Name: Chicken Pad Thai with Cashew Butter and Spaghetti Squash Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Thai
Ingredients: 1 Spaghetti Squash; 1 lb chicken breast or chicken thighs, thinly sliced; 3 tbsp avocado oil, for sautéing; 2 green onions, scallion – chopped, separate the white and green parts; 2 cloves of garlic, minced; 2 eggs, whisked; 1 cup carrots, thinly sliced; 1/3 cup red bell pepper, thinly sliced; 1/2 inch fresh ginger, thinly sliced; 3 tbsp coconut aminos, for marinating the chicken; Salt to taste; A handful of bean sprouts, for garnish; 3 tbsp cashew butter; 2 tbsp rice vinegar; 1/2 lime, squeezed; 1/4 cup coconut aminos; 2 heaping tbsp fish sauce; 1 tsp sesame oil; 1/4 cup cashews, crushed; 1 lime, cut into wedges; The green part of the 2 green onions, chopped

Jump to Recipe· 3.9 from 48 reviews

If you’re craving a vibrant, flavorful meal that feels both comforting and exciting, this Chicken Pad Thai with Cashew Butter and Spaghetti Squash Recipe is going to be your new go-to. It’s a brilliant twist on classic Pad Thai, swapping traditional noodles for tender, naturally sweet spaghetti squash, while the rich, creamy cashew butter sauce adds a luscious nutty depth that perfectly complements the juicy chicken and crisp veggies. Every bite bursts with bright, fresh flavors and satisfying textures, making this dish a complete crowd-pleaser that feels indulgent yet wholesome.

Ingredients You’ll Need

The image shows six dishes arranged on a white marbled surface. In the center is a clear glass bowl filled with pale pink slices of raw chicken. To the top left is a white bowl holding thin, bright orange carrot strips. Below it, another white bowl contains fresh white bean sprouts with tiny yellow tips. At the bottom left is a white bowl filled with red bell pepper strips. To the bottom right, a small white plate has finely chopped garlic, sliced green onions, and thin yellow ginger strips. At the top right corner, a whole green lime rests on the white marbled surface. The photo taken with an iphone --ar 4:5 --v 7

This Chicken Pad Thai with Cashew Butter and Spaghetti Squash Recipe shines because of its simple, wholesome ingredients that pack a punch in flavor and texture. Each item plays a key role in balancing creaminess, tang, and crunch to recreate the magic of traditional Pad Thai while keeping it light and nourishing.

Spaghetti squash: The star noodle substitute, naturally sweet with a delicate texture.
Chicken breast or thighs: Thinly sliced for quick cooking and juicy protein.
Avocado oil: Perfect for sautéing, with a mild flavor and high smoke point.
Green onions (scallion): Adds freshness and mild oniony notes, with white and green parts separated for cooking and garnish.
Garlic: Minced to infuse the dish with savory depth.
Eggs: Whisked and lightly cooked, adding richness and silkiness.
Carrots: Thinly sliced for color and natural sweetness.
Red bell pepper: Adds vibrant color and gentle crispness.
Fresh ginger: Thinly sliced for a warm, zesty kick.
Coconut aminos: Marinating the chicken and used in the sauce for a sweet and salty umami boost.
Salt: Used sparingly to enhance flavors without overpowering.
Bean sprouts: For garnish, adding crunch and freshness.
Cashew butter: The secret to the luscious sauce with a lovely nutty flavor.
Rice vinegar: Gives brightness and acidity to balance the richness.
Lime juice: Freshly squeezed for tangy brightness.
Fish sauce: A traditional ingredient adding salty depth and umami.
Sesame oil: Adds a toasty, fragrant finish to the sauce.
Cashews (crushed): For garnish, adding crunch and a buttery touch.

How to Make Chicken Pad Thai with Cashew Butter and Spaghetti Squash Recipe

Step 1: Prepare the Spaghetti Squash

Start by roasting or steaming the whole spaghetti squash until tender. Once cooked, use a fork to scrape out the strands, which will serve as your hearty noodle substitute. This simple step transforms the squash into a satisfying base for this Chicken Pad Thai with Cashew Butter and Spaghetti Squash Recipe, giving you that classic noodle texture without the carbs.

Step 2: Marinate and Cook the Chicken

Thinly slice your chicken breast or thighs and marinate them with a pinch of salt, coconut aminos, and a touch of ground ginger. This quick marinade infuses the chicken with a savory and slightly sweet flavor. Heat avocado oil in a skillet and sauté the chicken until cooked through—usually about five minutes for the thin slices.

Step 3: Whisk and Cook the Eggs

In a small bowl, beat the eggs lightly. Using the same pan (wipe it clean if needed), heat more oil and gently scramble the eggs until they’re just set but still a bit runny on top. This adds a silky richness to your dish when combined later.

