1 lb shrimp (any size)
1 spaghetti squash, cooked and pulled
1/2 onion, diced
1/2 can red curry paste (more or less depending on taste, mine was spicy-ish)
6 cloves garlic, minced
2 tablespoons coconut oil
2 tablespoons stevia
Limes (for garnish/serving)
1 tablespoon almond butter
1/2 cup water
A handful of choppe cilantro
Marinate your shrimp in one tablespoon of the curry paste for at least 30 minutes while you chop up your veggies and prep your squash.
Heat a wok on high heat, melt half your coconut oil
Reduce heat and cook onion and garlic until translucent, remove from wok and save for later
Bring the wok back up to high heat and cook your shrimp until they are just barely pink. I usually leave them to form a crust on one side and then flip them. Don't burn them and remember they will cook fast.Remove shrimp when cooked.
Melt the other half of your oil. Put onion and garlic back in the oil followed by your squash. Push the squash around the sides of the wok to form a well in the middle. Pour in water, curry paste, stevia and almond butter. Mix well
Toss the squash in the mixture. Now form anther well, crack two eggs in it and scramble the eggs. When they are almost fully cooked toss them with the squash. Remove from heat.
Squeeze lime juice over the pad Thai and sprinkle cashews and cilantro when serving. Top with shrimp.
Note - you can also add chicken, bean sprouts and green onion to this recipe. I try to use whatever I have on hand.