Spaghetti Squash Pad Thai
  • 1 large spaghetti squash, roasted and removed from skin (about 3½ cups)
  • 2 shredded or chopped cooked chicken breasts (1½ to 2 cups)
  • ½ cup finely grated carrot
  • ½ cup sliced green onion
  • ½ cup loosely packed cilantro, chopped
  • 2 eggs
  • ½ can bean sprouts (you can use the whole can if you prefer)
  • 1½ tsp chili garlic sauce (click to find it - I like this kind from the makers of Sriracha) **You can use more or less depending on how spicy you like your food
  • 3 tbsp natural chunky peanut butter
  • 2 tsp fish sauce
  • juice of 1 lime
  1. Prior to cooking this recipe, roast a spaghetti squash and remove it from the skin. Also, cook and chop 2 chicken breasts.
  2. Combine the peanut butter, chili garlic sauce, fish sauce, and lime juice in a small bowl and set aside.
  3. Grate carrot, slice the green onions, and chop the cilantro and set aside.
  4. Lightly beat the eggs and scramble them in a large pan. When cooked, remove the eggs from the pan and set aside.
  5. Heat a small amount of oil in the same pan on medium heat.
  6. Add the cooked chicken and spaghetti squash and start heat through for 2-3 minutes.
  7. Add the sauce mixture.
  8. Stir to combine with the squash and chicken. Let it heat through.
  9. When the sauce is evenly coating and everything is heated through, add in the cilantro, carrot, and green onion.
  10. Stir in the bean sprouts.
  11. Add the eggs.
  12. Combine well and remove from the heat.
  13. You can garish with lime wedges, cilantro, and green onion
Recipe by Gluten Free Jess at