Canyon Ranch Blog

Shrimp Pad Thai

Nutrition Information (per serving)

27 g
520 mg
49 g
8 g
3 g
172 mg

2 Tbsp low-sodium soy sauce
2 Tbsp natural peanut butter
½ cup water
1½ tsp cider vinegar
1½ tsp brown sugar
Pinch chili flakes
2 Tbsp lite coconut milk

12 oz rice noodles
1 lb shrimp
1½ tsp hot sesame oil
2 Tbsp minced garlic
2 Tbsp ginger juice
1 cup julienned carrots
2 cups thinly sliced zucchini

  1. Combine ingredients in blender for sauce and blend well.
  2. Cook noodles until just tender. Drain and set aside.
  3. Heat wok and sear shrimp on all sides with sesame oil. Remove from wok and set aside.
  4. Add garlic, ginger juice, carrots, and zucchini and sauté until cooked halfway. Add noodles, shrimp, and sauce. Stir-fry until hot. Divide into 4 portions.
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