Carefully slice spaghetti squash in half the long way

Scoop out the seeds

Insert the steaming rack into the bottom of the Instant Pot

Pour in the water

Place the 2 halves of the spaghetti squash onto the steaming rack, make sure they fit so the top can close

Lock the top in place and switch the vent to “sealing”

Set the Instant Pot to “pressure cook” high for 7 minutes

While the spaghetti squash is cooking, mix together the sauce

In a small bowl whisk together the brown sugar, fish sauce, lime juice, rice wine vinegar and red chilis, set aside

When the Instant Pot beeps, fast release the pressure*

When it is safe to do so, open the lid of the Instant Pot, allow spaghetti squash to cool to a point where it can be handled safely

Remove the spaghetti squash halves (be careful they will be cooked and fragile) and place them on a cutting board

Using a fork, shred the spaghetti squash into “noodles” and remove it from the skin (set aside skin to use as bowls if desired)

Place the cooked and shredded spaghetti squash in a colander to drain any excess water

Switch the Instant Pot to “sauté” mode high

Add the peanut oil to heat

Add onions sauté 3-4 minutes

Add the garlic, sauté 1-2 more minutes

Add the spaghetti squash noodles to the Instant Pot

Pour the sauce over the noodles, mix

Add in the shrimp, mix

Quickly crack the eggs into a small bowl and scramble with a fork

Add the scrambled eggs to the Instant Pot, mix well

The eggs and the shrimp will cook quickly, only sauté about 2 more minutes so you do not overcook the shrimp

Once the shrimp is cooked, carefully remove the pot of the Instant Pot from the base

Mix in the green onion, bean sprouts and peanuts

Serve the pad thai in the spaghetti squash skin “bowl”, top with more green onion, bean sprouts and peanuts if desired