It’s much easier to make keto Thai food (or just healthier Thai food) than you might think! This easy spaghetti squash Pad Thai recipe (a.k.a. keto pad Thai) is packed with all the same flavors you’d expect from the restaurant version — but without the high-carb rice noodles or sugar in the sauce. The spaghetti squash noodles are just as delicious, and the flavors are the same. If you’re looking for other ways to use spaghetti squash, try my spaghetti squash casserole or stuffed spaghetti squash lasagna boats.
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. This version is essentially the same dish, but it’s made with spaghetti squash instead of rice noodles! (Sometimes other veggies, like bean sprouts, cilantro, ginger, or bell peppers, are also added.) 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.
Ingredients & Substitutions
This section explains how to choose the best ingredients for pad Thai spaghetti squash, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
Spaghetti Squash:
Spaghetti Squash – Choose a medium spaghetti squash for this recipe (about 4-6 pounds).Avocado Oil – For roasting and browning the spaghetti squash. You can use any neutral cooking oil you prefer, both for the squash and for stir frying later.Sea Salt
Keto Pad Thai Sauce:
Coconut Aminos – You can have soy sauce on keto and can substitute it here, but coconut aminos make a good seasoning choice that also offers a bit of sweetness — helpful since we’re skipping the sugar seen in conventional pad Thai recipes.White Wine Vinegar – If you tolerate grains, you can use the more traditional rice vinegar instead.Fish Sauce – A classic ingredient in Pad Thai sauce! Just make sure to use a sugar-free variety — we’re using just 2 tablespoons fish sauce, but it adds so much flavor.Tamarind Concentrate – Tamarind gives many low carb Thai food recipes their distinctive flavor. Find a brand without added sugar. 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.)Peanut Butter – Use a sugar-free one. For the smoothest sauce, you’ll need to use a blender to incorporate it with the other ingredients. Skip it (along with the peanuts below) if you want paleo Pad Thai or whole30 Pad Thai, since peanuts are legumes and not allowed on these diet plans.Crushed Red Pepper Flakes – For just a hint of spice.
Stir Fry:
Avocado Oil – Or use whichever oil you used for cooking the squash (if different).Garlic – Fresh minced garlic tastes best, but you can also use jarred minced garlic to save time.Chicken Breast – You can also use chicken thighs, or even make low carb pad Thai with shrimp, though cooking time will be faster.Eggs – Use whole, large eggs. Egg substitutes won’t work for this recipe.
How To Make Spaghetti Squash Pad Thai
This section shows how to make easy keto pad Thai with spaghetti squash, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
Noodle Variations
To keep carbs in pad Thai low, you can also try these noodle options instead of spaghetti squash!
Shirataki noodles – Also known as miracle noodles! Follow this shirataki noodles recipe through the stir frying step, then set aside until you can add them to the pad Thai sauce in this recipe.Kelp noodles – The fastest noodle option! No cooking needed, just rinse thoroughly and add them in at the end of the recipe with the sauce, tossing to coat.Spiralized daikon radish – Their flavor is perfect for keto Thai food! Spiralize 2-3 daikon radishes (peeling first, if desired). Add radish noodles to the pan between cooking the chicken and the eggs, sauteing until softened to your liking.Zucchini noodles – Cook zucchini noodles like this. Set aside until chicken and eggs are cooked, then add to the pan before finishing.
Storage Instructions
Store: Keep low carb Thai food tightly covered in the fridge for up to 5 daysMeal prep: Make squash and sauce ahead of time, storing separately until you’re ready to cook. You can also make the entire meal ahead and portion into containers.Reheat: Warm on the stove top or in the microwave at low power.Freeze: Low carb pad Thai noodles don’t freeze well when mixed together. However, you can freeze spaghetti squash, cooked chicken, and sauce separately, and thaw each one overnight before using them in this recipe.
More Low Carb Asian Recipes
After mastering this noodle dish, try these Asian-inspired keto recipes next! Share your recipe picture by tagging @wholesomeyum and hashtag it #wholesomeyum on Instagram, or in our Facebook support group, too – I’d love to see it!
