Tuesday, September 21, 2010
Shrimp Pad Tai
I was really surprised to taste this dish, it was even more delicious than I had ever imagined. I got the idea for this recipe from this recipe. It was a pleasant surprise and a nice change from the every day chicken recipe that I am used to.
Here is what you'll need:
For the shrimp:
1/2 lb shrimp, shelled and deveined
1 T garlic powder
1 T lemon pepper (Trader Joe's has a great one)
2 TB Olive Oil
Mix all of the above ingredients and set aside in the refrigerator.
For the "Pad Thai"
3-4 zucchinis, sliced very thinly, slice those suckers as thin as you are able to.
2 TB Garlic Chili sauce
3 TB Almond butter (I used the kind that has flax seeds added)
2 TB Apple Cider Vinegar
Juice of 1/2 Lime
1 small onion, chopped
4 garlic cloves, minced
1 TB ginger, minced
2 TB bacon fat --- You can use olive oil or coconut oil if you don't have any bacon fat
In a large saute pan, start to cook the onion, garlic and ginger in the bacon fat on low, just until the onions become translucent. Next, add in the vinegar, chili sauce, lime juice and almond butter. Blend the sauce well with the onion/garlic/ginger mixture. At this point, mine was a little thick, so I added a couple TBSP of water, just eye-ball it. Next, add the zucchini to the pan and begin to saute the noodles so that they are soft. In a separate, smaller pan, saute the shrimp, making sure they are cooked through. Once the shrimp appear to be done, add them to the noodle/sauce mixture and saute for 3 more minutes. Top the dish with chopped green onion and a lime juice squeeze, and eat up!
Salt & Pepper