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Instant Pot® Spaghetti Squash Pad Thai with Chicken

Using spaghetti squash in place of rice noodles is a great way to eat extra vegetables in this easy recipe. The Instant Pot® makes cooking spaghetti squash a breeze, and this dinner comes together in one pot

Serves 6
Ready in 65 mins
Prep time 5 mins
Cooking time 60 mins
319 calories per serving


> 1 (2 1/2 lb) spaghetti squash
> 2 limes
> 1 tbsp fish sauce
> 2 tbsp rice vinegar
> 1 tbsp honey (optional)
> 3 tbsp canola oil, divided
> 1 (1 lb) pkg thin-sliced chicken breast, cut into strips
> 3 cloves garlic, minced
> 2 large eggs, whisked
> 1/2 cup unsalted peanuts, finely chopped
> Chopped cilantro, to garnish


Pierce the spaghetti squash about 10 times all over. Add wire rack to the Instant Pot® or multi-cooker, then add 1 cup water. Place spaghetti squash on rack. Seal and set to high pressure. Cook 15 min. Let quick release. Meanwhile, cut 1 lime into wedges and juice the second into a small bowl. To bowl, add the fish sauce, vinegar, and honey, if using. Set sauce aside.
Carefully remove spaghetti squash from Instant Pot®. Let cool slightly. Halve lengthwise and remove the seeds. Use a fork to shred strands, trying to keep spaghetti squash shells intact.
Remove water from Instant Pot® and wipe dry. Heat 2 tbsp oil on the sauté function on medium. Season the chicken with salt and pepper. Add chicken to pot and cook 5 min., until browned. Add the garlic and cook 30 sec., until fragrant. Remove chicken from pot. Add remaining 1 tbsp oil to pot. Add the eggs and cook 2 min., until set. Season with salt and pepper. Press cancel to turn off Instant Pot®.
To pot, add spaghetti squash strands, chicken, and sauce. Stir to combine. Serve in spaghetti squash halves or bowls. Garnish with the peanuts, cilantro, and lime wedges.

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