Spaghetti squash pad Thai

    1 hour 10 min

    Replace rice noodles with shredded spaghetti squash in this lower carb recipe for pad Thai using leftover roast chicken.

    1 person made this

    Serves: 4 

    • 1 small spaghetti squash, halved and seeded
    • Sauce
    • 350ml chicken stock
    • 3 tablespoons peanut butter
    • 1 tablespoon chilli-garlic sauce
    • 1 tablespoon fish sauce
    • 1 tablespoon soy sauce
    • 1 tablespoon rice vinegar
    • 1 tablespoon oyster sauce
    • 1 teaspoon minced fresh ginger
    • 1 teaspoon sesame oil
    • 1/4 teaspoon freshly ground black pepper
    • 3 tablespoons cold water
    • 1 tablespoon cornflour
    • Vegetables
    • 2 tablespoons olive oil
    • 350g coleslaw mix
    • 1 courgette, diced
    • 1 red pepper, diced
    • 50g sliced spring onions
    • 1 tablespoon chopped fresh coriander
    • 2 cubed cooked chicken breasts

    Prep:20min  ›  Cook:50min  ›  Ready in:1hr10min 

    1. Preheat oven to 230 C / Gas 8. Place spaghetti squash, cut-side up, on a baking tray.
    2. Bake in the preheated oven until squash is tender, 30 to 45 minutes. Shred squash meat using a fork and discard the peel.
    3. Combine chicken stock, peanut butter, chilli-garlic sauce, fish sauce, soy sauce, rice vinegar, oyster sauce, ginger, sesame oil and black pepper together in a saucepan; bring to the boil. Whisk water and cornflour together in a bowl until smooth; add to stock mixture and continue boiling until sauce thickens, 5 to 10 minutes. Reduce heat to low and simmer sauce.
    4. Heat olive oil in a large pan over medium-high heat; saute coleslaw mix, courgette, red pepper, spring onion, coriander and shredded spaghetti squash until tender, about 10 minutes. Add chicken and sauce to squash mixture; cook and stir until heated through, 3 to 5 minutes.


    This dish is easily adaptable and any vegetable on hand can be added or substituted. Bean sprouts can be substituted for spaghetti squash.

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    Reviews in English (126)


    The sauce part of this is perfect! I added a little more heat to mine by adding a little more chili garlic and also some siracha. I just used whatever veggies I had in the fridge for the stir fry part. Do NOT mix the spaghetti squash into the overall mixture. It will get super gummy and turn into mush. Just layer some spaghetti squash down on your plate and then ladle the sauce/veggie/meat mixture on top. This made way closer to 6 servings for me. When putting it into a calorie calculator it would be about 225 calories per serving!  -  16 Jan 2015  (Review from Allrecipes US | Canada)


    This recipe is a great alternative to other spaghetti squash recipes, and useful for items in my fridge and pantry. I used bean sprouts, snap peas, minced ginger, and zucchini. Used half of a spaghetti squash left over from another recipe, reheated in microwave. Subbed minced garlic and a bit of red curry paste for the chile-garlic sauce. Very good.  -  29 Nov 2014  (Review from Allrecipes US | Canada)


    You made me love spaghetti squash! I microwaved the squash for 8 minutes after poking with a fork. I didn't have any broccoli slaw so I used some cabbage instead, can't wait to try it with the slaw.I also added some basil. I can't believe anyone would think the sauce was bland, much less add sugar! Thank you for sharing a fantastic receipe. We will definitely be making this again.  -  09 Jan 2015  (Review from Allrecipes US | Canada)