green onions (40g, chopped); 1 cup carrots (85g, shredded or cut into matchsticks); 1 cup mung bean sprouts (85g); 5-6 shisito peppers (45g, chopped (or sub extra bell peppers or jalapeños for a kick)); 1 bunch of cilantro (30g, chopped (1 cup)); 1 egg + 2 whites (whisked); 3 Tbsp. soy sauce (45g); 2 Tbsp. natural peanut butter (30g); 2 Tbsp. rice vinegar (30g); 2 Tbsp. ginger (minced (or 8 frozen dorot cubes)); 2 cloves garlic (minced (2 frozen cubes)); 1 Tbsp. honey (15g); 1 tsp. sesame oil (5g); 1 tsp. sriracha (5g); 1/2 lime (15g, juiced)

Instructions

Prep:30minCook:20min

This macro-friendly Spaghetti Squash Pad Thai is a total game-changer. It’s packed with bold, savory Asian flavors and is great for a quick weeknight meal!

Updated at: Fri, 13 Feb 2026 03:03:25 GMT