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Spaghetti Squash Pad Thai with Spicy Peanut Tofu

A healthy, flavorful weeknight dinner that features spaghetti squash “noodles,” peanut-y tofu, crunchy veggies and doubles as a packable lunch the next day!spaghetti squash pad thaiA satisfying take on traditional pad thai is just what you need at the end of a hectic day. Packed with wholesome ingredients, this easy-to-make spaghetti squash pad thai with spicy peanut tofu features vibrant veggies, creamy-crunchy-spicy peanut tofu and buttery spaghetti squash—all of which is coated in a lip smackingly delicious vegan pad thai sauce. Packed with fiber and protein, and happily ready in just under an hour, this delicious dish can help you stick to your healthy eating-related goals. Yes, your dinner dreams can come true!

spaghetti squash pad thaiTraditionally made from stir-fried rice noodles, this low-carb pad thai alternative (made from the ever clever spaghetti squash) mimics pasta incredibly well. Spaghetti squash noodles are easily the star of the show in this recipe, except wait! There’s also the incredibly tasty, savory pad thai sauce, that features gluten-free tamari instead of traditional fish sauce. Let’s not forget about the spicy peanut tofu! Each savory bite loaded with peanut-y goodness.

spaghetti squash pad thaiYou’re going to love this pad thai! It’s:

  • Savory
  • Peanut-y
  • Spicy (but not too spicy)
  • Satisfying
  • Easy-to-make
  • New Year’s resolution worthy

spaghetti squash pad thaiThis spaghetti squash pad thai with spicy peanut tofu also doubles as the perfect leftover dish. In fact, it’s almost better the next day! Take it to work or warm it up at home for a quick and easy meal. I hope you enjoy this pad thai as much as I do!

spaghetti squash pad thai with spicy peanut tofu

Looking for more veggie and spicy peanut inspired recipes? Check out this recipe here.

p.s. Don’t have time to waste? Consider cooking your spaghetti squash in the microwave. It will be ready in under 10 minutes!


Spaghetti Squash Pad Thai with Spicy Peanut Tofu

  • Author: Homegrown Provisions
  • Prep Time: 15 mins
  • Cook Time: 40 mins
  • Total Time: 55 mins
  • Yield: 4-6 1x



Pad Thai Sauce

  • 1 tbsp brown rice wine vinegar
  • 3 tbsp. low-sodium tamari
  • 2 tsp. sambal oelek (chili paste)
  • 2 garlic cloves, minced
  • 1 tbsp. maple syrup
  • 1 tsp. sesame oil

Spicy Peanut Tofu

  • 1 tbsp. brown rice wine vinegar
  • 3 tbsp. low-sodium tamari
  • 2 tsp sambal oelek (chili paste)
  • 3 tbsp. crunchy peanut butter
  • 1 tbsp. maple syrup
  • 1 tsp. sesame oil
  • 2 tbsp water
  • 12 oz. extra firm, non-gmo tofu, pressed and diced

Pad Thai

  • 1 medium spaghetti squash, split in half lengthwise and seeds scraped
  • 4 tbsp olive oil
  • 1 red bell pepper, chopped into strips, seeds removed
  • 4 scallions, cut into 12 inch pieces
  • 3 tbsp. chopped peanuts
  • lime wedges, to serve
  • cilantro, to serve
  • purple cabbage, to serve


  1. Pre-heat the oven to 400 degrees F. In a glass baking dish, place squash halves face down. Bake for 30 minutes.
  2. While squash is baking, whisk together all of the pad thai sauce ingredients. Set aside.
  3. Make the spicy peanut tofu sauce. Whisk rice wine vinegar, tamari, sambal oelek, peanut butter, maple syrup, sesame oil and water together in a medium-sized bowl. Add tofu pieces to bowl and lightly stir to coat.
  4. When ready, remove squash from the oven and shred the inside with a fork to make “noodles.” Set noodles aside.
  5. Warm 2 tbsp of olive oil in a wok or large skillet over medium heat. Add spicy peanut tofu. Stir fry until golden brown.
  6. Remove tofu from skillet and set aside.
  7. In the same skillet, warm 2 tbsp of olive oil and add red bell pepper. Saute for 3-5 minutes.
  8. Add spaghetti squash noodles to the skillet and warm for an additional 3 minutes. Pour pad thai sauce over pad thai and lightly stir to coat. Add tofu to the skillet to combine.
  9. Plate pad thai and top with chopped peanuts, cilantro, scallions and cabbage. Shower with fresh lime juice.


