Pad Thai is a stir-fried noodle dish commonly served as a street food and at casual restaurants in Thailand. It can be served with a variety of different vegetarian proteins, making this Spaghetti Squash Pad Thai recipe vegan and gluten free.
Spaghetti squash makes an excellent substitute for thin noodles. You can use it in any recipe from Italian to Asian. It is loaded with nutrients such as beta carotene and fiber, and is tender with just a slight crunch.
Preparing the spaghetti squash couldn’t be simpler. Just cut in half, spoon out the seeds and guts, roast and scrape out your noodles.
This recipe for Spaghetti Squash Pad Thai is by far my new favorite. I got the squash from the same friend who gifted me the lentils in the last meatless Monday post and set out to find the perfect recipe. This was it. The flavors will excite you and the textures are to die for. Even your kids will get a kick out of this one.
- 1 large spaghetti squash
- Olive oil
- Kosher salt
- Fresh ground black pepper
- 3 carrots
- ½ red pepper
- 4 cloves garlic
- 5 green onions
- 2 eggs
- ½ cup chopped fresh cilantro
- 3 tablespoons sweet chili sauce
- 3 tablespoons soy sauce
- 1 lime
- Sriracha (optional)
- 2 tablespoons peanut oil
- 1 and ½ cup bean sprouts, divided
- ½ cup roasted salted peanuts, chopped
- 1. Preheat oven to 400°F.
- 2. With a large, sharp kitchen knife, cut the spaghetti squash in half. Scrape out the seeds using a spoon and sprinkle the cut sides with olive oil. Season with salt and pepper then place the squash cut side down on a baking sheet and roast for about 45 minutes. It will be soft and easily cut with a knife.
- 3. When the squash is done, use a fork to scrape out the flesh of each half into “noodles”. Place the noodles in a colander and let drain for 10 minutes to remove any extra moisture.
- 4. Peel and shred 3 carrots. Thinly slice ½ red pepper. Mince 4 cloves garlic. Thinly slice 4 green onions.
- 5. In a bowl, beat together 2 eggs. Separately, thinly slice 1 green onion and chop ½ cup of fresh cilantro.
- 6. In another bowl, mix together 3 tablespoons sweet chili sauce, 3 tablespoons soy sauce, juice of ½ lime, and if desired, a few dashes of Sriracha.
- 7. When the squash is ready, in a large skillet heat 2 tablespoons peanut oil over medium high heat. Add the garlic and green onions cook about 45 seconds. Pour in the eggs and scramble until almost cooked. Add the red pepper, carrots, 1 cup bean sprouts, and squash noodles. Add 3 pinches salt and toss together. Pour on the sauce and stir to combine. Cook about 2 minutes, until the vegetables are heated through but still crisp.
- 8. Garnish with crushed peanuts, fresh bean sprouts, cilantro, and green onion.
- Large squashes will yield more noodles.