Zoodle Pad Thai with Shrimp
Prep: 10 minutes
Cook: 6 minutes • Serves: 4
1 tablespoon avocado oil
2 large eggs
1 pound raw 31-40 count peeled and deveined shrimp, thawed if necessary
1/2 medium red bell pepper, thinly sliced
3-1/2 tablespoons garlic & green onion teriyaki sauce
2 packages (10 ounces each) zucchini noodles
1 green onion, sliced
1/3 cup chopped roasted unsalted peanuts
2 tablespoons fresh cilantro leaves
Bean sprouts, lime wedges and crushed red pepper for garnish (optional)
2 large eggs
1 pound raw 31-40 count peeled and deveined shrimp, thawed if necessary
1/2 medium red bell pepper, thinly sliced
3-1/2 tablespoons garlic & green onion teriyaki sauce
2 packages (10 ounces each) zucchini noodles
1 green onion, sliced
1/3 cup chopped roasted unsalted peanuts
2 tablespoons fresh cilantro leaves
Bean sprouts, lime wedges and crushed red pepper for garnish (optional)
1.In large skillet, heat oil over medium-high heat. Add eggs; cook and stir 30 seconds. Add shrimp and pepper; cook and stir 3 minutes. Stir in sauce; cook and stir 1 minute. Stir in noodles; cook and stir 1 minute or until heated through. Makes about 5-1/2 cups.
2.Serve Pad Thai sprinkled with onion, peanuts and cilantro; garnish with bean sprouts, lime wedges and crushed red pepper, if desired.
Approximate nutritional values per serving:
309 Calories, 15g Fat (2g Saturated), 288mg Cholesterol,
574mg Sodium, 13g Carbohydrates, 3g Fiber, 33g Protein