Pad Thai, Spaghetti Squash Style

Last month we wrote about the cuisine from Thailand and its regional differences. This year we are going to be showcasing dishes inspired by our travels, but tailored for the amateur cook. We hope this inspires you to get in the kitchen, and start the new year off traveling to far off lands via cooking.

In a land as gastronomically diverse and exciting as Thailand, pad Thai is as close as it gets to a national dish. The instantly-recognizable, fragrant blend of freshly fried noodles, tamarind, garlic, chili, peanuts and sometimes veg is, for many of us, the ideal introduction into Thai cuisine. For our Zoom version of Pad Thai, we substitute spaghetti squash noodles for rice noodles, in a nod to our bods in the new year. It has all the hallmarks of your favorite take-out pad Thai — except those spaghetti squash noodles are the star of the show.


For the spaghetti squash

  • 1 large spaghetti squash

  • Olive oil

  • Kosher salt

  • Fresh ground black pepper

For the pad Thai

  • 3 carrots

  • ½ red bell pepper

  • 4 cloves garlic

  • 5 green onions

  • 2 eggs

  • ½ cup chopped fresh cilantro

  • 3 tablespoons sweet chili sauce

  • 3 tablespoons soy sauce

  • 1 lime

  • Sriracha (optional)

  • 2 tablespoons peanut oil

  • 1 1/2 cups bean sprouts, divided

  • 1/2 cup roasted salted peanuts, crushed


  1. Make the spaghetti squash. Preheat the oven to 400 degrees Farenheit. Using a small sharp paring knife, cut the spaghetti squash around the middle width-wise (not lengthwise!). To cut, pierce the knife into the squash and swing down, making small slices around the squash until it breaks in half. Use the knife to cut around the seeds, and then scoop them out with a spoon.

  2. Rub inside with the olive oil. Place the halves on baking sheet cut side up, and roast 40 to 55 minutes (depending on the size and freshness of the squash), until tender all the way through when pierced with a fork.

  3. Meanwhile, peel and shred the carrots. Thinly slice the red pepper. Mince the garlic, and thinly slice the green onions. Separately, thinly slice 1 green onion and chop ½ cup of fresh cilantro; set them aside for the garnish. In a small bowl, beat together the eggs.

  4. In another small bowl, mix together the sweet chili sauce, soy sauce, 1 tablespoon lime juice, and if desired, a few dashes of Sriracha.

  5. When the squash is ready, allow it to cool slightly, then use a fork to scrape out the squash into “spaghetti” strands. Place the noodles in a colander or strainer and rest for 10 minutes to remove any extra moisture.

  6. In a large skillet heat the peanut oil over medium high heat. Add the garlic and green onions cook until fragrant, about 45 seconds. Pour in the eggs and scramble until almost cooked. Add the red pepper, carrots, 1 cup bean sprouts, and squash noodles. Add 3 pinches kosher salt and toss together. Pour on the sauce and stir to combine. Cook about 2 minutes, until the vegetables are heated through but still crisp.

  7. Garnish with plenty of crushed peanuts, the remaining 1/2 cup bean sprouts, and the reserved cilantro and green onion.

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