Paleo Thai Zucchini Noodle Pad Thai with Shrimp

Allergens

Shellfish (shrimp)

Ingredients

• 4 medium zucchinis 10 oz raw shrimp, peeled and deveined 2 large eggs 1/2 cup bean sprouts 1/4 cup chopped green onions 1/4 cup crushed peanuts 1/4 cup chopped cilantro 3 cloves garlic, minced 1 tbsp ginger, grated 1 lime, juiced 2 tbsp coconut aminos 1 tbsp fish sauce 1 tbsp honey or maple syrup 1/4 cup chopped green onions 1/4 cup chopped cilantro 1/4 cup crushed peanuts Salt and pepper, to taste Cooking oil (avocado, coconut, or sesame)

Instructions

1. Using a spiralizer or mandoline slicer, slice the zucchinis into noodle like strips. Set aside.
2. In a large bowl, whisk together garlic, ginger, lime juice, coconut aminos, fish sauce, and honey or maple syrup to create the Pad Thai sauce.
3. Heat 1 tbsp of oil in a large skillet over medium high heat. Add the shrimp and cook until pink and cooked through, about 2 minutes per side. Remove from pan and set aside.
4. In the same skillet, add another tbsp of oil and sauté the zucchini noodles for 3 4 minutes or until tender yet still retaining a slight crunch. Season with salt and pepper to taste.
5. Push the zucchini noodles to one side of the skillet and add the eggs, scrambling them on the other side of the pan. Combine with zucchini noodles once scrambled.
6. Add the Pad Thai sauce to the skillet, stirring to evenly coat the zucchini noodles and scrambled eggs. Cook for another 2 minutes or until heated through.
7. Return the shrimp to the pan and mix in bean sprouts, chopped green onions, and crushed peanuts. Cook for an additional minute to allow flavors to meld.
8. Remove from heat and garnish with fresh cilantro and extra crushed peanuts before serving.

Chef’s Insight

The combination of zucchini noodles and shrimp creates a light yet satisfying meal that is perfect for those following a Paleo diet.

Notes

This recipe is perfect for a quick, delicious lunch or dinner option that is both healthy and satisfying.