Mix all of the ingredients together in a small bowl and set aside. If using date paste, make sure date paste is thoroughly mixed in.

Preheat a wok or skillet over high heat with 2 tbsp of avocado oil.

Once the wok is hot, add in the sliced chicken and peeled shrimp. Let it sit until halfway cooked and then flip. You want both to brown a little. When chicken and shrimp is cooked through, remove from wok and set aside. (The shrimp might cook faster than the chicken so remove those before if necessary)

Lower heat to medium then add in the shallots, garlic, chopped dried shrimp, and red chili flakes. Saute until garlic starts to slightly turn brown.

Add in the cooked spaghetti squash and pad Thai sauce making sure everything gets coated with the sauce.

Stir fry this for a few minutes or until the spaghetti squash absorbs most of the sauce.

Scoot everything to one side of the wok or skillet, crack two eggs into it and then scramble the eggs.

Let the eggs sit for about 15 seconds so it sets a bit and then put some of the spaghetti squash on top of the eggs until the eggs have set completely.

Once the eggs are set, flip it over, and break it into pieces while adding it to the rest of the spaghetti squash.

Add the chicken and shrimp back into the wok alongside the chopped garlic chives (or green onions), bean sprouts and half of the chopped cashews. Turn the heat off and continue mixing everything together. The residual heat will wilt the garlic chives.

Serve the pad Thai with lime wedges, some green onions, and red chili flakes. Be sure to squeeze the lime over the dish before eating!