Spaghetti Squash Pad Thai



  • 1 large spaghetti squash
  • 1 tbsp olive oil
  • 3 cloves garlic minced
  • 1 red bell pepper chopped
  • 1 cup broccoli chopped
  • 1 cup bean sprouts
  • 1/4 cup green onion
  • 1 tbsp seasame oil
  • 1/2 lb chicken breast cut into bite size pieces
  • 3 eggs


  • 1 1/2 tbsp peanut butter
  • 2 tbsp soy sauce or coconut aminos
  • 1 tbsp sweet chili sauce
  • 1 tbsp oyster sauce
  • 1 lime
  • 1 tsp sambal for spice


  • bean sprouts
  • green onion
  • lime wedges
  • cilantro
  • sesame seeds
  • sambal
  • crushed peanuts


  1. Start by cutting the spaghetti squash long ways and de seeding it. Drizzle with olive oil and bake cut side down for about 40 minutes or until “spaghetti” easily flakes off with a fork. 

  2. While that cooks, chop your veggies. I did garlic, red bell pepper, broccoli, bean sprouts, and green onion. Heat about sesame oil in a large pan or wok and add chicken breast cut into bite size pieces. Cook for 3-4 minutes then flip and add your veggies. Cook for an additional 3-4 minutes.

  3. Push chicken and veggies to the side of the pan and add 3 whisked eggs. Scramble them up until they are fully cooked. 

  4. For the sauce, combine peanut butter, soy sauce or coconut aminos, sweet chili sauce, oyster sauce, and juice from the lime. Add sriracha or sambal for a kick! Stir everything until it’s combined, then add to the chicken and veggies. 

  5. Add your spaghetti squash in a bowl and top with the chicken, veggies and sauce. Top with more lime, bean sprouts, green onion, cilantro, sesame seeds, sambal and crushed peanuts.

Recipe Notes

Keep the spaghetti squash separate from the sauce to prevent it from getting watery.