Grainless Shrimp Pad Thai

BBQs + patios + all other summer festivities = I haven’t been eating so well lately

I always eat gluten free and mostly grainless but I definitely have my days. You have to indulge sometimes, right?! Just remember, dieting doesn’t work because it’s a temporary mindset. Healthy eating is a lifestyle. It’s all about moderation- go ahead and enjoy some cheat meals, just be sure to get yourself back on track. You will feel better and your body will be thanking you. This is my get back on track meal. I love pad thai but find it really heavy with rice noodles. This is a grainless version that has the same great flavour but doesn’t leave you feeling tired and bloated after eating.

This recipe is gluten free, grain free, dairy free, paleo and soy free. I have also listed alternatives in the recipe to make it vegetarian and vegan.

Yields: 2-3 servings

Ingredients:

  • 3 tbsp oil (coconut, olive, avocado oil)

  • 1 large spaghetti squash

  • 30 shrimp (tofu for a vegetarian/vegan option)

  • 4 tbsp Sriacha hot sauce (less if spicy isn’t your thing)

  • 3 egg whites (omit for a vegan alternative)

  • 1/4 cup red onion (minced)

  • 3 cloves of garlic

  • 1 tsp grated ginger root

  • 1/2 cup vegetable or chicken broth

  • 1/2 cup ketchup

  • 1/4 cup lime juice

  • 1/4 cup natural chunky peanut butter

  • 3 tbsp fish sauce

  • 2 cups bean sprouts

  • bunch of cilantro

Directions:

  1. Preheat oven to 400F. Cut the squash in half lengthwise and scrape out the seeds. Brush both the inside and outside with oil.  Place squash on a baking sheet cut side up. Bake for 45-50 minutes. You will know its done when you can string the inside out with a fork.

  2. In the meantime, heat 1 tbsp oil in a wok or deep skillet set over medium-high heat. Add shrimp and Sriracha hot sauce. Sauté for 3-4 minutes until shrimp are pink and fully cooked. Set aside.

  3. Next, pour egg whites into wok.  Cook like scrambled eggs. When finished set aside with shrimp.

  4. Add remaining oil and red onion. Sauté for about 5 minutes, then stir in garlic, ginger, broth, ketchup, lime juice, peanut butter and fish sauce to make the pad thai sauce. Bring to a boil.

  5. Once spaghetti squash is done cooking, scrape the inside out with a large spoon. Add “noodles” in with the sauce. Also add in shrimp, egg whites and bean sprouts. Mix well and let cook for about 5 minutes.

  6. Top with cilantro, peanuts and a lime wedge.

 

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