Spaghetti Squash Pad Thai

A veggie-ful version of the Thai classic with spaghetti squash, tofu, and a sweet-tangy Pad Thai sauce.

Spaghetti Squash Pad Thai

Wine Pairing:

Sake or Singha Beer

Active Time:

35-40 Minutes

Total Time:

35-40 Minutes



  • 1 spaghetti squash
  • ½ yellow onion
  • 4 green onion
  • 1 cup bean sprouts
  • 1 head baby bok choy
  • 1 lime
  • 2 small hot peppers
  • 3 cloves garlic
  • Cilantro

Spice Mix

  • Liquid aminos (contains soy)
  • Tamarind paste
  • Rice vinegar
  • Lemon
  • Mirin

Proteins and More

  • 8 oz extra firm tofu
  • 2 tbsp roasted peanuts

Pantry Items

  • 3 tbsp sesame, peanut, or coconut oil
  • 3 large eggs
  • ¼ tsp sea salt

1: Preheat oven to 450ºF. Line a baking sheet with parchment paper.

2: Cook spaghetti squash:

  1. Cut top (stem) off of spaghetti squash. Cut in half lengthwise. Use a large spoon to scoop out the seeds and stringy bits from the middle of the squash (see back for optional instructions on roasting the seeds.) Lay cut side down on baking sheet. Place in middle rack of oven for 20-25 minutes. (may vary depending on exact size of squash)

3: Prep tofu & veggies:

  1. Strain tofu and cut in half horizontally. Sprinkle with ¼ tsp sea salt and wrap in a kitchen towel, set aside to drain some of the moisture.

  2. Peel and cut ½ of the yellow onion (other half in recipe B) into ¼” squares. Grate carrots. De-seed sweet peppers and finely chop. Peel and mince garlic cloves. Slice green onion into thin rings. Roughly Chop collards.

  3. Slice bok choy in half lengthwise. With leaves still intact, place each half cut side down on a cutting board. Make vertical cuts into the bok choy beginning at the root end.

  4. Cut tofu into cubes.

  5. Roughly chop cilantro, cut lime into wedges, set both aside for garnish.

4: Cook veggies:

  1. Place a large pan or wok over high heat with 2 tbsp sesame, peanut, or coconut oil. When oil is hot, carefully place tofu in pan. Saute until it starts to brown. Move tofu to one side of the pan and add a touch more oil if necessary. Crack 3 eggs into hot pan, scramble and chop with rubber spatula as they cook. When eggs are fully cooked, remove tofu and eggs from pan.

  2. Add 2 tsp more oil and all veggies to hot pan. Add half of the Pad Thai sauce  and saute for 5 minutes. Add eggs, tofu, roasted peanuts, and Pad Thai sauce to pan, stir well and turn off heat.

  3. Finish spaghetti squash according to directions on the back. Add “spaghetti” to pan with the other ingredients, Toss well using tongs to evenly incorporate ingredients.

5: Serve:

Serve Pad Thai family style and garnish with cilantro and lime wedges. Use chopsticks for a fun challenge!

Chef’s tips:

How to roast squash seeds:

  • After seeds are scooped, rinse them under running water to remove the stringy bits. Lay onto a paper towel in a single layer to dry completely.

  • Toss in a small amount of olive or coconut oil and add your favorite seasonings.

  • Bake at 275ºF for 15-20 minutes until seeds start to pop and are golden brown.

How to finish spaghetti squash:

  • When oven timer goes off remove squash. Turn each half over.

  • With an oven mitt or tongs, hold squash in place while scraping horizontally with a fork to make the “spaghetti.”

  • Scrape all contents from squash being careful not to puncture the hard skin. Add spaghetti squash to pan with the other ingredients. Toss well in pan using tongs to evenly incorporate all components and flavors.