Shrimp Pad Thai

#dinner #glutenfreemuffin #notakeout #seafood #shellfish #shrimp #shrimppadthai Jul 12, 2021

INGREDIENTS

(2 Servings)

6 oz of Brown Rice Noodles

8 oz of Shrimp

2 Cups of Organic Mung Bean Sprouts

2 Cloves of Garlic

1/4 Cup of Coconut Aminos

2 Tbsp of Almond Butter

1 Tbsp of Coconut Oil

Micro Greens (optional)

DIRECTIONS

Heat up a pan on medium heat and add the coconut oil. Finely chop the garlic and add it to the pan with the shrimps.
Meanwhile fill up a pot with water and bring to a boil. Once the water is boiling add in the brown rice noodles.
Once the shrimps are ready add in the bean sprouts.
Combine the coconut aminos and the almond butter to form a thick sauce and toss it in the pan while lowering the heat.
Combine the noodles and the shrimp mixture together top with micro greens and enjoy.

Don't like shrimp? That's ok. Substitute the shrimp with a grilled chicken breast. That is what I did for my one son who does not like shrimp. I bought the chicken already grilled and after dishing out the noodles and shrimp, I tossed in the chicken to coat with the sauce and served it. Here is what his plate looked like:

Chicken Shrimp

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Shrimp Pad Thai

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