Spaghetti Squash Pad Thai

Name: Spaghetti Squash Pad Thai
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: Asian
Ingredients: 1 small spaghetti squash (cooked*, or 3 cups (500 g of cooked strands)); 2 chicken breasts (chopped into bite-sized pieces (525 g)); Salt (pepper, and garlic powder); 1 bell pepper (sliced thin (140 g)); ½ white onion (sliced thin (140 g)); 4 green onions (chopped (40 g)); 1 cup carrots (shredded or cut into matchsticks (85 g)); 1 cup mung bean sprouts (85 g); 5-6 shisito peppers (chopped (45 g) (or sub extra bell peppers or jalapenos for a kick)); 1 bunch of cilantro (chopped (1 cup or 30 g)); 1 egg + 2 whites (whisked); 3 Tbsp soy sauce (45 g); 2 Tbsp natural peanut butter (30 g); 2 Tbsp rice vinegar (30 g); 2 Tbsp ginger (minced (or 8 frozen dorot cubes)); 2 cloves garlic (minced (2 frozen cubes)); 1 Tbsp honey (15 g); 1 tsp sesame oil (5 g); 1 tsp sriracha (5 g); ½ lime (juiced (15 g))