Shrimp Pad Thai (Edit recipe)

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This entire meal is packed with delicious take-out flavor and absolutely zero guilt. No gluten, no refined sugar, and absolutely no seed oils in this entire dish! Ditch the take-out and make this incredible dish right at home! ENJOY!

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Original Recipe

PREP TIME

15 minutes

COOK TIME

30 minutes

INGREDIENTS

21

Serves: 4

Ingredients

30 pieces Wild-Caught Raw Shrimp - US Wellness Meats, 26 – 30 pieces of 16/20 Count Raw Shrimp
1 tsp Himalayan Pink Salt
2 Tbsp Lime Juice
0.5 cup Coconut Aminos
0.5 cup Avocado Oil
3 cloves Garlic, Minced

PAD THAI SAUCE INGREDIENTS

0.333 cup Coconut Aminos
0.333 cup Coconut Sugar
1 Tbsp Lime Juice
1 Tbsp Sriracha
3 Tbsp Peanut Butter, Natural, No Sugar Added, Creamy

PAD THAI NOODLE INGREDIENTS

8 oz Rice Noodles, Brown Rice Pad Thai Noodles
2 Tbsp Avocado Oil
1 Red Bell Pepper, Sliced
2 cups Broccoli, Florets
0.5 cup Green Onion (Scallion), Diced
1 cup Peas, Frozen, Thawed
1 Cilantro, One Handful, Chopped
1 cup Organic Sprouted Cashews (Salted) - Lark Ellen Farm

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

1. In a small mixing bowl add the pink salt, lime juice, coconut aminos, avocado oil, and garlic to make the shrimp marinade.
2. Add the shrimp and marinate for at least 4 - 10 hours.
3. In a medium sized mixing bowl make the pad thai sauce. Combine all of the ingredients and whisk well. Set aside.
4. Prep the noodle ingredients with the exception of the noodles.
5. Add the avocado oil, peppers, and broccoli to a large skillet. Sauté over medium low heat.
6. Boil the noodles in a large soup pot according to the package instructions.
7. Add the green onions, and frozen peas to the skillet with the peppers. Sauté over medium low heat.
8. Drain the water from the noodles and add them back to the soup pot.
9. Thread your shrimp onto the skewers.
10. Set the grill to medium-high heat around 450° F, and begin grilling the shrimp.
11. Grill the shrimp until they are bright pink on the outside and the meat is no longer transparent, about 2-3 minutes on each side.
12. Add the veggies, cilantro, and the sauce to the noodles. Mix well until evenly coated.
13. Plate the noodles, and top with the cashews and shrimp skewers.
14. ENJOY!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	1223
Fat:	68 g
Carbohydrates:	90 g
Protein:	59 g
Cholesterol:	414 g
Sodium:	4049 mg
Fiber:	11 g
Sugars:	38 g
Sugar Alcohol:	0 g
Calculated per serving.