Keto Spaghetti Squash Pad Thai

Cook spaghetti squash according to instructions here. You can use avocado oil instead of olive oil to reduce the number of different ingredients.

Meanwhile, whisk together all the keto Pad Thai sauce ingredients. (If you're including the optional peanut butter and yours is thick, and if you have trouble getting it smooth enough, you can give it a quick blend in a blender until smooth.) Set aside.

When the spaghetti squash is done cooking, use a fork to release the strands. Cover to keep warm and set aside.

Heat 2 tablespoons avocado oil in a large wok over medium heat, until shimmering. Add the minced garlic and saute for about 30 to 60 seconds, until fragrant.

Increase heat to medium high and immediately add the chicken pieces. Cook for about 90 seconds on each side, until golden brown and just cooked through.

Push the chicken to the side of the pan. Add the egg to the other side and scramble to cook, about 1 to 2 minutes, then mix with the chicken.

Add the spaghetti squash noodles and sauce to the pan. Mix well to coat in sauce.

Remove from heat. If desired, top with roasted peanuts and chopped green onions, and garnish with lime wedges.