Spaghetti Squash Pad Thai

Ingredients

• FOR THE PAD THAI SAUCE
• coconut aminos
• tablespoons unsweetened full-fat coconut milk
• tablespoons smooth almond butter
• tablespoon rice vinegar
• piece fresh ginger, finely grated
• Thai chiles, thinly sliced
• garlic cloves
• teaspoon fish sauce
• teaspoon toasted sesame oil
• FOR THE STIR-FRY
• pound boneless, skinless chicken breasts, cut into ¼-inch slices against the gra
• teaspoon kosher salt
• teaspoon freshly ground black
• pepper
• tablespoons arrowroot or tapioca starch
• tablespoons avocado oil
• thinly sliced red onion
• large eggs, beaten
• prepared spaghetti squash
• matchstick carrots
• green onions cut into 2-inch pieces
• TO SERVE
• mung bean sprouts / cup roasted cashews, roughly
• chopped
• fresh Thai or regular basil leaves, thinly sliced into ribbons
• fresh cilantro leaves
• limes, cut into wedges