Can I make One-Pot Spaghetti Squash Pad Thai ahead?

Yes. Prep the ingredients or cook the full dish ahead, then reheat gently so the texture stays close to freshly made.

What cookware works best?

Use a heavy pot or Dutch oven and avoid crowding so the recipe cooks evenly.

How do I know it is done?

Follow the recipe timing, then check the main ingredient for tenderness, bubbling, browning, or safe doneness before serving.

Can I adjust the seasoning?

Yes. Taste near the end and adjust salt, acid, herbs, or heat in small amounts.

Back to Recipes

One-Pot Vegan

One-Pot Spaghetti Squash Pad Thai

Name: One-Pot Spaghetti Squash Pad Thai
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Thai-Inspired
Ingredients: 1 medium spaghetti squash (about 3 pounds), halved and seeded; 1 tablespoon coconut oil; 1 red bell pepper, thinly sliced; 2 medium carrots, julienned; 3 green onions, chopped (separate white and green parts); 3 cloves garlic, minced; 1 cup green cabbage, thinly sliced; 1 cup bean sprouts, rinsed; 1/2 cup chopped fresh cilantro; 1/4 cup chopped roasted peanuts (optional, for garnish); For the sauce:; 3 tablespoons tamari (gluten-free soy sauce); 2 tablespoons pure maple syrup; 1 tablespoon fresh lime juice; 1 tablespoon rice vinegar; 1 teaspoon sriracha or chili garlic sauce (adjust to taste); 1/2 teaspoon toasted sesame oil; 1/4 cup creamy natural peanut butter; Water as needed to thin sauce

By PanPotPlates Test KitchenReviewed by PanPotPlates Editorial TeamPublished Apr 12, 2026 · Updated May 11, 2026

Thai-Inspired 40 mins onepotveganglutenfreedairyfreehealthyquickeasyfamily-friendlykid-friendlylowcarbflavorfulweeknightmealprep

A vibrant, healthy, and delicious Thai-inspired vegan Pad Thai made in one pot using spaghetti squash as a low-carb noodle substitute. This gluten- and dairy-free recipe is quick, family-friendly, and perfect for easy weeknight meals.

Prep 15 min

Cook 25 min

Total 40 min

Servings 4

Difficulty easy

Cuisine Thai-Inspired

Ingredients

Servings 4

1 medium spaghetti squash (about 3 pounds), halved and seeded
1 tablespoon coconut oil
1 red bell pepper, thinly sliced
2 medium carrots, julienned
3 green onions, chopped (separate white and green parts)
3 cloves garlic, minced
1 cup green cabbage, thinly sliced
1 cup bean sprouts, rinsed
1/2 cup chopped fresh cilantro
1/4 cup chopped roasted peanuts (optional, for garnish)
For the sauce
3 tablespoons tamari (gluten-free soy sauce)
2 tablespoons pure maple syrup
1 tablespoon fresh lime juice
1 tablespoon rice vinegar
1 teaspoon sriracha or chili garlic sauce (adjust to taste)
1/2 teaspoon toasted sesame oil
1/4 cup creamy natural peanut butter
Water as needed to thin sauce

Ingredients for One-Pot Spaghetti Squash Pad Thai

Instructions

Preheat oven to 400°F (200°C). Place spaghetti squash halves cut side down on a parchment-lined baking sheet. Roast for 35-40 minutes or until tender when pierced with a fork.
While the squash roasts, prepare the peanut sauce. Whisk together tamari, maple syrup, lime juice, rice vinegar, sriracha, toasted sesame oil, and peanut butter until smooth. Add water, one tablespoon at a time, to reach a creamy, pourable consistency. Set aside.
Once the squash is done, allow it to cool slightly. Use a fork to shred the flesh into spaghetti-like strands and set aside.
Heat coconut oil in a large deep skillet or wide sauté pan over medium heat. Add the white parts of green onions and minced garlic; sauté for 2 minutes until fragrant.
Add red bell pepper, carrots, and cabbage. Stir-fry for 4-5 minutes until vegetables are tender-crisp.
Add spaghetti squash strands and half of the peanut sauce. Toss well and cook for 2-3 minutes until heated through.
Add bean sprouts and remaining sauce; toss gently and warm for an additional minute.
Remove from heat and stir in chopped cilantro and green parts of the green onions.
Serve warm, garnished with chopped roasted peanuts if desired, lime wedges on the side, and extra sriracha for added heat.

One-Pot Spaghetti Squash Pad Thai cooking in the recommended pan or pot

Tips

Pan Or Pot Required

For this One-Pot Vegan Pad Thai, a large, deep skillet or wide sauté pan is ideal.

Cookware Size Guidance

Choose a large deep skillet or wide sauté pan with at least 4 to 5 quarts (3.8 to 4.7 liters) capacity.

Cookware Swap Guidance

This one-pot vegan Pad Thai recipe is crafted for simplicity, flavor, and weeknight convenience.

Leftovers Quality

Reheat gently and add a splash of liquid when needed to keep the texture moist and tender.

Frequently Asked Questions

Can I make One-Pot Spaghetti Squash Pad Thai ahead?: Yes. Prep the ingredients or cook the full dish ahead, then reheat gently so the texture stays close to freshly made.
What cookware works best?: Use a heavy pot or Dutch oven and avoid crowding so the recipe cooks evenly.
How do I know it is done?: Follow the recipe timing, then check the main ingredient for tenderness, bubbling, browning, or safe doneness before serving.
Can I adjust the seasoning?: Yes. Taste near the end and adjust salt, acid, herbs, or heat in small amounts.

Customize this One-Pot Vegan Spaghetti Squash Pad Thai with these ingredient substitutions to suit your preferences or pantry while keeping it quick, healthy, and family-friendly:

Spaghetti Squash: Replace with zucchini noodles (zoodles) or shirataki noodles for alternate low-carb bases.
Coconut Oil: Swap for avocado oil or light olive oil for a mild, heart-healthy option.
Tamari (Gluten-Free Soy Sauce): Substitute with liquid aminos or coconut aminos to maintain gluten-free status.
Maple Syrup: Use agave nectar or brown rice syrup for varying natural sweetness.
Natural Peanut Butter: Replace with almond or sunflower seed butter to accommodate nut allergies or flavor preferences.
Sriracha or Chili Garlic Sauce: Exchange with sambal oelek or mild chili paste to adjust the spice profile.
Bean Sprouts: Use snap peas or thinly sliced snow peas for a crisp alternative.
Fresh Cilantro: Try basil or mint for a different herbal brightness.
Vegetables: Add seasonal veggies such as broccoli florets, baby corn, or snap peas to enhance nutrition and variety.

These swaps maintain this dish’s flavorful Thai-inspired profile while keeping it suitable for diverse dietary needs and tastes.

Storage and Reheating

Cool One-Pot Spaghetti Squash Pad Thai before storing. Refrigerate leftovers in an airtight container for up to 4 days.

Freeze portions for longer storage when the ingredients are freezer-friendly. Reheat gently with a splash of liquid if the dish looks dry.

Read related air fryer guides and cooking tips.

More Recipes

Explore more recipes you may like.

Reviews

Rate this recipe and share a photo of your result.

No reviews yet.

One-Pot Spaghetti Squash Pad Thai

Recipe Details

Ingredients

Instructions