When I switched over to an IBS friendly diet many year ago, pad-Thai was one of the dishes I knew I was going to miss most.
I fell in love with pad-Thai during my university days and always found myself gravitating towards Thai restaurants when I ate out. Something about the combo of spices and flavours is just magical in Thai cuisine.
So, since depriving myself of the foods I love most is never an option, it was important that I had a grain free version of pad-Thai that I could easily create in my kitchen whenever a craving hit.
Check out this delicious Shrimp Pad-Thai with simple and clean ingredients. It’s one of my favourite recipes to date 🙂
INGREDIENTS: (serves 2-3)
1 lb wild shrimp
2 pastured eggs
1 spaghetti squash
1 pack enoki mushrooms
2 large carrots
2 green onions
3 cloves garlic, crushed
1 inch cube ginger, grated
2 tbsp. avocado oil
4 sprigs cilantro (optional)
2 tbsp. pine nuts or crushed almonds, lightly toasted
Sea salt & black pepper to taste
NOTE: If you’re not a fan of shrimp, feel free to swap it out for chicken. Just cut 1lb of chicken breasts into bite-sized pieces.
1. Cut spaghetti squash lengthwise and remove seeds. Bake at 400 for 30-40 min. Fork should pierce skin easily when squash is cooked. Use a fork to scrape out the strands of squash. Set aside. (I suggest preparing the other ingredients as the squash cooks).
2. Finely chop carrots and green onion in a food processor or by hand. Set aside.
3. Using a deep pan over medium heat sauté garlic and ginger in 1 tbsp. avocado oil until fragrant. Add carrots, onion and mushrooms and continue to cook until carrots are tender. Season with salt.
4. Create a space in the middle of the pan, add eggs and scramble. Mix in with vegetables and let cook for 1-2 minutes.
5. In a small bowl combine all sauce ingredients until smooth and creamy.
6. Add spaghetti squash and sauce into pan and mix all ingredients together until sauce coats everything.
7. Add in cooked shrimp (see instructions below) and gentle combine all ingredients until warm.
8. Plate the pad-Thai and top with toasted pine nuts and chopped cilantro.
Shrimp: (can be cooked at the same time as the pad-Thai)
1. In a separate pan, cook shrimp in 1 tbsp avocado oil over medium heat. Season with salt and black pepper. Turn shrimp halfway through cooking.
2. Once shrimp are cooked, set aside until ready to add to the other pan.