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Shrimp Pad Thai
Ingredients
12 oz rice noodles
1 lb shrimp
1 1/2 tsp hot sesame oil
2 Tbsp minced garlic
2 Tbsp ginger juice
1 cup julienned carrots
2 cups thinly sliced zucchini
Sauce
2 Tbsp low-sodium soy sauce
2 Tbsp natural peanut butter
1/2 cup water
1 1/2 tsp cider vinegar
1 1/2 tsp brown sugar
Pinch chili flakes
2 Tbsp lite coconut milk
Instructions
Combine ingredients in blender for sauce and blend well.
Cook noodles until just tender. Drain and set aside.
Heat wok and sear shrimp on all sides with sesame oil. Remove from wok and set aside.
Add garlic, ginger juice, carrots, and zucchini and sauté until cooked halfway. Add noodles, shrimp, and sauce. Stir-fry until hot. Divide into 4 portions.
Nutrition
| Calories | 375 |
| Protein | 27g |
| Sodium | 520mg |
| Carbohydrates | 49g |
| Fat | 8g |
| Fiber | 3g |
| Cholesterol | 172mg |
| Servings | 4 |