For the Pad Thai:
1 large spaghetti squash (or 4 C cooked total)
1 C red onion, thinly sliced
1 C shredded carrots
1 C shredded mixed cabbages (red and green)
2 eggs, scrambled
4 green onions, sliced into 2 inch chunks
Sliced red bell pepper
1-2 C shredded rotisserie chicken
sauce: avo oil, cashew butter, coconut aminos, rice vinegar,lime juice, ginger, tiny bit honey)
For the sauce:
2 tbsp. Chunky almond butter
½ tsp toasted sesame oil
½ C coconut aminos
1 tsp fish sauce
3 tbsp. Unsweetened plain almond milk
1 tbsp. Rice vinegar
Add all sauce ingredients into a mixing bowl and whisk to combine.Set aside while you prepare the rest of the dish.
In a large sized pan on medium heat, spray evenly with avocado oil spray. Add in the red onions and red bell peppers and saute for about 4 minutes. Add in the cabbage, carrots, and cooked chicken, and saute for an additional 2 minutes.
Turn the heat down to low, and push the vegetables to the side of the pan. Add in the scrambled eggs to the cleared side, and let them set like an omelet for about 30 seconds to a minute. Once it looks cooked, chop it up into small pieces with a wooden spoon and toss into the vegetable mixture. Add in the cooked spaghetti squash and mix well. Pour in the sauce and mix well until everything is incorporated.
Serve immediately with the chopped scallions and lime wedge and enjoy!