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Spaghetti Squash Pad Thai

Spaghetti Squash Pad Thai

This recipe comes from, The Blood Sugar Solution Cookbook

Nutritional Analysis: per Serving (1 and 1/3 cups): calories 263, fat 15 g, saturated fat 2 g, cholesterol
131 mg, fiber 1 g, protein 21 g, carbohydrate 14 g, sodium 611 mg

Spaghetti Squash Pad Thai Recipe

2 Spaghetti Squash Pad Thai

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  • Yield: 4 (4 Servings)
  • Prep:
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In this classic Thai dish you can maximize your nutrition by trading carbohydrate-rich rice noodles for low-glycemic and vitamin-A- rich spaghetti squash. You’ll find Thai fish sauce in your local Asian or natural food market, or in the international aisle of most large supermarkets.



  1. Preheat the oven to 400°F
  2. Brush the cut sides of the squash with 1 tablespoon of the peanut oil. Place the squash, cut sides down, on a baking sheet and roast for 30–40 minutes. The squash is cooked when a knife easily pierces through the skin and flesh. Let cool, use a fork to shred the flesh into spaghetti-like strands, and set aside.
  3. In a small bowl stir together the fish sauce, tamari, and red pepper flakes. Set aside.
  4. Heat 1 tablespoon of the oil in a large wok or large cast-iron pan over medium-high heat. Add the egg and cook until scrambled, 30–60 seconds, breaking it up. Transfer to a plate and reserve
  5. Pour another tablespoon of the oil into the wok and stir-fry the garlic until aromatic. Season the chicken with a little salt and add it to the pan. Stir-fry the chicken until golden brown, about 4 minutes. Push the chicken to the side and add the shrimp in the center of the pan. Stir frequently until the shrimp are pink and firm, about 3 minutes
  6. Toss in the carrots and stir-fry them for 1 minute. Transfer the contents of the pan to a platter.
  7. Add the remaining 1 tablespoon oil to the wok, spread the squash strands out in the pan, and cook for 1 minute without stirring. Flip the pile of strands over and brown them for 2 minutes on the other side.
  8. Pour the sauce into the wok and add the chicken-shrimp mixture, egg, bean sprouts, and scallions. Gently toss to heat through, and squeeze the juice of one lime half over all. Garnish with the peanuts and serve with the other half lime available for table-side squeezing. Any leftovers can be refrigerated for up to 4 days.

Mark Hyman MD is the Medical Director at Cleveland Clinic’s Center for Functional Medicine, the Founder of The UltraWellness Center, and a ten-time #1 New York Times Bestselling author.

Comments (7)

  • Does this count as a winter squash? Reading your book…slowly. Thought I was good when I quit the caffeine on Sunday. Gave up gluten and grains two weeks ago. Then I just read the advance plan is no winter squash or potatoes. Acorn, butternut and spaghetti are mine and my family’s fav. And don’t even get me crying about my baked sweet potato fries! Say it ain’t so!

    PS just diagnosed with Hashimoto’s thyroiditis so that is the reason my dr put me on your diet with reading homework

  • Hi Dr. Hyman, this looks like an interesting and tasty recipe! I’m wondering, though, if peanut oil is healthy? I thought peanut butter was quite pro-inflammatory and had a lot of omega 6s. I guess I can substitute with olive oil. Also I have made zucchini noodles with a julienne peeler and this is a great pasta substitute (you need to try it – it’s really good and fun) and I think I could use these in this too.

  • I am going to make this with Zoodles as I hate spaghetti squash but LOVE zucchini noodles…THX

  • Want to make this but will have to omitt the nuts as husband has severe allergy to all nuts. Wondering if I can substitute for something else? Suggestions welcome?

    • Hi Juliet,
      Instead of peanut oil and peanuts, use grapeseed oil and toasted pumpkin seeds. Enjoy!
      Wishing you the best of health,
      Dr. Hyman Staff

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