Your search for an amazing gluten-free pad Thai ends here. Meet Spaghetti Squash Pad Thai, the grain-free and gluten-free alternative to your regular noodles. Spaghetti squash is a great keto-friendly vegetable that you can use instead of noodles and pasta. Cook the squash in the Instant Pot and roll up your sleeves to make the best vegan and gluten-free Pad Thai ever!
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I love Asian food. If there is something that I love as much as I do Indian fare, it has got to be Thai food. I will not be exaggerating if I tell that I spent my entire time in Thailand, exploring the local food.
What makes this cuisine so appealing is the fact that it is vegetarian and vegan-friendly. In the recent years, Pad Thai has become almost synonymous to Thai food globally. I just felt like reinventing this classic with some Spaghetti Squash.
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Ingredients
Our key ingredient in this recipe is the spaghetti squash. Cook the squash, separate the strands and keep it ready. While squash cooks, you can assemble the remaining ingredients.
Onions and bell peppers
I used white onions and red bell peppers. You can also use red onions and regular green bell peppers in this recipe.
Garlic and spring onions
What is a Pad Thai without an overdose of garlic, eh? I also used spring onion greens for this recipe. A good substitute for the green onions would be finely chopped cilantro or leeks.
Tofu
I used regular firm tofu after pressing it. I just cut up the tofu into cubes and fry them until the edges began to brown. We prefer our tofu to be slightly soft and so, I did not bother frying it to a golden brown. If you like fried tofu or crispy tofu, then fry them well till edges become golden.
Bean Sprouts
Bean sprouts are not only crunchy and delicious but also are a rich source of protein. I add them to fried rice, pretty much any Asian-inspired stir fry and noodles. These are optional but highly recommended.
Peanuts
A Pad Thai is incomplete without peanuts. This recipe calls for roasted peanuts. You can either use store-bought roasted peanuts or roast some in the air-fryer and toss them in.
Sesame oil
Do you know the secret to making some amazing Asian food? It is sesame oil. Use cold-pressed sesame oil for this recipe for an amazing flavor. If you are not a fan of or are allergic to sesame oil, then you can use any neutral flavored vegetable oil or avocado oil.
How to make Pad Thai Sauce?
You can put together this sauce easily in less than 5 minutes. And you can also use this sauce in the classic Pad Thai recipe too. It is very simple and straightforward. You can also buy your own Pad Thai sauce but make sure that it is gluten-free and vegan.
To make your own Pad Thai sauce, combine maple syrup, coconut aminos, lime juice, Sriracha sauce and tamarind paste. Check the recipe card for exact quantities.
Variations to Pad Thai Sauce
You can also add peanut butter to this sauce. If you are going to add peanut butter, warm it up in the microwave before stirring in other ingredients. Use light soy sauce instead of coconut aminos if you are not looking for gluten-free options. Tamari is another gluten-free substitute for soy sauce.
Serving suggestions
This Pad Thai tastes best when it is made fresh and eaten hot. To make this a complete meal, serve this with some crunchy cucumber salad. You can also use this Pad Thai as a stuffing in your summer rolls.
Variations
- Traditionally, Thai basil is not added in Pad Thai. However, we love the flavor and I added some to put my own twist to it. You can skip this as it is optional.
- Allergic to peanuts? Use roasted cashews instead. They use cashews in plenty in Thai food. And in this recipe, cashews taste just as delicious as peanuts.
- Looking for a soy-free version? Skip the tofu completely. Instead, add brussels sprouts, shredded cabbage or mushrooms. Mushrooms are the best here since they have a texture similar to meat.
- No maple syrup? Use 2 tbsp coconut sugar or Jaggery instead. Both work beautifully well.
Recipe Notes
- Please follow all the instructions to cook spaghetti squash in the Instant Pot to the T. Make sure to drain the cooked and separated strands of squash in a colander and let it rest for a good 20 to 30 minutes before proceeding with the recipe.
- Pad Thai should be cooked on high heat for a short time. The idea is to cook the veggies just enough so that they are crunchy but cooked. I prefer my squash toothsome with a bite for Pad Thai. So I do not recommend cooking the dish on heat for a long time after you have tipped in the squash.
