Spaghetti Squash Pad Thai with Shrimp


4 Cups Cooked Spaghetti Squash
2 Tablespoons avocado oil
12 ounces Shrimp, peeled and deveined
1 Red Bell pepper, sliced
2 Eggs Beaten
3 Cloves Garlic, minced
2 Tablespoons Peanut butter
2 Tablespoons Rice vinegar
1 Tablespoon Soy Sauce or Coconut Aminos
3 Tablespoons Fish Sauce
5 Tablespoons sugar free brown sweetener
1 Tablespoon Sriracha
1 Cup Bean Sprouts
½ Cup Dry Roasted Peanuts
Juice of 2 limes
½ Cup Chopped fresh cilantro


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