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I was introduced to Pad Thai by a couple of friends in my late teens, and it instantly became one of my favorite Asian dishes. When I switched to a low carb lifestyle almost a decade ago, I yearned for keto Pad Thai where I could still enjoy the same flavors. It sure took a while to get around to developing an easy spaghetti squash Pad Thai recipe, but I’m so glad I finally did!
This spaghetti squash Pad Thai is packed with all the same flavors you’d expect from a Thai restaurant – but without the high-carb rice noodles or sugar in the sauce. The spaghetti squash pasta is just as delicious. And, it’s much easier to make than you might think!
What Is Spaghetti Squash Pad Thai?
Regular Pad Thai is a common street food stir fry in Thailand, but it’s also probably the most popular Thai food in the US.
What’s in Pad Thai?
There are many variations, but typically Pad Thai is made with rice noodles, eggs, tamarind (paste or concentrate), fish sauce, garlic, and chili flakes. Sometimes other veggies, like bean sprouts or peppers, are added. It’s common to add a protein, most likely either shrimp or chicken. (This spaghetti squash Pad Thai recipe includes chicken.)
So, what is spaghetti squash Pad Thai?
It’s the same dish, but it’s made with spaghetti squash instead of rice noodles! It’s naturally low carb, keto friendly, and gluten-free. If you skip the peanut butter and peanuts, it’s also paleo and whole30 approved.
Keto Pad Thai Sauce
Spaghetti squash Pad Thai is already healthier and low in carbs than the regular kind, but I also wanted to make a low carb Pad Thai sauce. The regular kind is not.
How do you make authentic Pad Thai sauce?
Authentic Pad Thai sauce is made with sugar, vinegar, fish sauce, tamarind paste, and sometimes soy sauce.
How do you make Pad Thai sauce keto (and easy)?
Fortunately, making keto Pad Thai sauce is actually really easy. I just replaced a few of the problematic ingredients with very similar ones:
- Sugar – Pad Thai sauce typically includes sugar, or at least palm sugar. You really don’t need it, so I just skipped it. But, feel free to add a bit of your favorite sugar-free sweetener to taste if you’d like.
- Rice vinegar – This is fine to use for keto or low carb, but not if you are grain-free. I used white wine vinegar instead, which works just as well. You can stick with rice vinegar if you’d like!
- Soy sauce – Soy is low carb and keto friendly, but an be estrogenic so some people prefer to avoid it. This spaghetti squash Pad Thai recipe uses coconut aminos instead, which provides just about the same flavor, but also offers some sweetness. This is nice since we are skipping the sugar.
- Fish sauce & tamarind paste – These ingredients are fine to use and necessary for any Pad Thai sauce, including keto Pad Thai sauce. The only issue is sometimes they have sugar in the ingredients. I have links below to the brands that don’t.
- Peanut butter – Peanut butter is a delicious addition to Pad Thai sauce, and naturally low carb. Just make sure there is no added sugar. If you do include peanut butter, you’ll need to use a blender to make the sauce, so that it’s smooth. Skip it (alond with the peanuts) if you want paleo Pad Thai or whole30 Pad Thai, since peanuts are legumes and not allowed on these diet plans.
How To Make Pad Thai with Spaghetti Squash
How do you make easy Pad Thai that’s also low carb? Now that we know how to make keto Pad Thai sauce, it’s quite easy to make the dish.
Cook the spaghetti squash
Check the guide for how to cook spaghetti squash the fastest way here.
Make the keto Pad Thai sauce
Meanwhile, whisk together the keto Pad Thai sauce. This includes coconut aminos, vinegar (either white wine vinegar or rice vinegar), fish sauce, tamarind concentrate, crushed red pepper, and optionally, peanut butter.
If you can’t find tamarind concentrate, you can use tamarind paste instead, but would need to triple the amount. (Use 1 tablespoon paste instead of 1 teaspoon concentrate.)
You can make the sauce using a whisk in a bowl, but if you’re including the optional peanut butter, you’ll want to blend it to get it to incorporate.
Saute the chicken
Heat oil in a large wok, add some minced garlic, and after that saute the chicken pieces.
The chicken will cook pretty quickly since the pieces are small. Try to avoid moving them around to get a nice sear. It will take about 90 seconds per side.
Be careful not to overcook the chicken. We want it to brown but not be completely cooked through, so that it doesn’t dry out as we continue to cook the egg in the next step.
