The Shrimp Pad Thai
Ingredients
- 4 large yellow squash
- 1 cup red pepper, sliced lengthwise into thin strips
- 1 dozen extra-large shrimp, peeled and deveined
- for the sauce
- 1/2 cup almond butter or sesame tahini
- 1/2 cup coconut aminos
- 4 drops fish sauce
- 1/2 teaspoon minced or grated garlic
- 1/2 teaspoon minced fresh ginger
- sea salt and black pepper to taste for garnish
- 1 tablespoon white sesame seeds
- 1/4 cup sliced green onions (scallions)
- 1/4 cup thinly sliced cucumber
Preparation
Fill a large pot with 1 inch of water and bring to a boil, covered, over high heat. Place a steamer basket in the pot
While the water comes to a boil, spiralize the yellow squash into noodles using a spiralizer tool (I use the Vegetti) or even a regular vegetable peeler (if using a regular peeler, the noodles will be wide and flat versus spaghetti shaped). You should get 4 cups of noodles
Place the shrimp in the steamer basket over the still-boiling water and cook for 4 to 5 minutes or until pink all the way through. The cooking time will vary with the size of the shrimp
In a small mixing bowl, whisk together the sauce ingredients until well combined
Place the noodles, peppers, sauce, and shrimp in a large skillet over medium-high heat; toss gently to combine and heat through
To serve, garnish with sesame seeds and top with the green onion