Shrimp Pad Thai
Shrimp Pad Thai is absolutely delicious and will soon be one of your favourite weekly dishes! This recipe combines shrimp with spaghetti squash noodles, vegetables for texture and flavor, and is coated with the most delicious creamy lime almond butter sauce! It's gluten & grain free, paleo and low-carb.
Ingredients
- 1 lb wild shrimp*
- 2 pastured eggs
- 1 spaghetti squash
- 1 pack enoki mushrooms (remove ends & separate), or regular mushrooms thinly sliced
- 2 carrots
- 2 green onions
- 3 cloves garlic, crushed
- 1 inch fresh ginger, grated
- 2 tbsp. avocado oil
- Sea salt & black pepper , to taste
Pad Thai Sauce:
- Juice of 1 lime
- 2 tbsp. almond butter
- 3 tbsp. coconut aminos
Garnish:
- 4 sprigs cilantro, finely chopped
- 2 tbsp. pine nuts or crushed almonds, lightly toasted
Instructions
- Cut spaghetti squash lengthwise and remove seeds. Bake at 400 for 30-40 min. Fork should pierce skin easily when squash is cooked. Use a fork to scrape out the strands of squash. Set aside. (I suggest preparing the other ingredients as the squash cooks).
- Finely chop carrots and green onion by hand or in a food processor. Set aside.
- Using a large pan over medium heat, sauté garlic and ginger in 1 tbsp. avocado oil until fragrant. Add carrots, onion and enoki mushrooms and continue to cook until carrots are tender. Season with salt.
- Create a space in the middle of the pan, add eggs and scramble with fork. Mix in with vegetables and let cook for 1-2 minutes.
- In a small bowl, combine all sauce ingredients until smooth and creamy.
- Turn heat to low, add cooked spaghetti squash and sauce into pan and mix all ingredients together until sauce coats everything.
- Add in cooked shrimp (see instructions below) and gently combine all ingredients until warm.
- Plate the Pad Thai and garnish with nuts and cilantro.
Shrimp: (can be cooked at the same time as Pad Thai)
- In a separate pan, cook shrimp in 1 tbsp avocado oil over medium heat. Season with salt and black pepper. Turn shrimp halfway through cooking.
- Once shrimp are cooked, set aside until ready to add to the other pan.
Notes
*You can easily replace shrimp with chicken if you'd like. Just cut 1lb of chicken breasts or thighs (boneless, skinless) into bite-sized pieces and cook as you would the shrimp.