Shrimp Pad Thai

Written by 
The Canyon Ranch Kitchen

Editorial Policy

Nutrition Information (per serving)

calories 
375
protein 
27 g
sodium 
520 mg
carbohydrates 
49 g
fat 
8 g
fiber  
3 g
cholesterol 
172 mg
Servings 
4
Ingredients 

Sauce
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

Instructions 
  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.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.
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