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 tbsp peanut oil
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
3 tbsp fish sauce
2 tbsp raw unfiltered honey
3 tbsp natural peanut butter
1 lime (or a half, depending on preference)
1/2 cup water
2 tbsp chopped peanuts, for topping
1/2 cup scallions, chopped
Optional: extra lime wedge
Cook your brown rice noodles as directed on the box. Drain and set aside.
In your same saucepan, sauté your shrimp and white onion in the peanut oil.
Then add carrots and sugar snap peas until soft and tender.
While the vegetables are softening, mix together fish sauce, unfiltered honey, peanut butter and lime juice until a sauce forms.
In your skillet, add your brown rice noodles to the cooked vegetables and shrimp. Mix in the fish sauce mixture and add water. Continue to stir the noodles until the sauce is combined with the noodle mixture.
Top with scallions and peanuts. Enjoy!
Note: don’t mix with tongs or else your noodles will break like mine :)