One Pot Skinny Shrimp Pad Thai
Pad Thai is everyyyywhere in New York City and is super instagrammable, and delicious. On today’s #SKINNYSWAP I made a healthier version of pad Thai with brown rice noodles, no refined sugars, natural peanut butter, no MSG and a lean protein like shrimp.
Serving size: 3-4 bowls
1 box brown rice noodles, boiled as directed on the box
2 cups of fresh raw shrimp, peeled and deveined and detailed
3 large carrots, thinly sliced
1 white onion, sliced
1 cup sugar snap peas
1/2 cup scallions, chopped
3 tbsp fish sauce
1/2 cup water
2 tbsp raw unfiltered honey
3 tbsp natural peanut butter
2 tbsp peanut oil
1 lime (or a half, depending on preference)
2 tbsp chopped peanuts, for topping
Cook your brown rice noodles as directed on the box. Drain and set aside.
In your same saucepan, sauté your shrimp and your white onion in the peanut oil.
Then add carrots and sugar snap peas until they soften a bit.
Add back in your brown rice noodles. Mix in the fish sauce, unfiltered honey, peanut butter, lime juice and water.
Top with scallions and peanuts. Enjoy!