Step 4: Sauté the Vegetables and Aromatics

Add the white parts of the green onions to the pan with avocado oil, cooking until they turn slightly golden. Toss in the carrots, red bell peppers, fresh ginger, and minced garlic. Let them cook for about a minute, just until fragrant and tender-crisp. This step builds layers of freshness and crunch that balance the creamy sauce perfectly.

Step 5: Combine Chicken, Eggs, and Sauce

Return the cooked chicken and eggs back to the pan. Break up the eggs into smaller pieces with a spatula for even distribution. Pour in the prepared Pad Thai sauce—a harmonious blend of cashew butter, rice vinegar, lime juice, coconut aminos, fish sauce, and sesame oil—and stir everything together, allowing the sauce to coat each ingredient evenly as it heats through for about 30 seconds.

Step 6: Mix in the Spaghetti Squash

Remove the pan from heat and gently fold in the spaghetti squash strands, combining with the saucy Pad Thai mixture. This final step brings the whole dish together, infusing every “noodle” with that irresistible cashew butter flavor while keeping the squash tender but intact.

How to Serve Chicken Pad Thai with Cashew Butter and Spaghetti Squash Recipe

The dish shows a mix of light brown cooked chicken slices layered with thin yellow egg noodles and small pieces of scrambled egg. There are several long, thin white bean sprouts and thin red strips of bell pepper spread evenly across the top and throughout the dish. Bright green small rings of sliced green onion are sprinkled on the surface, adding fresh color. All these ingredients fill a shallow white bowl sitting on a white marbled surface. The textures of the chicken look tender, while the noodles and vegetables appear soft but fresh. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Finishing touches are everything! Sprinkle crushed cashews for satisfying crunch and garnish with the green parts of the scallions and fresh bean sprouts for a pop of color and freshness. A wedge of lime on the side invites you to add a final squeeze of brightness that truly wakes up the flavors.

Side Dishes

This dish stands wonderfully on its own but pairs beautifully with a simple cucumber salad dressed in rice vinegar or a light Asian slaw. For heartier meals, steamed greens like bok choy or a miso soup complement the flavors without overwhelming the palate.

Creative Ways to Present

For a stunning presentation, serve the spaghetti squash noodles in individual bowls topped with the chicken Pad Thai mixture, allowing each guest to stir in the crispy garnishes and lime juice. Alternatively, plate the squash separately and pile the chicken and sauce atop for a layered effect that shows off the vibrant colors beautifully.

Make Ahead and Storage

Storing Leftovers

This Chicken Pad Thai with Cashew Butter and Spaghetti Squash Recipe stores very well in airtight containers in the refrigerator for up to three days. Keep the garnishes separate until serving to maintain their crispness.

Freezing

Because of the fresh vegetables and delicate textures, freezing is not ideal for this dish. The spaghetti squash may become mushy and the sauce might separate when thawed. It’s best enjoyed fresh or refrigerated.

Reheating

Reheat leftovers gently in a skillet with a splash of water or low heat in the microwave to prevent drying out. Stir carefully and add fresh garnishes afterward to restore the textural contrast and brightness.

FAQs

Can I use regular noodles instead of spaghetti squash?

Absolutely! If you prefer, traditional rice noodles or even zucchini noodles work well. Spaghetti squash is a great low-carb alternative, but feel free to swap based on your taste and dietary needs.

Is cashew butter easy to substitute?

If you have a nut allergy or don’t have cashew butter on hand, almond butter or sunflower seed butter can be good alternatives. Just note that the flavor profile will shift slightly but still be delicious.

How spicy is this Chicken Pad Thai with Cashew Butter and Spaghetti Squash Recipe?

The recipe is mildly spiced, with a gentle warmth from fresh ginger and a bit of heat if you add crushed red pepper flakes as garnish. You can adjust the spice level to your liking by adding more or less chili.

Can I make this recipe vegetarian or vegan?

Yes! Swap the chicken for tofu or tempeh and replace fish sauce with tamari or soy sauce. Make sure to use vegan-friendly cashew butter and other sauces to keep the flavors vibrant and satisfying.

What’s the best way to cook spaghetti squash for this dish?

Roasting the spaghetti squash in the oven caramelizes its natural sweetness and firms up the strands, making it ideal for this recipe. Simply halve, seed, and roast at 400°F until tender, then fork out the strands.

Final Thoughts

Now that you’ve got this amazing Chicken Pad Thai with Cashew Butter and Spaghetti Squash Recipe in your kitchen arsenal, you’re all set to impress your family or friends with a dish that feels indulgent yet wholesome. It’s bursting with flavor, texture, and vibrant color—perfect for any night you want something fresh but comforting. Give this recipe a try soon; I promise it’ll become a favorite you’ll want to make again and again!