Shrimp Pad Thai - Without the Peanuts!
My man and I - we love pad Thai. It’s not healthy at all really, but once could argue it’s healthy for the soul! But after developing this recipe, we’re now able to eat it at home, and feel so much better about it! You won’t regret trying it. It’s best on the first day or two (otherwise the noodles get a little dry), but still acceptable on days 3-4! It’s not straight paleo because of the rice noodles (I feel like I tolerate them fine), but you can replace with spaghetti squash to fully make paleo - which would also cut down the calorie count!
I hope you’ll enjoy as much as we do!
Active Time: 40-45mins Yields: 7 servings
Per Serving: 518 cal 35.3g protein 24.9g fat 40.2g carbs
Ingredients:
3 medjool dates pitted and softened in hot water for 5 minutes
1/4 cup almond butter
3 Tbsp coconut aminos
1 Tbsp sesame oil
1/2 inch fresh ginger peeled and chopped
2 Tbsp apple cider vinegar
16 ouncesrice noodles - to make paleo, use spaghetti squash
5 tablespoons coconut aminos, using more or
less to taste
2 tablespoons white vinegar
3 tablespoons maple syrup
1 teaspoon chili flakes, plus more for serving
2 pound raw jumbo shrimp, peeled and deveined
3 tablespoons garlic infused extra virgin olive oil
3 tablespoons ghee
1 tsp salt
6 eggs
2 cups bean sprouts or chopped baby bok coy (or other greens)
4 green onions (green parts only), chopped, plus more for serving
Thai or regular basil and limes, for serving
Directions:
1. Firstly, create the peanut sauce by blending in a food processor the dates, almond butter, 3 tbsp coconut aminos, sesame oil, ginger, and apple cider vinegar.
2. Cook the rice noodles according to packaged directions.
3. Heat the olive oil in a large skillet over medium heat.
Once heated, add the shrimp and sear on both sides until pink, 2-3 minutes. If frozen, cover for the first 2-3 minutes until thawed, then remove lid and cook for another 2-4 mins. Note: if you are using from frozen, you will likely have to scoop out some extra fluid - but not all of it! The rice noodles are very absorbent.
4. Add the ghee, salt, a pinch of both chili flakes and black pepper. Keep cooking the shrimp in the butter for another 2-3 minutes.
5. Add the noodles, peanut sauce, 5 tbsp coconut aminos, the white vinegar, the maple syrup, and chili flakes. Toss to combine. Cook until the noodles begin soaking up the sauce, about 1 minute.
5. Push the noodles to one side of the skillet and add the eggs to the other side. Let cook until the edges start to set, about 1 minute. Briefly scramble the eggs, then toss with the noodles. Remove from the heat.
*note, if I am meal prepping a portion of this, I recommend just making the eggs you will use that day in a separate pan - or just start serving your noodles and use the same pan - so that the eggs don’t go bad while in the fridge with the rest of the food).
6. Add the bean sprouts and green onions, toss to combine.
7. Serve with basil, green onions, and chili flakes. Add a lime wedge and squeeze for flavor!