A grain-free take on the classic Pad Thai. This is a naturally vegan and gluten-free recipe. Enjoy this hot for dinner.

Prep Time10 mins

Cook Time10 mins

Course: Main Course, Mains

Cuisine: Fusion, Thai

Servings: 3 people

Calories: 345kcal


  • Saute pan
  • Tongs


For the Pad Thai sauce

  • 1.25 teaspoon Tamarind paste
  • 1.5 tablespoon Maple syrup
  • 1.25 tablespoon Lime juice
  • 1.5 teaspoon Sriracha sauce
  • 1.5 teaspoon Coconut Aminos

For the Pad Thai

  • 1.25 tablespoon sesame oil
  • ¾ cup cubed pressed extra firm tofu
  • 1 tablespoon chopped garlic
  • 1 cup thinly sliced white onions
  • 1 cup red bell pepper strips
  • ¾ teaspoon Salt or to taste
  • ½ cup chopped spring onion greens
  • 3.5 cups cooked Spaghetti squash strands
  • ¾ cup bean sprouts
  • ½ cup roasted peanuts

For garnish

  • 3 to 4 leaves Thai Basil optional

To serve

  • 2 to 3 wedges lime


  • 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.


  1. 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.
  2. 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.
  3. 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.
  4. 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.


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.


Calories: 345kcal | Carbohydrates: 33g | Protein: 14g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 8g | Sodium: 860mg | Potassium: 706mg | Fiber: 7g | Sugar: 17g | Vitamin A: 1862IU | Vitamin C: 80mg | Calcium: 114mg | Iron: 3mg