Pad Thai
Ingredients
- 1 spaghetti squash
- Broccoli, sugar snaps peas (or stir fry veggies of choice)
- 2 eggs
- Green onions to garnish
- EBTS (everything but the bagel seasoning)
- Sauce:
- 4 TB Powder PB
- 1 stevia or trivia packet
- Enough to thin it out- Low sodium soy sauce or Bragg’s liquid aminos
- 1 squeezed Lime
- Fresh minced garlic to taste
- Ginger powder or fresh if you have some- a dash
Preparation
Cut both ends off the squash, de-seed and place faced down squash on a baking sheet. I sprayed the “inner flesh” with coconut oil spray so it doesn’t dry out & pink salt. Roast at 425 for 25-35 minutes until you can pierce the skin of the spaghettis squash with a fork and pull it apart.
While that’s in the oven, mix up the sauce ingredients in a bowl and set aside.
In a wok, use your choice of stir fry veggies & sauce on medium heat in coconut oil spray until browned. Keep stirring!
Once squash is cooked, add your desired amount to the skillet with the browned veggies.
Separately, whisk up a scrambled egg on the side and combine it with the rest of the dish and that’s when you will pour in the sauce ingredients.
Simmer on low to combine the flavors .. if the dish is too dry this is where I added a bit more soy sauce!