Pad Thai

• 1 whole Spaghetti Squash (small), Cut In Half Lengthwise, Seeds Removed
• 2 teaspoons Canola Oil
• 2 whole Carrots
• 2 whole Eggs
• 4 whole Green Onions Plus Extra For Garnish
• 1 cup Mung Bean Sprouts
• 1/2 cups Chopped Peanuts, Unsalted Plus Extra For Garnish
• 1 Tablespoon Sriracha, Or Other Hot Sauce
• 2 Tablespoons Oyster Sauce
• 2 teaspoons Soy Sauce
• 1 Tablespoon Peanut Butter, Preferably Creamy

1. 1.
2. Preheat oven to 400 F. On an aluminum foil lined cookie sheet place the squash cut side down.
3. Bake at 400 F for about 30 minutes, or until the squash is fork tender.
4. The cooking time will vary greatly depending on the size of the squash!
5. When done remove the pan from the oven and allow squash to cool.
6. Once the spaghetti squash has cooled enough to handle, use a fork to scrape out the insides.
7. 2.
8. In a medium sized pan, heat the canola oil on medium heat.
9. Peel then chop the carrots in a medium dice.
10. Slice the green and white parts of the green onions.
11. Once the oil is heated add the carrots and green onions.
12. Allow the mixture to cook for 5 minutes.
13. Add the eggs and toss to coat the carrots and green onions with them.
14. Cook for another 3 minutes.
15. Add the mung beans and toss well with the egg mixture.
16. Add the peanuts and cook until warmed through.
17. 3.
18. While the egg mixture is cooking, in a small microwave-proof bowl add the remaining 4 ingredients.
19. Heat in the microwave for 45 seconds, or until the peanut butter has melted.
20. Stir well.
21. Add more hot sauce as desired (I did!).
22. 4.
23. Place desired amount of spaghetti squash into two serving bowls.
24. Top each with half the egg and veggie mixture.
25. Top with sauce and toss well.
26. Garnish with extra peanuts and green onions.

canola oil, carrots, eggs, green onions, sprouts, peanuts, sriracha, oyster sauce, soy sauce, peanut butter

Taken from tastykitchen.com/recipes/special-dietary-needs/gluten-free/pad-thai-7/ (may not work)