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Add all of the pad thai sauce in a food processor or blender. Blend until smooth. Set aside.
Slice the chicken breasts against the grain into thin slices. Place the sliced chicken in a bowl and season with salt and pepper. Add the arrowroot starch. Toss to coat all of the chicken evenly.
In a large non-stick skillet, heat the avocado oil over medium-high heat. Add chicken and saute until chicken is cooked through, about 7 minutes.
Add in the red onions and saute for about 3 more minutes.
Turn heat down to medium-low. Push the chicken and onions to the side of the skillet. In a bowl, whisk the 2 eggs together, then pour them into the skillet on the empty side. Let them set, like an thin omelette, then chop up and toss into the chicken.
Turn heat down to low and then pour in the sauce. Using the back of a spoon or spatula, scrape up all the brown bits.
Add in the spaghetti squash, the carrots, and the green onion, and toss until all of the squash is coated.
Serve immediately topped with chopped cashews, bean sprouts, cilantro, basil and with plenty of lime wedges. Enjoy!