- You can also add other veggies like carrots and beans here. Chop the carrots and beans into thin strips. This way, they cook fast and retain the crunch as well.
- I added very little salt to this since the Pad Thai sauce already has salt. Please feel free to adjust the salt as per your palate.
Method
Cook the spaghetti squash in the Instant Pot and keep ready. Press the extra firm tofu. Chop into cubes and set aside. You can check how to prep tofu in our Tofu in Orange Sauce post.
Make the sauce
Combine the maple syrup, tamarind paste, Sriracha sauce, lime juice and coconut aminos in a mixing bowl. Whisk well and keep ready.
Making Pad Thai
Heat a sauté pan with oil. Crank up the flame to the highest possible. Add the tofu and fry on high heat for 2 to 3 minutes until the edges just begin to brown. Once done, add garlic, onions and red bell peppers along with salt.
Mix well and cook for 30 to 40 seconds. Now, add the spring onions greens and stir to combine. Tip in the Pad Thai sauce and mix well. Immediately, tip in the cooked spaghetti squash. Toss well to coat the squash with the sauce and veggie mixture.
Add the bean sprouts and toss again. Cook for 2 minutes on high flame, stirring every now and then.
Finally, add the roasted peanuts and toss well. Garnish with roughly torn Thai basil leaves and serve hot with lime wedges.
Recipe Card
Spaghetti Squash Pad Thai
Equipment
- Saute pan
- Tongs
Ingredients
For the Pad Thai sauce
- 1.25 tsp Tamarind paste
- 1.5 tbsp Maple syrup
- 1.25 tbsp Lime juice
- 1.5 tsp Sriracha sauce
- 1.5 tsp Coconut Aminos
For the Pad Thai
- 1.25 tbsp sesame oil
- 3/4 cup cubed pressed extra firm tofu
- 1 tbsp chopped garlic
- 1 cup thinly sliced white onions
- 1 cup red bell pepper strips
- 3/4 tsp Salt or to taste
- 1/2 cup chopped spring onion greens
- 3.5 cups cooked Spaghetti squash strands
- 3/4 cup bean sprouts
- 1/2 cup roasted peanuts
For garnish
- 3 to 4 leaves Thai Basil optional
To serve
- 2 to 3 wedges lime
Instructions
- Cook the spaghetti squash in the Instant Pot and keep ready.
- Press the extra firm tofu.
- Chop into cubes and set aside.
Make the sauce
- Combine the maple syrup, tamarind paste, Sriracha sauce, lime juice and coconut aminos in a mixing bowl.
- Whisk well and keep ready.
Making Pad Thai
- Heat a sauté pan with oil.
- Crank up the flame to the highest possible.
- Add the tofu and fry on high heat for 2 to 3 minutes until the edges just begin to brown.
- Once done, add garlic, onions and red bell peppers along with salt.
- Mix well and cook for 30 to 40 seconds.
- Now, add the spring onions greens and stir to combine.
- Tip in the Pad Thai sauce and mix well.
- Immediately, tip in the cooked spaghetti squash.
- Toss well to coat the squash with the sauce and veggie mixture. Add the bean sprouts and toss again.
- Cook for 2 minutes on high flame, stirring every now and then.
- Finally, add the roasted peanuts and toss well.
- Garnish with roughly torn Thai basil leaves and serve hot with lime wedges.
Notes
- Please follow all the instructions to cook spaghetti squash in the Instant Pot to the T. Make sure to drain the cooked and separated strands of squash in a colander and let it rest for a good 20 to 30 minutes before proceeding with the recipe.
- Pad Thai should be cooked on high heat for a short time. The idea is to cook the veggies just enough so that they are crunchy but cooked. I prefer my squash toothsome with a bite for Pad Thai. So I do not recommend cooking the dish on heat for a long time after you have tipped in the squash.
- You can also add other veggies like carrots and beans here. Chop the carrots and beans into thin strips. This way, they cook fast and retain the crunch as well.
- I added very little salt to this since the Pad Thai sauce already has salt. Please feel free to adjust the salt as per your palate.
For Instant Pot & Air Fryer Recipes
Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.
Disclaimer
Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.
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