Instructions

• Cut the medium spaghetti squash lengthwise and scoop out the seeds. Add 1 cup water to the Instant Pot insert. Place the squash halves cut-side up in the Instant Pot (stack if needed). Close the lid, set the steam valve to SEALING, and set to Manual/High pressure for 10 minutes for a 3–3.5 lb squash or 12 minutes for a 3.5–4 lb squash.
• When the timer finishes, carefully turn the steam valve to VENTING to quick-release the pressure. When the float valve drops, open the lid and use two forks to scrape out and shred the cooked squash into spaghetti-like strands. Transfer shredded squash to a bowl and set aside.
• While the squash cooks, whisk together the sauce in a small bowl: 2 tablespoons coconut aminos, 3 tablespoons rice vinegar, 2 tablespoons coconut sugar (optional—omit for Whole30 or keto), 1 teaspoon red pepper flakes, and 1/2 teaspoon garlic powder. Set sauce aside.
• Heat a large skillet or wok over medium-high heat and add 1 tablespoon avocado oil.
• Add the diced chicken breasts (1 lb) in a single layer and cook, stirring occasionally, until no longer pink and cooked through (about 5–8 minutes). Transfer the cooked chicken to a plate and set aside.
• Add the 12 large cleaned, deveined shrimps to the same skillet and cook 1–2 minutes per side, until opaque and cooked through. Transfer shrimp to the plate with the chicken.
• In the same skillet, add the crushed 2 cloves garlic and the diced small red onion. Cook 1–2 minutes until fragrant and the onion begins to soften. Add the thinly sliced mushrooms and diced carrot and cook another 3–4 minutes until vegetables are tender.
• Push the vegetables to one side of the skillet. Pour the 3 eggs into the cleared space and scramble them until just set, then mix the scrambled eggs into the vegetables.
• Return the cooked chicken and shrimp to the skillet. Add the shredded spaghetti squash, 1/2 cup bean sprouts, and 4 thinly sliced scallions. Pour the prepared sauce over everything and toss gently to combine and heat through, about 2–3 minutes.
• Divide the Spaghetti Squash Pad Thai onto plates and garnish with chopped peanuts and lime wedges. Serve immediately.