Whole30 Spaghetti Squash Pad Thai

thedefineddish.com

Hannah

4 cups cooked spaghetti squash (1 large squash or 2 small)

1 lb. boneless, skinless chicken breasts

salt and pepper, to taste

2 tbsp. arrowroot flour

2 tbsp. olive oil

1 cup thinly sliced red onion

2 eggs

1 cup matchstick carrots

4 green onions, cut into 2 inch chunks (white and green parts)

1 cup mung bean sprouts

freshly chopped thai basil (regular basil is fine)

freshly chopped cilantro

2 limes, cut into wedges

handful of roasted cashews, loosely chopped

subheading: FOR THE PAD THAI SAUCE:

2 tbsp. smooth almond butter

½ tsp. sesame oil

½ cup coconut aminos

1 tsp. fish sauce

2 thai chiles, thinly sliced

2 cloves garlic, minced

1 tbsp. rice vinegar

1 inch nob of ginger, peeled and grated

3 tbsp. coconut milk (full fat)

Directions at thedefineddish.com

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