Spaghetti Squash Chicken Pad Thai Recipe

Name: Spaghetti Squash Chicken Pad Thai
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large spaghetti squash; 1 large chicken breast; 2 eggs; 1/4 cup sliced green onion; 1/4 cup diced white onion; 1 cup fresh bean sprouts or 1 cup matchstick carrot; 2 tablespoons olive oil, divided; 1 (11 1/2 ounce) jar thai peanut sauce; 1/2 cup crushed peanuts (optional); 1/4 teaspoon salt; 1/4 teaspoon pepper; 1/4 teaspoon garlic powder; 1/4 teaspoon turmeric (optional)

Servings: persons

1 large spaghetti squash
1 large chicken breast
2 eggs
1/4 cup sliced green onion
1/4 cup diced white onion
1 cup fresh bean sprouts or 1 cup matchstick carrot
2 tablespoons olive oil, divided
1 (11 1/2 ounce) jar thai peanut sauce
1/2 cup crushed peanuts (optional)
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon turmeric (optional)

1
FOR THE SQUASH:
2
(You can do this part a day/days ahead).
3
Preheat the oven to 375 u00b0F.
4
Cut spaghetti squash in half and scoop out seeds. Drizzle with 2 tablespoons olive oil, salt, and black pepper.
5
Line baking sheet with parchment paper.
6
Lay spaghetti squash face down on baking sheet, and add 1/4 cup water. Bake for about 30-45 minutes, depending how big the squash is, until fork tender. Let cool.
7
Once cool, scrape out the spaghetti squash using a fork. Place in a medium mixing bowl and set aside.
8
FOR THE REST:
9
Pound the chicken to 1/2 inch thickness and chop into bite-sized pieces.
10
Heat remaining 2 tablespoons olive oil in large wok or pan until rippling. Season chicken to taste with salt, pepper, garlic and turmeric (if using).
11
Cook chicken over medium heat, stirring throughout until cooked through (about 6-8 minutes). Transfer chicken to a bowl and set aside.
12
Crack eggs over preheated pan (where you cooked the chicken) and allow to fry for about a minute, then break them up with a spoon.
13
Add the onions and cook until slightly soft, about 2 minutes.
14
Add chicken, carrots (or sprouts), and spaghetti squash. Pour sauce over entire mixture and stir until incorporated.
15
Top with peanuts.

462

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 large spaghetti squash, 1 large chicken breast, 2 eggs, 1/4 cup sliced green onion, and more.

Yes, Spaghetti Squash Chicken Pad Thai falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spaghetti Squash Chicken Pad Thai

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions