Shrimp Pad Thai is one of my favorite dishes to make and eat!! You can easily adjust the heat on it to your liking or make it vegetarian without using shrimp. After my Ghost pepper challenge on sunday, I am not yet ready for too much heat. I am currently dealing with a burn left on my tongue where I held the pepper powder too long because I will admit I was afraid to swallow. Check out the you tube video for the Ghost pepper challenge if you want a laugh. Here is the healthy version I make for Shawn and myself because we ALWAYS indulge with dessert after dinner. I kid you not this recipe comes in at under 400 per serving and you will be full!!
3 tablespoons coconut oil
2 tablespoons crushed garlic
2-3 cups of veggie of choice(mix it up with onions ,carrots, green beans, snap peas……)
2 tablespoons of peanut butter
1 tablespoon basil
2 teaspoons ginger
2 tablespoons honey
2 tablespoons of Bragg Liquid Amino Sauce(or soy sauce)
3 tablespoons lime juice
1 tablespoon of Sirachi sauce or
1 teaspoon of cayenne pepper
2 cups of thawed precooked shrimp(tail off)
1 package of shiritaki noodles (or make your choice of glass noodles)
Add ingredients in order in large saute pan or wok over medium heat for 8 minutes
Make a hole in center of pan and pour shrimp in then stir enough to just brown them. Reduce to simmer for 5 minutes. Rinse Shiritaki noodles in colander thoroughly. Add noodles to pan and stir it all up!!Simmer 5 more minutes!! ENJOY!!!