Spaghetti Squash Pad Thai Style – A Light Fusion and Gluten-Free Recipe

spaghetti squash Pad Thai recipe reinvents a classic with a healthy and naturally gluten-free approach. Thanks to the spaghetti squash strands, you'll find a perfect base to absorb the spicy flavors of this traditional Thai dish. Easy to prepare, this vegetarian or chicken/tofu version offers Asian flavors without the calories of rice noodles: a perfect recipe when you're watching your weight. If you liked this recipe, you might also enjoy this Thai curry with spaghetti squash .

Preparation time: 20 minutes

Cooking time 30 minutes

Total time 50 minutes

Cooking method: Ninja Foodi , Traditional

Difficulty: Beginner

Servings: 4

Ingredients

1 medium-sized spaghetti squash
3 tablespoons of tamarind paste (diluted in water)
1 tbsp coconut sugar (or brown or palm sugar)
1 tbsp fish sauce
2 tbsp tamari sauce (or gluten-free soy sauce)
1 tablespoon of lime juice
Chili powder, according to taste
150g of firm tofu or chicken (your choice)
1 grated carrot
1 clove of garlic, chopped
1 cm of fresh ginger, grated
2 eggs
1 lime (juice and zest)
1 tbsp sesame or peanut oil
Fresh coriander and crushed roasted peanuts (for garnish)

Preparation

1
Step 1: Cooking the squash
I cooked it whole in my Ninja Foodi: a glass of water in the bottom of the pot. Place the squash on the rack in the lower position: 15 minutes on Pressure Hi then 15 minutes on "natural release"

Alternatively, you can cook it in a conventional oven or in the microwave:

Microwave: Cut the squash in half and remove the seeds. Place the squash halves in a microwave-safe dish, cut-side down. Add 1.5 cm of water to the bottom of the dish. Cook on full power for 12 to 15 minutes.

In a conventional oven: Preheat the oven to 200 degrees Celsius (390 degrees Fahrenheit). Cut the squash in half and remove the seeds. Place the squash halves on a baking sheet lined with parchment paper, cut-side down, but lightly oil the flesh to prevent it from drying out. Make a few holes in the skin with a knife and bake for about 40 minutes.

Once the squash has cooled, scrape the inside with a fork to obtain strands, resembling spaghetti.
2
Step 2: Prepare the Pad Thai sauce
In a small bowl, combine the tamarind sauce, fish sauce, sugar, gluten-free soy sauce, lime juice, and a pinch of chili (if desired). Adjust with a little water to achieve a smooth consistency.
3
Step 3: Cook the vegetables and protein
- Heat the oil in a wok or large frying pan. Add the garlic and ginger, and stir-fry for 1 minute to release their aromas.
- Add the diced tofu or chicken pieces, and brown them until cooked through.
- Stir in the grated carrot and sauté for 2-3 minutes
- Push the vegetables and protein to one side of the pan and crack the eggs on the other side. Stir quickly to scramble them, then mix them with the rest of the ingredients.
4
Step 4: Finish the dish and serve
- Add the spaghetti squash strands and pour over the sauce. Mix well to coat everything.
- Serve hot in bowls or present in the hollowed-out squash. Garnish generously with fresh coriander, crushed peanuts, and lime zest.

Note

You can add bean sprouts and vary the vegetables according to your preferences: red pepper or courgettes will fit in perfectly.

For a spicier version, add a little sriracha sauce or chopped fresh chili.

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