Carrot Noodle Shrimp Pad Thai

A few weeks ago I asked my Instagram followers what type of recipes they wanted to see more of and many of the responses were veggie centric recipes, asian inspired recipes and recipes that use shrimp! This dish combines all of those requests and is a super easy weeknight meal to make. Many of my recipes are easy to make substitutions and this dish is no exception. Instead of shrimp you could definitely use steak or chicken, and if you aren’t a fan of carrot noodles you can try zucchini noodles or rice noodles (traditionally used for pad thai). I personally like carrot noodles more than zucchini noodles because they are not as watery and still have a bite to them. Let me know if you give this recipe a try!

Serves 3-4

Ingredients:

2 packs of TJ’s Frozen Carrot Noodles

¾ pound of Shrimp (21-30 Count, 5 to 6 shrimp per person)

1 Red Bell Pepper

4 Green Onions

2 to 3 Eggs (one per person)

1 tbsp of Minced Garlic

⅓ cup of Soy Sauce

1 tbsp of Oyster Sauce

1 tbsp of Coconut Sugar (brown sugar or honey)

1 tbsp of Rice Wine Vinegar

1 tsp of Fish Sauce

Handful of Peanuts and Cilantro for Garnish

Sriracha

Lime Wedge

1. Set carrot noodles out about 30 minutes before starting to cook. I have found they are easier to work with and don’t clump or turn mushy if they are thawed first. Chop the green onion and separate the white and green parts. Slice red onion and chop cilantro and peanuts for the garnish.

2. Heat a large pan with 2 tablespoons of olive oil over medium to high heat. If using frozen shrimp make sure they are thawed all the way through. Season shrimp with salt and pepper and saute until cooked through, about 2 minutes per side. Remove from pan.

3. Using the same pan add another tablespoon of oil and add garlic, the whites of the green onions and the bell pepper. Cook over medium heat for about 5 minutes until tender.

4. Add the carrot noodles to the pan and use tongs to separate the noodles.

5. Crack however many eggs you are using into a bowl and whisk. Push carrot noodles to the side of the pan and add eggs. Scramble eggs and incorporate with the rest of the ingredients.

6. Add shrimp to the noodles to warm up.

7. In a small bowl combine soy sauce, oyster sauce, coconut sugar, rice wine vinegar and fish sauce. Pour mixture over noodles and toss to coat the noodles.

8. Serve topped with crushed peanuts, cilantro, green part of green onions, sriracha and a squeeze of lime juice. Enjoy!