The Shrimp Pad Thai


  • 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


  1. 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

  2. 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

  3. 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

  4. In a small mixing bowl, whisk together the sauce ingredients until well combined

  5. Place the noodles, peppers, sauce, and shrimp in a large skillet over medium-high heat; toss gently to combine and heat through

  6. To serve, garnish with sesame seeds and top with the green onion

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