This is a MUST try meal! Alex (@thedefineddish) knows what she is doing!
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
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
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)
Add all of the pad thai sauce in a food processor or blender. Blend until smooth. Set aside.
Slice the chicken breasts against the grain into thin slices. Place the sliced chicken in a bowl and season with salt and pepper. Add 2 tbsp. arrowroot starch. Toss to coat all of the chicken evenly.
Heat 2 tbsp. oil over med-high heat in a large non-stick skillet. Add chicken and saute until chicken is cooked through, about 7 minutes.
Add in the red onions and saute for about 3 more minutes.
Turn heat down to medium-low. Push the chicken and onions to the side of the skillet. In a bowl, whisk the 2 eggs together, then pour them into the skillet on the empty side. Let them set, like an thin omelette, then chop up and toss into the chicken.
Turn heat down to low and then pour in the sauce. Using the back of a spoon or spatula, scrape up all the brown bits.
Add in the spaghetti squash, the carrots, and the green onion, and toss until all of the squash is coated.
Serve immediately topped with chopped cashews, bean sprouts, cilantro, basil and with plenty of lime wedges. Enjoy!