Keto Spaghetti Squash Pad Thai

Low Carb Spaghetti Squash Pad Thai

A healthier, low carb approach to a classic Pad Thai dish. This recipe features a keto friendly peanut sauce, chicken, and stir fried veggies over spaghetti squash noodles.

It’s spaghetti squash season and that means it’s time for one of my favorite low carb dishes, Spaghetti Squash Pad Thai! This recipe is a perfect way to create a low carb/ keto friendly version of a take out favorite.

All you need is a few veggies, some diced chicken, a homemade sauce and you have the perfect meal in about 30 minutes. Be sure to read through to get a lot of good tips and tricks to working with the spaghetti squash too! Find the full recipe for Spaghetti Squash Pad Thai below!

Love a good Thai dish but want to keep it low carb? Check out this 30 minute Thai Basil Beef dish too!

Spaghetti Squash Pad Thai

“School” Supplies:

  • Knife & Cutting Board
  • Microwave Safe Dish (I use a pyrex pie plate)
  • Heavy Bottom Pan (Wok or Cast Iron Skillet)
  • Spatula/ Tongs
  • Measuring Cups/ Spoons

“Class” Notes:

What are the best ways to cook a spaghetti squash?

Begin by preparing your squash. Now, Spaghetti squash is dense and rather hard to cut through. A good tip is to first microwave the squash for about two minutes. This softens the outer shell of the squash a bit and makes it easier to cut.

Microwaving: When I need a quick meal on the table, this is my go-to method! Slice off each end and then slice vertically down the middle. I microwave it on high for about 5-7 minutes in a shallow baking dish with about an inch of water.

Baking: This takes a bit more time, but the squash always adds more flavor and may be less watery with a dryer heat method. I roast mine, halved and lightly oiled on a baking sheet (cut side down) and cook at 400 F for roughly 40-60 minutes depending on the size.

Spaghetti Squash

How do you know when spaghetti squash is cooked?

Safely check your squash (no matter which cooking method you use) by using your thumb or index finger to push on the outside rind. If the ride is tender and makes an indent then the squash should be ready.

Carefully remove from the oven or microwave and let it rest on a heat proof surface to cool a bit before handling.

How do I make “noodles” from spaghetti squash?

All you need is a cooked squash and a fork! I use a fork and lightly pull at the natural lines of the squash meat. This helps pull it from the rind and separates it into strings that area great low carb substitute for noodles. 

What other Pad Thai ingredients do I need to prepare?

After the squash is cooked (or while it’s cooking) prep all your ingredients before you start up your wok. I am serious! This goes quickly and you need to be ready… 

Spaghetti Squash pad Thai ingredients in bowls

Protein: Prep your chicken and slice it into one inch pieces or strips, you can use chicken breast meat, boneless skinless thigh meat, or even ground chicken for ease.

The Veggies: I like to slice up red pepper, carrots (in moderation), green onions, fresh garlic, and a tiny bit of fresh ginger (dried works too). Set your veggies aside in a separate bowl for cooking.

The Marinade: The trick to getting a flavorful dish is to add a little sauce throughout the cooking process. I start by cooking the chicken with a few tablespoons of sauce to help infuse it with flavor.

Once the chicken is cooked, throw in the garlic and ginger, and then add the red pepper, green onion and carrots. 

The Eggs: Move everything to one side of the pan and add in a few beaten eggs. I like to let the egg set and cook for about a minute before I continue to stir them. By this point you want to have your squash ready and removed from the rind in a bowl.

How to assemble and serve your (keto) Pad Thai?

Finish it all off by adding the squash and the remaining sauce. Incorporate everything together at this point and cook a minute or two more! I love to garnish my pad Thai because it really adds that little extra kick needed to take this dish to level 10!

Spaghetti Squash Pad Thai

Sprinkle with some nice crush salty peanuts, a bit of fresh cilantro, and sriracha or red pepper flakes if desired. 

If you love this Spaghetti Squash inspired Pad Thai recipe, you might also love these incredible homemade Baked Keto Egg Rolls or this easy recipe for Keto Egg Roll Meatballs too! 

Spaghetti Squash Pad Thai

Low Carb Spaghetti Squash Pad Thai

A healthier, low carb approach to a classic Pad Thai dish. This recipe features a keto friendly peanut sauce, chicken, and stir fried veggies over spaghetti squash noodles.
5 from 11 votes
Print Pin Rate
Course: Main Dishes
Cuisine: Thai
Prep Time: 15 minutes
Cook Time: 15 minutes
Additional Time: 40 minutes
Total Time: 1 hour 10 minutes
Servings: 4
Author: Bon Appeteach


  • 1 medium- large Spaghetti Squash
  • 1 lb. Chicken diced into cubes
  • 1/2 cup Red pepper diced
  • 3 Green Onions
  • 1/3 cup Carrots- Optional (julienne cut)
  • 2 Cloves Garlic (minced)
  • 2 tsp Fresh Ginger (minced)
  • 1/4 cup Coconut Aminos (can substitute with soy sauce)
  • 1 Tbsp. Sugar Free Almond Butter or peanut butter
  • 1/2 Lime juiced
  • 1 Tbsp. Water
  • 1 Tbsp. Rice Wine Vinegar
  • 1 Tbsp. Chili Paste sambal oelek
  • 2 Eggs beaten
  • Sesame oil for cooking the chicken


  • Start by preparing your squash either by roasting (this can take up to an hour) or microwaving (do this if your in a hurry). To roast: cut the squash in half and sprinkle with olive oil, salt, and pepper. Place face down on a baking sheet and bake till tender for 45-60 minutes at 400 F. To Microwave (my preferred method): Slice in half, remove the seeds and place face down in a microwaveable safe dish. Add about a cup of of water and then microwave till tender 5-10 minutes depending on the thickness. Once tender, carefully (it’s hot) scoop the insides out and set aside.
  • Combine the coconut aminos (or soy sauce), sugar free almond butter (or peanut butter), rice wine vinegar, lime juice, chili paste, and water into a bowl. Whisk until the almond butter is dissolved and the sauce becomes thicker.
  • Slice your chicken into 1 inch cubes. Season with salt and pepper. Dice the red pepper, green onion, and the carrots (julienne cut or buy pre-shredded). Mince the garlic and the ginger.
  • Add a little sesame oil (or use a high smoke point oil like avocado or grapeseed) to a wok or large heavy bottom cast iron skillet. Heat to medium-high.
  • Add the chicken and a 3 tablespoons of sauce. Cook the chicken completely stirring frequently.
  • Add the red pepper, green onion, garlic, and ginger (wait to add the carrots). Cook 1-2 minutes.
  • Move all the food in the pan to the side. Add the two beaten eggs and add the mixture into the open area in the pan. Allow it to set for a moment and then begin to scramble.
  • Mix everything together then add in the carrots (they cook fast) and the spaghetti squash.
  • Pour in the remaining sauce. Stir everything until fully coated in the sauce then remove it from the heat. Garnish with crushed peanuts or sliced almonds, cilantro, and sriracha!


Don’t have coconut aminos? Use soy sauce as a substitute!

Share Your Thoughts

Your email address will not be published. Required fields are marked *

Recipe Rating