Shrimp pad thai
This recipe is a great way to clean out the fridge of all those questionable veggies hanging around at the end of the week. This recipe can be modified in so many ways: substitute Pad Thai noodles for rice or zucchini spirals, use another protein source like chicken or tofu, or substitute out any veggies you don’t have around!
Why this dietitian loves this recipe: this meal is SO colorful and packed with veggies that have so many vitamins, minerals, and fiber! It also looks so fancy and would impress most guests!
Ingredients
1 package Pad Thai noodles
Juice of 2 limes (about 4 tablespoons)
1/3 cup vegetable broth
2 tablespoons honey
2 tablespoons fish sauce
1 tablespoon coconut aminos/low sodium soy sauce
1 tablespoon sriracha
1 teaspoon rice vinegar (can substitute for white distilled vinegar)
2 tablespoons extra virgin olive oil
3/4 lb raw, peel and deveined shrimp
2 cloves minced garlic
1 large carrot, julienne sliced (can buy bagged matchstick carrrots)
1 red bell pepper, julienne sliced
1 8 oz. package mushroom of choice, thinly sliced
1/2 cup sugar snap peas
4 green onions, chopped
handful of cilantro, roughly chopped
1/3 cup cashews, roughly chopped
3 eggs, whisked
1 teaspoon red pepper flakes for garnish
Ingredients
In a small bowl, mix together lime juice, broth, honey, fish sauce, coconut aminos, sriracha, and rice vinegar together and set aside.
In a large pan or wok over medium-high heat, add 1 tablespoon olive oil. When warm, add shrimp to pan and book on both sides for 1-2 minutes each, until browned. Remove and set aside
Prepare Pad Thai noodles according to package instructions
Add 1 tablespoon olive oil to pan or wok over medium heat. Add garlic, carrots, snap peas, and bell peppers. Cook just until soft (about 5 minutes), then add mushrooms, cook 2 minutes more. Remove and set aside.
Pour wished eggs into the pan or wok and mix until scrambled. Add veggies, shrimp, and green onions. Add prepared Pad Thai noodles and sauce mixture and mix until combined.
Top with cashews, cilantro, and red pepper flakes
Enjoy + Tag me if you make this @emma.maddocks.rd