1 tbsp avocado oil
2 large eggs
1 lb raw 31-40 count peeled and deveined shrimp, thawed if necessary
½ medium red bell pepper, thinly sliced
3 ½ tbsp garlic & green onion teriyaki sauce
20 oz zucchini noodles
1 green onion, sliced
⅓ cup chopped roasted unsalted peanuts
2 tbsp 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 5½ cups.
2
Serve pad thai sprinkled with onion, peanuts and cilantro; garnish with bean sprouts, lime wedges and crushed red pepper, if desired.
Dietitian Tip: Get the family involved and swap in their favorite vegetables to make
everyone feel like they contributed to the meal. For extra B vitamins and fiber,
add a brown rice noodle to the dish!
Make it Gluten Free: Dependent on using a Gluten Free buns.
Ingredients
1 tbsp avocado oil
2 large eggs
1 lb raw 31-40 count peeled and deveined shrimp, thawed if necessary
½ medium red bell pepper, thinly sliced
3 ½ tbsp garlic & green onion teriyaki sauce
20 oz zucchini noodles
1 green onion, sliced
⅓ cup chopped roasted unsalted peanuts
2 tbsp fresh cilantro leaves
Bean sprouts, lime wedges and crushed red pepper for garnish (optional)