Low FODMAP Shrimp + Veggie Pad Thai
Ingredients
- 1 whole medium yellow squash spiraled
- 1 whole medium green squash spiraled
- 2 packs shirataki noodles
- 1 cup chopped red cabbage
- 1 cup broccoli slaw
- 1 cup shredded carrots
- 1 lb shrimp or protein of choice
Sauce
- ¼ cup almond butter or peanut butter
- ¼ cup coconut aminos
- 3 tablespoon lime juice
- 3 tablespoon honey
- 1 teaspoon tabasco
- 3 tablespoon sesame oil
Toppings
- bean sprouts
- almond slivers
- scallions
- cilantro
- lime
Instructions
- In a small bowl, whisk together sauce ingredients, tasting to adjust until desired flavor is achieved and set aside.
- In a large frying pan, 1 tablespoon sesame oil. Sautee cabbage, slaw, and carrots until tender.
- Add in spiraled squash noodles and cook until tender.
- Meanwhile, rinse and drain shirataki noodles and set aside.
- Add in shrimp during the last 5 minutes of cook time and cook until pink.
- Turn off the heat, stir in shirataki noodles and sauce.
- Top with desired toppings before serving.
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