Cook the eggs
Push the chicken to the side, add the eggs and scramble for a couple of minutes, until cooked through. Mix it with the chicken and make sure that is also cooked through at this point.
Add the squash, sauce and garnishes
Finally, add the spaghetti squash and Pad Thai sauce to the pain, and toss to coat everything.
Remove from heat and add any desired garnishes. I recommend roaasted peanuts, chopped green onions, and lime wedges.
More Low Carb Asian Recipes
If you like this easy spaghetti squash Pad Thai recipe, try these other low carb Asian recipes:
Tools To Make Low Carb Spaghetti Squash Pad Thai:
Click the links below to see the items used to make this recipe.
- Blender – For making the keto Pad Thai sauce, if you’re including the peanut butter. This one is very affordable and I love that the jar is glass.
- Baking sheet – For roasting the spaghetti squash. Any kind you have will do, but if you need one, this one is super affordable.
- Wooden cooking utensils – This set doesn’t have any artificial coating or glues.
- Wok – Love the quality of this one.
- Fish sauce & tamarind concentrate – These brands don’t have sugar in the ingredients.
Reader Fave Keto Recipes
The recipe card is below! Readers also made these similar recipes after making this one.
RECIPE CARD
Keto Spaghetti Squash Pad Thai Recipe
The best spaghetti squash pad Thai recipe ever! This low carb keto Pad Thai is super EASY to make, with loads of flavor and no sugar.
Recipe Video
Click or tap on the image below to play the video. It's the easiest way to learn how to make this recipe!
PrintIngredients
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Spaghetti Squash:
Pad Thai Sauce:
Stir Fry:
Optional Garnishes:
Instructions
RECIPE TIPS + VIDEO in the post above, nutrition info + recipe notes below!
Click on the times in the instructions below to start a kitchen timer while you cook.
Cook spaghetti squash according to instructions here. You can use avocado oil instead of olive oil to reduce the number of different ingredients.
Whisk together the sauce ingredients. (If you're including the optional peanut butter, you'll need to blend it in a blender instead.) Set aside.
When the spaghetti squash is done cooking, use a fork to release the strands. Cover to keep warm and set aside.
Heat 2 tablespoons avocado oil in a large wok over medium-high heat. Add the minced garlic and saute for about 30 to 60 seconds, until fragrant.
Add the chicken pieces. Cook for about 90 seconds on each side, until starting to brown and almost cooked through (but not fully).
Push everything to the side of the pan. Add the egg to the other side and scramble to cook, about 1 to 2 minutes, then mix with the chicken. Heat to make sure the chicken is cooked through.
Add the spaghetti squash and Pad Thai sauce to the pan. Mix everything to coat in sauce.
Remove from heat. If desired, add roasted peanuts, chopped green onions, and garnish with lime wedges.
Readers Also Made These Keto Low Carb Recipes
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Recipe Notes
Serving size: 1 cup
Video Showing How To Make Spaghetti Squash Pad Thai:
Don't miss the VIDEO above - it's the easiest way to learn how to make Spaghetti Squash Pad Thai!
Nutrition Information Per Serving
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. You can find individual ingredient carb counts we use in the Low Carb & Keto Food List. Net carb count excludes fiber, erythritol, and allulose, because these do not affect blood sugar in most people. (Learn about net carbs here.) We try to be accurate, but feel free to make your own calculations.
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30 Comments
Tracey
I like this, but 276 calories for dinner is mighty skimpy. Three meals a day in this ballpark gets you about the same amount of calories it’s documented they got in concentration camps. I have to triple this to feed my family of five, which includes two adult men, my college-aged daughter and teen (all athletic). I do have leftovers, but not a whole lot.
I love your recipes, truly, but find the serving estimations to be tiny, almost like side dishes.
Becca
Your recipes never disappoint! I made some modifications based on what I had and it still tasted great! Used shirataki noodles (be sure to rinse them and steam in a pan first to get out the fishy smell), lime juice + 1/4 teaspoon monkfruit instead of tamarind, apple cider vinegar, added mushrooms and added freshly chopped Thai basil and cilantro to garnish with the peanuts and lime!
Anita M Szymanski
I have made so many Keto recipes from this site and have found them to be delicious, easy to follow and complete. Thank you for being me online cookbook!
Lori
Hi, I’m allergic to peanuts. Is there some none nut substitution or should I abandon this recipe totally.
