Who doesn’t love Pad Thai?! I was so excited when I saw this idea in the Alive magazine at Community Natural Foods! I’m not sure how I hadn’t come up with this before- zoodles are the best noodle replacement! It is super easy to adjust to any dietary restriction as well!
1/4 C + 2 Tbsp freshly squeezed lime juice
3 Tbsp rice vinegar
3 Tbsp almond butter
6 tsp fish sauce
3 tsp agave
1 1/2 tsp red pepper flakes
6 Tbsp liquid from cooking shrimp (if you aren’t using shrimp use chicken broth)
sea salt & black pepper to taste
3 tsp olive oil
2 free range eggs, whisked
2 cloves garlic, minced
1 Tbsp ginger, finely chopped
1 red bell pepper, julienned
4 medium zucchini, cut into noodles with spiralizer
1/2 lb frozen shrimp, peeled
2 c bean sprouts
2 parsnips, julienned
2 carrots, julienned
4 green onions, julienned
3 Tbsp cilantro, chopped
1 ripe mango, cut into strips
1/4 c cashews, roasted
** use peanut butter and peanuts if desired!
1. Add frozen shrimp to a frying pan with a clove of minced garlic and cook till barely pink. You will add it to your Pad Thai later where it can finish cooking. Remove tails and set aside in a bowl. Save liquid from cooking for the sauce.
2. Combine sauce ingredients in a small bowl. Whisk to blend. Add your garlic shrimp water if needed for thinner consistency. Add sea salt and pepper to taste if desired. Set aside.
3. Heat 1 tsp of olive oil in a frying pan. Add eggs and scramble over med heat just until cooked. Remove from heat into a separate dish and set aside.
4. Clean pan and add the rest of olive oil. Heat over med and add garlic & ginger. Gently sauté until fragrant. Add red pepper, parsnips and carrots; stir fry over med for another couple of minutes or until veggies are warm but a bit crisp. Add zucchini and shrimp. Pour sauce into pan and mix until everything is coated. Fold in bean sprouts, green onions and scrambled eggs.
5. Transfer to serving bowl, sprinkle with cilantro, mango and cashews.