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Spaghetti Squash Pad Thai


"This low-carb dish is tasty and filling, even if you're not watching your waistline! Spicy and flavorful, this dish is always sure to please!"
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1 h 10 m servings 447 cals
Original recipe yields 4 servings

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 450 degrees F (230 degrees C). Place spaghetti squash, cut-side up, on a baking sheet.
  2. Bake in the preheated oven until squash is tender, 30 to 45 minutes. Shred squash meat using a fork and discard the peel.
  3. Combine chicken broth, peanut butter, chile-garlic sauce, fish sauce, soy sauce, rice vinegar, oyster sauce, ginger, sesame oil, and black pepper together in a saucepan; bring to a boil. Whisk water and cornstarch together in a bowl until smooth; add to broth mixture and continue boiling until sauce thickens, 5 to 10 minutes. Reduce heat to low and simmer sauce.
  4. Heat olive oil in a large skillet over medium-high heat; saute broccoli slaw, zucchini, red bell pepper, green onion, cilantro, and shredded spaghetti squash until tender, about 10 minutes. Add chicken and sauce to squash mixture; cook and stir until heated through, 3 to 5 minutes.


  • Cook's Note:
  • This dish is easily adaptable and any vegetable on hand can be added or substituted. Bean sprouts can be substituted for spaghetti squash.
  • Any protein can be subbed or added to chicken; beef, pork, and shrimp all work well.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts

Per Serving: 447 calories; 23.7 g fat; 22.5 g carbohydrates; 36.7 g protein; 84 mg cholesterol; 1247 mg sodium. Full nutrition

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Read all reviews 107
  1. 141 Ratings

Most helpful positive review

The sauce part of this is perfect! I added a little more heat to mine by adding a little more chili garlic and also some siracha. I just used whatever veggies I had in the fridge for the stir fr...

Most helpful critical review

After preparing it as written, I added more ginger, more fish sauce, more chili sauce and 2 minced cloves of garlic. When serving I squeezed some fresh lime juice over the top and topped with a...

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The sauce part of this is perfect! I added a little more heat to mine by adding a little more chili garlic and also some siracha. I just used whatever veggies I had in the fridge for the stir fr...

This recipe is a great alternative to other spaghetti squash recipes, and useful for items in my fridge and pantry. I used bean sprouts, snap peas, minced ginger, and zucchini. Used half of a sp...

What a creative way of using spaghetti squash. Being Asian, my husband and I are usually hesitant on trying 'Asian' recipes due to many failures in the past, but this recipe was actually deli...

Flavor was great but doesn't need quite as much sauce as the recipe makes. I used shrimp and the veges I had in the fridge. The recipe doesn't call for lime, but Pad Thai isn't right without i...

Delicious! I omitted the ginger (I personally don't care for it), substituted 1 TBSP of siracha sauce for the oyster sauce, added 1 extra TBSP of peanut butter, 1 TBSP of sugar and a tsp. of ga...

You made me love spaghetti squash! I microwaved the squash for 8 minutes after poking with a fork. I didn't have any broccoli slaw so I used some cabbage instead, can't wait to try it with the s...

I'm eating low carb due to diabetes and this recipe is awesome! I've really missed noodle dishes like phad thai and this version is one that I can enjoy & the taste and texture are great. I incr...

Absolutely delicious! I've made this several times and it is definitely a favorite. I used the exact recipe, I even like it better than noodles because the leftovers are not mushy.

This was delicious! I subbed tofu for chicken and tamari for soy sauce to make it began and gluten free. DELICIOUS! I didn't have oyster sauce so subbed tamari w a 1/2 tsp of sugar. I feel like ...