Short on time? Consider microwaving your spaghetti squash to cut down on time.
Pressing tofu is not a must in this recipe, but it definitely helps with the texture and flavor!
Get creative! I didn’t top my pad thai with bean sprouts, because I’m not a huge fan, but don’t let that stop you. Also, consider adding, even more, veggies to the mix, like stir-fried broccoli for that extra veggie boost.




  1. Reply


    January 11, 2017

    This looks delicious and definitely a healthier version of my favorite Thai dish! Can’t wait to try it!

    • Reply


      January 11, 2017

      Wonderful! Would love to hear how it turns out!

  2. Reply


    November 15, 2017

    I tried this last night, what a hit!
    Recently I have opted to include more vegan meals in my weekly dinners, much to the chagrin of my meat-loving family. Cooked this last night and everyone loved it! Best vegan pad Thai recipe I’ve tried yet

    • Reply


      November 17, 2017

      Thank you for the high compliment, Katherine! I’m thrilled you tried the recipe and that your family enjoyed it! It’s also wonderful to hear that you’re weaving more plant-based meals into your weekly dinner rotation. Happy eating!

  3. Reply


    April 1, 2018

    I just finished this for dinner, and IT WAS AMAZING! Thank you so much for the recipe. I went from vegetarian to vegan a few months ago, and I’ve been in a bit of a cooking rut the past few weeks. This was just what I needed.
    I subbed broccoli for the bell pepper, and I covered it in what was left of the spicy peanut sauce before steaming/stir frying it. I was skeptical to begin with, but I enjoyed the dish just as much if not more than I enjoy pad thai with rice noodles. I am reeling from how good it was. Thank you!

    • Reply


      April 3, 2018

      Hayley! You are most welcome! Hands down, your feedback made my day! It’s easy to get stuck in a cooking rut (I’ve definitely been there too), so I’m glad this recipe was just what you needed.
      I also love that you made this recipe your own by swapping out broccoli for bell pepper. I’m SO glad you enjoyed it! 🙂

  4. Reply


    October 16, 2018

    This was delicious- thank you for the recipe!

    • Reply


      October 16, 2018

      You are most welcome, Emily! I’m so happy you enjoyed it!

  5. Reply


    July 1, 2019

    Do you have the nutritional info?

    • Reply


      July 1, 2019

      Hi Dina! Excellent question. I don’t include nutritional facts with my recipes, as it is my goal to encourage readers to focus on enhancing their diet through plant-based eating. Although, there’s certainly a time and a place for nutrition facts! If you are working on specific goals in which you would find nutritional data helpful, hop on over to http://www.myfitnesspal.com or Very Well to add a recipe to the database.

  6. Reply


    September 6, 2019

    This was 1. first time i’ve ever cooked tofu, and 2. first time every eating let alone cooking spaghetti squash. Lemme tell you, this SLAPPED. omg i’m so proud of myself. 10/10 thank you. i am a recent vegan and i’m taking it slow with learning new recipes so i can perfect them. my dad gifted me a spaghetti squash and I’m like, uhh ?? this worked out so well thank you!! i’m bringing some leftovers to my coworker so she can confirm that i did, in fact, succeed. 🙂

    • Reply


      September 12, 2019

      Thank you, Spencer! I’m SO glad you enjoyed the recipe! Your comment made my day!

  7. Reply


    December 7, 2019

    My daughter and I tried this, and it is amazing! So flavorful, and regather easy to make.

    • Reply


      December 16, 2019

      Thank you so much for your lovely comment, Allison! I’m glad you two enjoyed it! Have a wonderful day. 🙂

  8. Reply


    January 19, 2020

    I have tried several of your recipes and have enjoyed all of them. Made the spicy tofu spaghetti squash tonight with my fiancé and absolutely loved it. The only suggestion I have is it would be great if the nutritional info was available. But again, I LOVE all the recipes that I have tried on this site and will continue to try many more. Thank you!

    • Reply


      January 26, 2020

      Hi Nicole! Thank you for the wonderful feedback and for taking the time to comment on this post. I’m so glad you and your fiancé enjoyed this recipe and that you’ve enjoyed other recipes here too! Your kind words put a smile on my face and I appreciate the suggestion about the nutritional information as well. Thanks again!