Spaghetti Squash Pad Thai

I LOVE Pad Thai. Chances are, if a restaurant has Pad Thai, that's what I'm going to get. So imagine how excited I was to find SPAGHETTI SQUASH Pad Thai! Yes, it is just as delicious as it looks!!

1 medium-sized spaghetti squash, cooked/shredded (click here to see how I always bake my SS)2 cloves garlic, crushed1/2 red onion, chopped1/2 c mushrooms, chopped1/2 c carrots, chopped1/2 c sprouts1/2 c scallions, chopped2 eggs

Sauce2 tbsp light soy sauce2 tbsp oyster sauce3 tbsp rice vinegar1 tsp red pepper flakes1 tsp minced garlic

In a bowl, mix together sauce ingredients and set aside - I actually doubled the sauce. In a large pan, sauté 1 tbsp extra-virgin olive oil with 2 garlic cloves crushed, half of a red onion chopped, chopped mushrooms, carrots, sprouts, and scallions (and any other veggies you like). Once cooked down, add in spaghetti squash (approx. 3 cups) and sauce mixture, mix well to combine

In a small separate pan, scramble your eggs and add to Pad Thai. Mix everything together. Top with extra scallions and finely chopped peanuts on top! (optional)

Original recipe found here.