Paleo Pad Thai
2 T. canola or peanut oil
2 1/2 – 3 lb. spaghetti squash
2 medium carrots, shredded
1/2 small sweet red pepper, cut into matchsticks
6 oz. uncooked, peeled, tail-off shrimp
9 oz. boneless, skinless chicken breast, cubed
2 cloves garlic, minced
4 t. cane sugar
1 T. fish sauce
1 T. tamari
1 T. lime juice
2 green onions, sliced
1/4 c. salted peanuts, chopped (optional)
1. Preheat the oven to 400°F.
2. Brush the cut sides of the squash with 1/2 tablespoon of the peanut oil. Place the squash, cut sides down, on a baking sheet and roast for 30–40 minutes. The squash is cooked when a knife easily pierces through the skin and flesh. Let cool. Use a fork to shred the flesh into spaghetti-like strands, scoop into a medium bowl, and set aside.
3. In a small bowl stir together the sugar, fish sauce, tamari, and lime juice until sugar is dissolved. Set aside.
4. Heat 1 tablespoon of the oil in a large wok or large cast-iron pan over medium-high heat. Add the garlic and stir-fry until aromatic, about 30 seconds. Season the chicken with a little salt and add it to the pan. Stir-fry the chicken until golden brown, about 4 minutes. Push the chicken to the side and add the shrimp in the center of the pan. Stir frequently until the shrimp are pink and firm, about 3 minutes.
5. Toss in the carrots and stir-fry them for 1 minute. Transfer the contents of the pan to a platter.
6. Add the remaining 1/2 tablespoon oil to the wok, spread the squash strands out in the pan, and cook for 1 minute without stirring. Flip the pile of strands over and brown them for 2 minutes on the other side.
7. Pour the sauce into the wok and add the chicken-shrimp mixture and scallions. Gently toss to heat through. Garnish with the peanuts. Any leftovers can be refrigerated for up to 4 days.