Spaghetti Squash Pad Thai

• servings: 4

Ingredients

FOR THE PAD THAI SAUCE

½ cup coconut aminos

3 tablespoons unsweetened full-fat coconut milk

2 tablespoons smooth almond butter

1 tablespoon rice vinegar

1 (1-inch) piece fresh ginger, finely grated

2 Thai chiles, thinly sliced

2 garlic cloves

1 teaspoon fish sauce

(I use Red Boat)

½ teaspoon toasted sesame oil

FOR THE STIR-FRY

1 pound boneless, skinless chicken breasts, cut into ¼-inch slices against the grain

½ teaspoon kosher salt

¼ teaspoon freshly ground black

pepper

2 tablespoons arrowroot or tapioca starch

2 tablespoons avocado oil

1 cup thinly sliced red onion (½ medium)

2 large eggs, beaten

4 cups prepared spaghetti squash (page 284)

1 cup matchstick carrots

4 green onions (white and green parts) cut into 2-inch pieces (1 cup)

TO SERVE

1 cup mung bean sprouts / cup roasted cashews, roughly

chopped

¼ cup fresh Thai or regular basil leaves, thinly sliced into ribbons

¼ cup fresh cilantro leaves

2 limes, cut into wedges

Directions

MAKE THE PAD THAI SAUCE In a food processor or blender, combine the coconut aminos, coconut milk, almond butter, rice vinegar, ginger, Thai chiles, garlic, fish sauce, and sesame oil.

Blend until smooth. Set aside.

MAKE THE STIR-FRY In a medium bowl or on a large plate, season the sliced chicken with the salt and pepper and toss with the arrowroot until well coated.

In a large skillet or wok, heat the oil over medium-high heat until it shimmers. Working in batches, cook the chicken until cooked through and golden brown on all sides, about 3 minutes per side. Transfer the cooked chicken to a paper towel-lined plate and repeat until all of the chicken is cooked.

Reduce the heat to medium and add the red onion to the skillet. Cook, stirring, until the onion is tender, about 3 minutes.

Push the onion to one side of the skillet and pour the beaten eggs onto the other side. Let set like a thin omelet, about 2 minutes.

Using the edge of a spatula, dice up the eggs and stir them into the onions.

Return the chicken to the skillet and pour in the pad thai sauce. Cook, stirring, until the sauce begins to thicken, 2 to 3 minutes. Reduce the heat to low. Add the spaghetti squash, carrots, and green onions and toss until the squash is evenly coated in the sauce. Remove the pan from the heat and serve immediately topped with the bean sprouts, cashews, basil, cilantro, and lime wedges.