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Paleo Shrimp Pad Thai
Seafood

Paleo Shrimp Pad Thai

This version of that popular Thai takeout dish uses veggie noodles instead of rice noodles and a paleo-approved mixture of coconut oil and clarified butter instead of peanut oil.

Serves 4
Ready in 20 mins
Prep time 5 mins
Cooking time 15 mins
208 calories per serving

Ingredients

> 2 (12 oz) pkgs butternut squash and/or carrot noodles
> 4 green onions
> 12 oz peeled, deveined raw shrimp
> 1 tbsp Nature's Promise® Organic Coconut Oil and Ghee
> 1 tbsp minced garlic
> 2 large eggs
> 1 tbsp fish sauce
> 2 limes, cut into wedges, divided

Steps

1
Place the vegetable noodles in a large microwave-safe bowl. Cover with vented plastic and microwave 1 min. Uncover and set aside.
2
Meanwhile, cut the dark green parts of green onions into 1½-inch lengths. Thinly slice light green and white parts of green onions. Pat the shrimp dry.
3
In a 12-inch skillet, heat the coconut oil and ghee on medium-high. Add the shrimp and cook 2–3 min., until browned on both sides. Transfer shrimp to a bowl.
4
To same skillet, add the garlic and thinly sliced green onions. Cook 30 sec., stirring constantly. In a small bowl, beat the eggs and add to skillet. Cook 2 min., stirring constantly. Add the partially cooked vegetable noodles, shrimp, and fish sauce. Cook 1 min., gently stirring. Remove from heat.
5
Squeeze juice of 1 lime all over. To serve, garnish with remaining green onions and remaining lime wedges.

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