Step 1

Fork one whole cooked spaghetti squash into “noodles” and set aside. (See this post for “How to Make Spaghetti Squash”)

Step 2

Thin slice Chicken thighs or breast into strips. In a bowl, marinate the chicken, salt *, coconut aminos, ½ tsp ground ginger.

Step 3

While the chicken marinates, make the Pad Thai sauce. In a small bowl, whisk together all the ingredients.

Step 4

Heat 1 -2 tbsp oil in a non-stick skillet, add chicken. Stir occasionally until cooked through – (For thinly cut chicken, this takes approx. 5 minutes). Remove chicken from the pan. Set aside.

Step 5

In a bowl, whisk 2 eggs. Heat 1 tbsp oil in the same pan (if there is no chicken piece sticking to the pan), once the oil simmers, add the egg mixture. Give it a quick stir and remove from the pan (while it is still runny on top). Set aside.

Step 6

Heat 1 – 2 tbsp oil and let it simmer. Medium heat, add the white part of chopped green onion to sauté until slightly brown (~ 30 sec – 1 min). Add carrots, red pepper, ginger, and garlic. Cook for another minute.

Step 7

Add chicken and egg back to the skillet*. Use a spatula to break up the eggs into small pieces. Add the Pad Thai sauce and for about 30 seconds. Stir to combine all the ingredients.

Step 8

Remove from the heat. Add prepared spaghetti squash to the pan and gently mix together. **

Step 9

Garnish with fresh lime, crushed cashews, the green part of the chopped green onions, bean sprouts and crushed red pepper flakes.