Spaghetti Squash Pad Thai... Just Trust Me!

by Megan

I just made a delicious meal last night and it was a twist on a trusted recipe I've used dozens of times. It's my version of Pad Thai and it is soooo good.  My Favorite Pad Thai is from Thai Orchid in downtown Eau Claire, but this saves me money and calories.

Now, the original recipe uses chicken and rice noodles for this dish. We feel it never needs the chicken so we just do meatless, and last night instead of rice noodles I used... Spaghetti squash!  

I knew my husband was skeptical about the squash, but he said it was good and ended up having seconds. So I'm telling you--try this substitution.


1 Spaghetti Squash

2 eggs

1/3 cup of chicken stock (or water in a pinch)
1 tablespoon soy sauce
1 tablespoon fish sauce
3 tablespoons brown sugar
3 tablespoons natural style peanut butter
1 tablespoon rice wine vinegar
1 teaspoon of Sriracha
1 teaspoon minced or grated ginger (I omit this--I don't like ginger)
1 teaspoon minced garlic

Here's what I did:

  1. Microwave the squash for about 12 minutes, cut and scoop out the middle/seeds and get your "spaghetti." Set aside.
  2. Mix sauce ingredients and set aside. 
  3. Scramble two eggs in a large pan, then push out of the middle of the pan. 
  4. Add squash, pour over the sauce and simmer for 5 minutes or so to thicken.
  5. Serve and eat!

Bon Appétit!

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