Pad Thai with Spaghetti Squash

I love Pad Thai so I was so excited when I saw a recipe on Team Beachbody that removed the noodles and made it more vegetable-y. To be honest, I am not a huge fan of spaghetti squash. As a substitute for pasta, I don’t like the texture so I lean towards zucchini noodles for my pasta dishes. There is a huge convenience to spaghetti squash, though, because you cook it and it yields a ridiculous amount of “noodles”. So I modified this recipe a little to my liking and gave it a chance with the spaghetti squash.

Verdict: I loved it! My husband and son loved it, too. My daughter is a bit like me and didn’t love the texture but she loved the flavor and the shrimp. (PS I skipped the crushed red pepper on their servings but it definitely enhances the adult’s servings!)

If you follow my recipes, you know that i usually post super easy, quick and versatile recipes for busy parents to fit clean eating in their lives. This recipe deviates from that. In my opinion, this is not an every day meal. There is a significant amount of prep time required, but we found it to be a delightful Saturday night meal when we were in no hurry to prep.

Beautiful Dish!



  • 1 medium spaghetti squash (about 3 lbs.)
  • 2 Tbsp. tamarind paste (or rice wine vinegar)
  • 2 Tbsp. fish sauce
  • 1 tsp. raw honey
  • 2 to 4 Tbsp. water
  • 12 oz. raw, peeled, deveined shrimp
  • 8 tsp. peanut oil, divided use
  • 1 medium onion, thinly sliced
  • 2 large eggs, lightly beaten
  • 4 cloves garlic, finely chopped
  • ¾ cup fresh bean sprouts
  • 4 medium green onions, cut into 1-inch pieces
  • 2 Tbsp. chopped peanuts
  • Lime wedges
  • Cilantro sprigs
  • Crushed red pepper
  1. Preheat oven to 350° F.
  2. Place squash on a parchment lined baking sheet. Poke squash 2 or 3 times with a fork. Bake for 60 to 80 minutes. Cool for 20 to 30 minutes. Cut squash in half lengthwise. Remove seeds. Scrape flesh into stringy noodles. Set aside.
  3. To make sauce, heat tamarind paste, fish sauce, honey and water in a small saucepan over medium heat. Cook, stirring constantly, for 1 to 2 minutes. Add additional water is sauce is too tart. Set aside.
  4. Heat a large wok (or skillet) over high heat.
  5. Add 2 tsp. oil, swirling to cover surface of pan. Add shrimp; cook for 2 minutes or less per side until shrimp is pink. Be careful not to over cook. Remove shrimp from pan and place on a large plate. Set aside.
  6. Add 2 tsp. oil to pan; cook, over high heat, swirling to cover surface of pan. Add onions; cook, stirring constantly, for 3 to 4 minutes, or until onion are light golden brown. Remove from pan; place on plate with tofu. Set aside.
  7. Add 2 tsp. oil to pan; cook, over high heat, swirling to cover surface of pan. Add eggs; cook over medium heat. Do not stir. As eggs set, lift edges, letting uncooked portion flow underneath, creating a very thin omelet. When eggs are set, cut them with your spatula. Remove eggs from pan and place on plate with tofu and onions. Set aside.
  8. Add remaining 2 tsp. oil to pan, swirling to cover surface of pan. Add garlic; cook, over medium-high heat, for 1 minute.
  9. Add spaghetti squash, spreading squash into a single layer; cook for 30 second, stir and make another single layer. Repeat this 3 to 6 times, cooking for about 3 to 4 minutes, or until squash is warm and golden brown.
  10. Add sauce; mix well.
  11. Add bean sprouts and green onions; mix well.
  12. Add tofu mixture; cook, stirring frequently, for 1 to 2 minutes, or until well mixed and heated through.
  13. Transfer to a large serving platter. Top with peanuts, lime wedges, cilantro, and crushed red pepper. Serve immediately.


Modified from a recipe published by Team Beachbody.
Serves: 6 servings

21 Day Fix Containers: 2 green or veggie, 1/2 red or protein, 1/2 yellow or carb, 1 1/2 teaspoons