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1
Brush the cut sides of the squash with 1 tablespoon of the peanut oil.
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2
Place the squash, cut sides down, on a baking sheet and roast for 30 - 40 minutes.
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3
The squash is cooked when a knife easily pierces through the skin and flesh.
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4
Let cool, use a fork to shred the flesh into spaghetti like strands, and set aside.
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5
In a small bowl, stir together the fish sauce, tamari, and red pepper flakes.
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6
Set aside.
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7
Heat 1 tablespoon of the oil in a large wok or large cast-iron pan over medium-high heat.
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8
Add the egg and cook until scrambled, 30-60 seconds, breaking it up.
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9
Transfer to a plate and reserve.
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10
Pour another tablespoon of the oil into the wok and stir-fry the garlic until aromatic.
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11
Season the chicken with a little salt and add it to the pan.
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12
Stir-fry the chicken until golden brown, about 4 minutes.
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13
Push the chicken to the side and add the shrimp in the center of the pan.
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14
Stir frequently until the shrimp are pink and firm, and about 3 minutes.
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15
Toss in the carrots and stir-fry them 1 minute.
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16
Transfer the contents of the pan to a platter.
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17
Add the remaining 1 tablespoon oil to the wok, spread the squash strands out in the pan and cook for 1 minute without stirring.
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18
Flip the pile of strands over and brown them for 2 minutes on the other side.
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19
Pour the sauce into the wok and add the chicken-shrimp mixture, egg, bean sprouts, and scallions.
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20
Gently toss to heat through, and squeeze the juice of one lime half over all.
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21
Garnish with the peanuts and serve with the other half lime available for table-side squeezing.
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22
Any leftovers can be refrigerated for up to 4 days.
