Healthy Shrimp Pad Thai
Reset 7: undefined
MAKES: serving
Ingredients
2 Tbsp almond butter
1 Tbsp honey
1/2 Tbsp sesame oil
1 Tbsp tamari or soy sauce
1 garlic clove, minced
Juice from 1/2 large lime
1/2 tsp ginger, minced
1/2 Tbsp apple cider vinegar
1/4 cup lite coconut milk
1 tsp avocado or olive oil
1 cup carrots, julienned
1 cup green cabbage, chopped
1 cup red bell pepper, chopped
Sea salt & pepper to taste
3 cups zucchini noodles
2 eggs
1 lb steamed shrimp
1 cup bean sprouts
1/4 cup fresh cilantro, chopped (optional)
1 oz cashews, chopped
1/4 cup green onion
2 cups cooked brown rice
Directions
In a blender or food processor, combine almond butter, honey, sesame oil, tamari/soy sauce, garlic, lime, ginger, and vinegar. Add coconut milk. Pulse until sauce is creamy and smooth. Set aside.
Heat oil in a large skillet. Sauté carrots, cabbage, and bell pepper 3-4 minutes or until soft. Season with salt and pepper. Add zucchini noodles. Stir for a couple of minutes.
In a small bowl, whisk eggs then add to skillet and scramble.
Add almond butter sauce mixture. Stir until heated. Add steamed shrimp and bean sprouts. Toss well. Turn heat off.
Divide into 4 equal servings. Top each with cilantro, chopped cashews, green onion, and additional lime juice (optional).
Serve with 1/2 cup brown rice.