Shrimp Pad Thai with Zoodles
I live in a small town and needed to veer a bit from the traditional sauce. I use lime juice and brown sugar. If you can find palm sugar and tamarind juice concentrate, use those for a more authentic Pad Thai experience.
Yields: 2
Ingredients
- For the Pad Thai Sauce
- ⅓ cup fish sauce
- ½ cup brown sugar (use palm sugar if you can find it)
- ½ cup lime juice (use tamarind concentrate if you can find it)
- For the Noodles
- 2 zucchini, spiralized
- 1/2 pound sliced mushrooms
- 2 TBS chopped garlic
- 1/2 thinly sliced red bell pepper
- 3 green onions, sliced, separate out half the greens
- 1 large egg
- 1/2 pound peeled shrimp
- 2 cups sprouts (I used alfalfa sprouts, but bean sprouts are traditional)
- 1 oz peanuts, chopped
- 1/3 cup cilantro, chopped
Instructions
Whisk together sauce ingredients and set aside.
Microwave Zucchini noodles for 4 minutes. Allow to drain in a colander while you prepare the rest of the recipe.
While zucchini noodles cook, heat a saute pan to medium-high heat and spray with a bit of olive oil.
Add your garlic, peppers, white green onion parts, and half the green onion tops to the pan. (I forgot to add mushrooms before the photo)
Saute for about 2 minutes - or until the veggies are ALMOST as done as you like them.
Move veggies to side of pan.
Add shrimp and cook till the shrimp are pink - about 3 minutes.
Add egg to center of pan and scramble. Stir in with veggies and shrimp.
Reduce heat to medium.
Add sprouts, sauce, and zucchini noodles to the pan. Saute until everything is heated through.
Put into bowls and garnish with peanuts and cilantro. Spritz with a bit of lime juice. Put chili sauce on the table for those that like it spicy.
- Preparation time: 5 minutes
- Cook time: 15 minutes
Nutrition
- Calories: 355
- Fat: 10 grams
- Carbs: 36 grams
- Protein: 33 grams