Shrimp Pad Thai
Story
Pad thai is delicious, but all those noodles can be a bit heavy if you're looking for a lighter mid-week meal. I received a request from one of my best friends, Nicolai, to post something Paleo. This isn't by any means hardcore Paleo, but swapping out the pasta for spaghetti squash definitely gets it closer than most things I cook. You'll find that by slightly undercooking the squash you can achieve that nice level of "toothiness" of aldente noodles. We've done this recipe several times now, including ingredients like bacon, scrambled eggs, bean sprouts, and red onion. The combination you'll find below is pretty hearty and delicious from the peanut butter but has a nice kick from the combination of the hot sauce and the briny pickled cherry peppers along with the lime juice. Try it out, modify it, play with it, enjoy it!
Recipe
Spaghetti Squash Shrimp Pad Thai
January 30, 2014
Shrimp Pad Thai, with spaghetti squash where the noodles used to be.
5.0 2 reviews
Prep time:
Cook time:
Total time:
Yield: 2 servings Serving size: Half recipe Calories per serving: 500 Fat per serving: 5g
Equipment:
Wok (ideally a wok but you can definitely make it work with any large pan or skillet)Ingredients:
Spaghetti Squash: 1Large Raw Shrimp (these were 16-20 per pound): 8-10
Sauce:
Peanut Butter: 2 T
Cholula Chili Garlic Hot Sauce: 4 T
Low Sodium Soy Sauce: 2 T
Rice Wine Vinegar: 1 tsp
Garlic Powder: 1 tsp
Crushed Red Pepper: pinch
Agave, Honey, or Brown Sugar: to taste
Stir Fry:
Coconut Oil (canola or vegetable will also work fine): 3 T
Garlic: 3 cloves, minced
Sweet Cherry Peppers: 4 peppers, seeded and julienned
Peanuts: 1/4 c, crushed
Lime: 2 wedges
Directions:
1. Preheat oven to 450 F.
2. Split squash along the long axis and remove seeds.
3. Roast face-down on pan for 30 min .
4. Remove squash, allow to cool until you can feel comfortable scraping it out, then scrape out the "spaghetti" with a fork.
Sauce:
5. Mix all sauce ingredients. Microwave if necessary to combine. Adjust amount of sweetener to your liking.
Stir Fry:
6. Heat coconut oil in a wok until it begins to smoke.
7. Fry shrimp in oil for about two minutes (tops), turning once. Remove when cooked through.
8. Add garlic and cherry peppers to hot oil and cook for about 3 minutes until you get some solid caramelization.
9. Add sauce and the spaghetti squash. Mix or toss to combine.
10. Add cooked shrimp and toss to combine.
11. Plate and top with peanuts and lime.