Thursday, March 10, 2016

Thai Peanut Shrimp Noodles

I would make this for lunch or dinner everyday if I could! It's SO yummy! I absolutely love Thai food, and this peanut shrimp noodle dish has so many delicious Thai flavors! This meal is perfectly spicy; the peanut butter helps cool down the spiciness. 

Not only is this dish absolutely delicious, it is very healthy for you as well! I made brown rice noodles, which are gluten-free, and used coconut aminos, which is a healthy alternative to soy sauce and is free of soy. 
Cooking the shrimp, eggs, vegetables..
Boiling the rice noodles!
Ready to eat!
Let's get to cooking!

Thai Peanut Shrimp Noodles

  • 1 lb peeled and detained shrimp 
  • 8 ounces brown rice noodles 
  • 1 leek, sliced
  • 2 bell peppers, medium diced
  • 3 eggs
  • 1/2 cup sliced carrots
  • 3 garlic cloves, minced
  • 1/2 cup coconut aminos
  • 1/4 cup lime juice
  • 2 tablespoons peanut butter (sunflower seed butter is a great nut-free alternative)
  • 1 teaspoon sesame oil
  • 1 tablespoon sriracha
  • coconut oil, to coat pan
  • salt and pepper, to taste
  • lime quarters, to garnish
Bring a pot of salted water to a boil. Whisk together coconut aminos, lime juice, peanut butter, sesame oil, salt, and pepper in a small bowl.

Once the water is boiling, add in brown rice noodles and boil for about 11 minutes, or until tender. While the noodles are boiling, we are going to start making the shrimp! Heat coconut oil in a large pan over medium high heat. Add in leeks and garlic, and saute until translucent. Now add in bell peppers, carrots, and season with salt and pepper. Cook for about 5 minutes, or until vegetables are softened. Add in shrimp and eggs. Let cook until shrimp turn opaque.

Once the noodles have finished boiling, pour into a pasta strainer. Add noodles to pan, along with the peanut sauce. Stir until everything is thoroughly combined and noodles are coated in sauce. Divide among 4 bowls, garnish with a lime, and devour! Enjoy!


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