Spicy Shrimp Pad Thai

I love Thai food, especially Pad Thai. It’s creamy, spicy, and full of different flavors. It also makes excellent leftovers. I used shrimp, a bunch of veggies and a mix of zucchini and kelp noodles for this delicious and light dish.

Never had kelp noodles? They look and have a similar taste to rice noodles, but they are made from a type of seaweed (kelp). This is what gives the noodles all of their nutritional benefits. Kelp provides an important mineral, iodine, that supports thyroid health. Kelp also contains potassium, magnesium, calcium, and iron as well as omega 3 fatty acids and antioxidants. It’s a great food to consider adding to your diet.

Kelp noodles are extremely versatile and can be added to a number of different dishes. This Pad Thai recipe is a great place to start, but adding them to something as simple as a basic stir fry is life changing!

 

Spicy Shrimp Pad Thai

 

Sauce Ingredients

• 3T Organic Peanut Butter (You can substitute almond or sunflower seed butter)

• 2T Coconut Aminos

• 2T Lime Juice (juice of 1 lime)

• 1 tsp Red Pepper Flakes

• 1/2 tsp Ground Ginger

• 2T Full Fat Coconut Milk

• 1 tsp Rice Wine Vinegar

• 2 cloves Garlic, minced

 

Pad Thai Ingredients

• 1 package of Kelp Noodles

• 2 Zucchinis, julienned

• 1 1/2 cups Bean Sprouts

• 1/4 cup Carrots, shredded

• 1 medium Onion, chopped

• 2 Sweet Bell Peppers, chopped (I used orange and yellow)

• 1 clove Garlic, minced

• 1T Avocado Oil

 

Spicy Shrimp Ingredients

• 20oz Shrimp, deveined with tails removed (I used frozen)

• 1T Lime Juice (juice of 1/2 a lime)

• 3T Spicy Mango Chili Sauce (Or use other type of spicy chutney)

• 1T Avocado Oil

 

Instructions

1. If using frozen shrimp place in cold water to thaw.

2. First, chop all of your veggies and julienne your zucchini! Place the zucchini in a bowl with paper towels and a little sea salt. This allows some of the water to get out so it’s not soggy.

3. Then heat a large skillet to medium heat. Add 1tbsp of avocado oil. then add your carrots, onion, garlic, and peppers. Mix and saute for about 5 minutes.

4. Next add your zucchini, bean sprouts, and kelp noodles. Let cook for about 15 minutes. Mix periodically so that all of the kelp noodles soften.

5. While all of your veggies are cooking, add all of the sauce ingredients to either a blender or food processor. Blend and you should end up with a creamy sauce. Take a taste and adjust to your preferences.

6. Add your sauce to the vegetables and allow to cook for 3-5 minutes to let it all blend together. If you are prepping this for the week then place in a glass Tupperware container and let cool on the counter.

7. Mix your shrimp with your lime juice and chili mango paste until all shrimp are coated.

8. Heat a pan to medium-high heat and add your avocado oil. Add the shrimp and cook for about 3 minutes.

9. Top your Pad Thai with the shrimp and enjoy!

 

 

Did you try this recipe? Let me know how you like it. You can find me on Facebook and Instagram @amandamontalvord or shoot me an email at amandamontalvord@gmail.com.

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