Spaghetti Squash Drunken Noodles is a low-carb version of classic Thai Drunken Noodles (also known as Pad Kee Mao). A nutritious healthy dinner recipe loaded with sweet, savory flavors, tender chicken and fresh vegetables, this easy recipe is winning comfort food!
If you’ve ever tried Thai Drunken Noodles, you know the satisfaction that comes with that sweet and savory sauce paired with the snappy vegetables and hearty chicken.
Truly, there is nothing like a great Thai noodles dish!
While it may be unconventional, we’re taking all of the flavors and main ingredients of drunken noodles and simply swapping out the rice noodles for spaghetti squash.
In this sense, we’re left with a ridiculously flavorful meal that is also lower in calories and carbohydrates than regular drunken noodles.
Ideal for spaghetti squash lovers, those who follow a low carb diet, or folks who are into nutritious clean meals, this simple spaghetti squash drunken noodles recipe is worthy of putting on repeat.
It requires minimal prep (especially if you make the spaghetti squash ahead of time), basic pantry ingredients you may already have on hand, and no fancy maneuvers.
Essentially, spaghetti squash drunken noodles are ideal for meal prep or for whipping out on any busy weeknight.
Double or triple the recipe if you want to have leftovers or serve more than two individuals.
If you’re not craving spaghetti squash, but you are craving the soft, squishy, gooey essence of true drunken noodles, stop right here and make my Drunken Noodles with Ground Turkey or my Thai Stir Fry Noodles (Pad See Ew).
The way I see it, making classic recipes healthier is a great way of injecting flavor into a clean eating diet, but the authentic version has its place in life too.
Now if you’re a spaghetti squash lover like me…proceed.
Let’s discuss the simple ingredients for this healthy recipe.
Ingredients for Spaghetti Squash Drunken Noodles:
Drunken Noodle Sauce: Oyster sauce (or hoisin sauce), liquid aminos (or coconut aminos or soy sauce), fish sauce, pure maple syrup, sriracha (or red chili sauce of choice), and tapioca flour (or corn starch).
As you can see, there are many ingredient swaps you can make depending on your dietary needs and what you have on hand.
Stir Fry: Spaghetti squash, chicken thighs, bell pepper, garlic, green onion and fresh basil.
This combination of ingredients results in a fresh tasting meal that is both filling and full of flavor.
As is the case with the majority of my recipes, there is plenty of opportunity to customize this dish to your heart’s delight. Here are some ideas.
Recipe Adaptations:
- Feel free to add more vegetables, such as carrots, zucchini, broccoli, yellow onion, bok choy, and more!
- Swap out the boneless chicken thighs for boneless skinless chicken breasts if you’d like. You can also use shrimp, ground beef, or ground turkey.
- If you don’t like the ingredients in Oyster sauce, swap it out for a good-quality hoisin sauce. This is what I do.
How to Make Spaghetti Squash Drunken Noodles:
Cook the spaghetti squash according to your preferred method. See my tutorial on How to Roast Spaghetti Squash or my Instant Pot Spaghetti Squash. You can do this part up to 5 days in advance if you like to make recipes in parts. Simply store the cooked squash in an airtight container in the refrigerator until you’re ready to use it.
Add the ingredients for the sauce to a small bowl or measuring cup and stir until well-combined.
Heat a large skillet (I use a 12-inch non-stick skillet) over high heat and add the chicken, bell pepper, and garlic. Cook, stirring every 2 to 3 minutes, until the chicken is golden-brown and cooked through.
Pour in the sauce and stir well.
Transfer the cooked spaghetti squash noodles to the skillet and stir well, continuing to heat over high heat. Stir in the chopped basil and green onions. Once everything is combined, you’re done!
If, however, you like the noodles to be caramelized, continue cooking for another 8 to 10 minutes, or until the noodles begin sticking to the pan and begin turning golden-brown and crispy.
I personally like lots of noodle caramelization, so I let the noodles cook for quite a while, while keeping a watchful eye and stirring regularly.
Store any leftovers in an airtight container in the refrigerator for up to 5 days.
What do you think? An easy recipe that may just be one of your new favorite ways of eating spaghetti squash.
The next time you’re craving a big filling meal but want to simultaneously keep it fresh and mindful, allow spaghetti squash drunken noodles to nourish your bodacious bod.
More Healthy Spaghetti Squash Recipes:
- Red Curry Meatballs with Spaghetti Squash
- 30-Minute Thai Green Curry Chicken
- Creamy Tahini Spaghetti Squash with Kale
- Roasted Garlic and Kale Spaghetti Squash with Sun-Dried Tomatoes
- Mushroom Bolognese Spaghetti Squash Casserole
Go home, spaghetti squash, you’re drunk.
Ingredients
Drunken Noodles Sauce:
- 4 Tbsp oyster sauce*
- 3 Tbsp liquid aminos or coconut aminos
- 2 tsp fish sauce
- 2 Tbsp water
- 1 Tbsp pure maple syrup or coconut sugar
- 2 tsp red chili sauce, such as sriracha
- 2 tsp tapioca flour
Spaghetti Squash Drunken Noodles:
- 1 3 to 4-pound spaghetti squash, cooked
- 1 Tbsp avocado oil
- 1 pound boneless skinless chicken thighs, chopped
- 4 cloves garlic, minced
- 1 small red bell pepper, chopped
- 1 bunch green onion, chopped
- ½ cup fresh basil, chopped
Instructions
- Cook the spaghetti squash according to your preferred method. See my tutorial on How to Roast Spaghetti Squash or my Instant Pot Spaghetti Squash. You can do this part up to 5 days in advance if you like to make recipes in parts. Simply store the cooked squash in an airtight container in the refrigerator until you’re ready to use it.
- Add the ingredients for the sauce to a small bowl or measuring cup and stir until well-combined.
- Heat a large skillet (I use a 12-inch non-stick skillet) over high heat and add the chicken, bell pepper, and garlic. Cook, stirring every 2 to 3 minutes, until the chicken is golden-brown and cooked through.
- Pour in the sauce and stir well.
- Transfer the cooked spaghetti squash noodles to the skillet along with the chopped basil and green onions and stir well, continuing to heat over high heat. Once everything is combined, you’re done!
- If, however, you like the noodles to be caramelized, continue cooking for another 8 to 10 minutes, or until the noodles begin sticking to the pan and begin turning golden-brown and crispy.
Notes
Nutrition
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AC
Tuesday 4th of October 2022
Maybe I just missed it, but can you add when to add green onions and basil? Do you use Thai basil or regular?
Julia
Tuesday 4th of October 2022
Hi there! Thanks so much for catching that! I add the green onions and basil just after adding the spaghetti squash. Either regular sweet basil or Thai basil works, but I usually use Thai basil :) Hope you enjoy! xo