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Spaghetti Squash Pad Thai – A healthy and low-carb version of a Thai classic. The sauce is so easy, and you probably have everything you need at home!

Spaghetti Squash Pad Thai


Units Scale
  • 2 cups cooked spaghetti squash
  • 1 clove garlic, chopped
  • 1 green onion, chopped
  • 1/6 block firm tofu, cubed
  • 1 egg
  • 1 tbsp soy sauce
  • 1 tsp lime juice
  • 1 tsp brown sugar
  • sriracha, to taste (optional)
  • chopped peanuts/sunflower seeds


  1. Heat skillet over medium heat, and coat with non-stick spray.
  2. Add tofu and cook until browned, about 2-3 minutes. Remove from pan.
  3. Chop garlic and green onion, and add to pan.
  4. Cook for 30 seconds and add egg. Scramble and cook through.
  5. Remove egg from pan.
  6. In a small bowl, mix together soy sauce, lime juice, brown sugar and sriracha.
  7. Spray pan again and add spaghetti squash.
  8. Add sauce, tofu, and egg to pan and mix to coat and heat through.
  9. Transfer to bowl and top with chopped peanuts/sunflower seeds and additional sriracha if desired.


Recipe Adaptions:

Carnivorize: Replace tofu with cooked chicken or shrimp.
Veganize: Omit egg.
Deglutify: Replace soy sauce with tamari, or other gluten-free soy sauce.

  • Prep Time: 5 mins
  • Cook Time: 8 mins
  • Category: Main Dish
  • Cuisine: Thai


  • Serving Size: 1 bowl
  • Calories: 185
  • Fat: 7