Ingredients
Serves 4
Cooked Spaghetti squash shredded.
1/3 cup fresh lime juice
3 tbsp gluten-free fish sauce
1 tbsp gluten-free rice vinegar
1 tbsp granulated sugar - (I reduce this)
1 tbsp gluten-free sweet chili sauce - (I used red pepper flakes to taste)
1 tbsp coconut oil
1 shallot, finely minced
2 garlic cloves, finely minced
1 tsp olive oil
2 eggs, lightly beaten
1/4 cup unsalted roastied peanuts, coarsely chopped - ( or substitute cashews or other seed.)
2 cups bean sprouts - (I substituted shredded cabbage and some shredded carrot)
4 scallions, thinly sliced, using both white and green parts
1/2 cup packed fresh cilantro leaves, chopped
