Spaghetti Squash Pad Thai | GF/DF/SF | Umami

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
• 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