Wholesome Yum A
Hi Lori, you could substitute almond butter or sunflower seed butter in the sauce and omit the peanut garnish.
Jane Kavanaugh
I just made the Spahetti SquashPad Thai! First of all your quick way to cook the squash is awesome!!! So much easier. I doubled the peanut sauce and shouldn’t have becuase it was too much. That aside OMG, it is soo good, so much flavor with a punch of heat and then the crunch of the peanuts. I will absolutely be making this again and again! My hubby really like it too! I am pretty new to the kitchen so I am thrilled with how this turned out. Next set off I’m making the Egg Roll Bowl!! Thanks for sharing!! Jane in BC, Canada
Claire
The first time I made this it was ok. The second time, with some minor tweaking, was ridiculously good! I used chicken thighs because I think they have more flavor and they don’t overcook as easily. I also doubled the tamari paste and used slightly more peanut butter than the recipe called for. I used less fish sauce too. I also used a blender this time, as the recipe indicates, to combine the sauce ingredients which I think made a world of difference! The result is an EXTREMELY flavorful version of one of my all time favorite dishes. And don’t skip the garnishes! They really make the dish pop!
Katie
What a fantastic recipe! I love pad thai and using spaghetti squash is brilliant!
Hope
Low carb Pad Thai? Love it! Looks so healthy and delicious!
Kari
What a great version of Pad Thai, I really love spaghetti squash so this was a hit!
Jean
I LOVE pad thai, and it’s such a great idea to make it with spaghetti squash! This was so flavorful.
Don
This was so good! I’d put that sauce on alllllll the things. 🙂
Renee D Kohley
This is so light and fresh! Love pad thai flavors!
Yang
I have made this recipe before. Spaghetti squash noodles rock!
Raia Todd
This is delicious! I haven’t had pad Thai in years!
Barbara
Really satisfying and in some respects I prefer it to traditional Pad Thai which can be rather dry and flavorless, depending on where you get yours. I made more sauce than called for to ensure it wasn’t dry, or lacking in flavor and it was more than ample!. I used boneless, skinless chicken thighs, which I prefer to breast meat. I did use crunchy peanut butter in mine, but I’m sure you come up with a substitute to help add richness. Thanks!
Alisa Fleming
Spaghetti squash goes over pretty well in our house, but I’m always short on ideas for serving it. Love this pad Thai concept! It’s easy and I bet the flavors meld nicely.
Kelly
I love using spaghetti squash as a healthy pasta. So many uses. This one was delicious!
Adrianne
I love Pad Thai too and eating low carb so I am definitely keen to give this a go! Yum, I love how thorough you have been in making sure each ingredient fits the diet choices of a keto foodie. Cheers!
Gloria
LOVE this recipe. This is a great and healthy twist on pad thai. My family loved this for dinner.
Carmella
This looks so much like the real deal, I have to try it! I absolutely love Pad Thai but haven’t had it in ages. Spaghetti squash is a magical vegetable that is incredibly versatile.
Karen
What a great idea to replace the pasta with spaghetti squash. I am amazed by how good squash noodles can be. This will be in regular rotation at my house!
Emily
I haven’t made spaghetti squash in forever. This recipe looks amazing and I hope to try it myself soon.
Sara
Wow Maya, what a great idea, I am always looking for spaghetti squash recipes because my family loves them!
Pam Greer
What a great idea to use spaghetti squash instead of noodles! My CSA always gives me lots of spaghetti squash and I am always looking for new recipes to try!
Sarah M
I am on a Pad Thai kick! This one is going into heavy rotation. THANKS!
Jenna Urben
Yum!! This was so great 🙂 I love spaghetti squash and pad thai. I just got avocado oil and this was perfect to try it out on.
Roberta
I can’t find tamardind paste/tamarinde concentrate in my country (neither online, no seller ships this item to my country). Any suggestion to recreate something similar, or other substitution? Thank you!
Maya | Wholesome Yum
Hi Roberta, Did you try the link on the recipe card? That one will go to an online version based on what country you’re in. Another alternative might be lime juice mixed with a bit of sugar-free sweetener, but the flavor isn’t quite the same.
Roberta
Thank you, Maya! I’ve tried with the link, but unfortunately as I wrote there is no seller that ship to my Country, and everithing “tamarindo” here is loaded with sugar, so I’ll try as you suggest with lime juice and sweetener, thanks again 🙂