Shrimp Pad Thai
Shrimp Pad Thai is an Asian favorite that can be thrown together in just 30 minutes. No need to pay to dine out when you can make this, right? I just love the peanut sauce.
For the pad Thai
- 2 cups bok choy chopped
- 1.5 cup red cabbage chopped
- 1/2 cup onion chopped
- 1/2 cup spring onion (scallion) chopped
- 1 egg optional
- 8 oz small or medium shrimp patted dry, peeled and deveined
- 1/2 package Thai-style rice noodles
For the sauce
- 1 lime/lemon juice only (use less if using lemon)
- 2 tbsp soy sauce/Tamari
- 2 tbsp raw sugar
- 2 tbsp peanut butter
- 1-2 Thai chili pepper or jalapeno seeds removed and finely chopped
- 1 tbsp fish sauce
- Cook noodles according to the instructions on the package.
- Combine all sauce ingredients in a small bowl, mix well to combine.
- In a wok, heat cooking oil over high heat (we used extra virgin coconut oil for added flavor). Stir in onion and garlic. Cook for 1-2 minutes. Stir constantly.
- Add red cabbage and bok choy. Cook for 3-5 minutes more, while stirring.
- Then add cooked noodles. Stir well and push to the sides.
- Bake shrimps in the middle. When ready push to the side.
- Add egg, if using, in the middle and cook/scramble until cooked.
- Combine all ingredients and add sauce. Cook while stirring until heated through.
- Click here to learn how to make your own nut butter. It’s super easy!
- Tamari and soy sauce share a similar color and flavor, and are both a byproduct of fermented soybeans. The only difference, Tamari is made without wheat and doesn’t contain any gluten.
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Calories: 484kcal | Carbohydrates: 60g | Protein: 38g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Cholesterol: 273mg | Sodium: 2575mg | Potassium: 685mg | Fiber: 7g | Sugar: 27g