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 youโ€™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.

Two plates of spaghetti squash drunken noodles

Truly, there is nothing like a great Thai noodles dish!

While it may be unconventional, weโ€™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, weโ€™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.

Horizontal image of drunken noodles on two plates.

If youโ€™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 youโ€™re a spaghetti squash lover like meโ€ฆproceed. 

Letโ€™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 heartโ€™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 youโ€™d like. You can also use shrimp, ground beef, or ground turkey.
  • If you donโ€™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 youโ€™re ready to use it.

Cooked spaghetti squash on a white plate, sprinkled with pepper and parsley

Add the ingredients for the sauce to a small bowl or measuring cup and stir until well-combined.

Sauce for drunken noodles in a measuring cup.

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.

Pouring sauce into the skillet with the chicken and vegetables

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, youโ€™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.

Finished recipe in a skillet, ready to serve.

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.

Top down image of two plates of spaghetti squash drunken noodles.

What do you think? An easy recipe that may just be one of your new favorite ways of eating spaghetti squash.

The next time youโ€™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:

Go home, spaghetti squash, youโ€™re drunk.

Two plates of spaghetti squash drunken noodles

Spaghetti Squash Drunken Noodles

5 from 1 vote
H๏ปฟealthy drunken noodles (also known as Pad Kee Mao) made with spaghetti squash instead of rice noodles. All the flavors of the classic Thai noodles, made lower carb, soy-free, and refined sugar-free!
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 2 Large Servings

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
  • ยฝ 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 youโ€™re ready to use it.
    Cooked spaghetti squash on a white plate, sprinkled with pepper and parsley
  • Add the ingredients for the sauce to a small bowl or measuring cup and stir until well-combined.
    Sauce for drunken noodles in a measuring cup.
  • 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.
    Chicken and bell peppers cooking in a skillet
  • Pour in the sauce and stir well.
    Pouring sauce into the skillet with the chicken and vegetables
  • 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, youโ€™re done!
    Spaghetti squash and green onions on top of chicken and veggies
  • 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.
    Finished drunken spaghetti squash noodles in a skillet

Notes

*If you donโ€™t like the ingredients in oyster sauce, you can swap it for hoisin sauce. The flavor wonโ€™t be identical, but it will still taste amazing.
U๏ปฟse either regular fresh sweet basil or Thai basil for this recipe. Either one works marvelously!
Store any leftovers in an airtight container in the refrigerator for up to 5 days.

Nutrition

Serving: 1Serving (of 2) ยท Calories: 732kcal ยท Carbohydrates: 65g ยท Protein: 58g ยท Fat: 30g ยท Fiber: 13g ยท Sugar: 22g
Author: Julia
Course: Chicken Main Dishes
Cuisine: American
Keyword: dairy free recipes, easy healthy recipes, gluten free recipes, gut healthy recipes, healthy recipe
Did You Make This Recipe?I want to see it! Tag @the.roasted.root on social media!

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Julia Mueller
Meet the Author

Julia Mueller

Julia Mueller is a recipe developer, cookbook author, and founder of The Roasted Root. She has authored three bestselling cookbooks, – Paleo Power Powers, Delicious Probiotic Drinks, and The Quintessential Kale Cookbook. Her recipes have been featured in several national publications such as BuzzFeed, Self, Tasty, Country Living, Brit.co, etc.

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Questions and Reviews

    1. 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 ๐Ÿ™‚ Hope you enjoy! xo