Paleo Pad Thai

Ingredients

• 1 medium spaghetti squash (about 6 cups shredded)
• 1 teaspoon sesame oil
• 1 pound chicken, thinly sliced
• ¼ cup sliced green onions
• 1 cup shredded carrots
• 1 red pepper, julienned
• 3 eggs, beaten
• ½ cup raw cashews, chopped

Pad Thai Sauce

• 1 tablespoon coconut aminos
• 2  garlic cloves
• 1 tablespoon grated fresh ginger
• ¼ cup unsalted cashew butter
• ½ cup coconut milk
• 1 tablespoon honey
• 2 tablespoons fresh lime juice
• ¼ cup cilantro
• ¼ teaspoon red pepper flakes

Directions

1. Cut the spaghetti squash in half. Remove the seeds. Place the squash, cut side down, in a microwave-safe dish. Cook in the microwave for 12-15 minutes or until tender when pierced with a fork.
2. Shred the spaghetti squash and set aside.
3. In a large skillet, heat the sesame oil. Add the chicken and cook through. Add the green onions, carrots, and red pepper. Cook for 2-3 more minutes.
4. Add the eggs to the pan and scramble, cooking with the chicken and other vegetables.
5. Combine all ingredients for the sauce in a blender and process until smooth.
6. Add the shredded spaghetti squash and the sauce. Stir and cook until all ingredients are evenly combined. Sprinkle with chopped cashews.

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