Paleo Pad Thai
One of my favourite comfort foods without the guilt. This only took 30 minutes and would be good for 2 if you buy a larger spaghetti squash
Sauce Ingredients:
3 tablespoons Almond Butter
2 tablespoons Coconut Aminos
1 tablespoon Apple Cider Vinegar
1 tablespoon Rice Wine Vinegar
2 tablespoons Fish Sauce
1-2 tablespoons sriracha
1 teaspoon Ground Ginger
Spaghetti Squash
1 teaspoon Coconut oil
Chopped Garlic
Handful of shredded carrots
1/2 chopped white onion
1 egg
Toppings: Green Onion or Cilantro
Directions:
Preheat oven to 375 and refer to Buffalo Chicken “Pasta” recipe on how to bake your spaghetti squash.
While your spaghetti squash is baking mix all your sauce ingredients in a blender until smooth.
15-20 minutes before your spaghetti squash is ready, heat a frying pan on med-low heat with coconut oil and chopped garlic. Once heated add chopped onion and shredded carrots.
While they are cooking whisk your egg in a bowl. Add the egg once your veggies have been sautéed.
Remove spaghetti squash and add it to your frying pan along with your sauce from the blender. Mix completely and top with your choice of Green Onion or Cilantro.
Enjoy!
The Insecure Chef 