Shrimp Pad Thai

  • Time: 25 minutes
  • Servings: 3
  • Serving Size: 6.5 ounces
  • Stage: Post-recovery

INGREDIENTS:

  • Brown rice noodles, uncooked - 2 oz (57 grams)
  • Shrimp, uncooked, peeled and deveined - 6 oz (170 grams)
  • Red bell pepper - 1/2 medium (70 grams)
  • Carrot - 1/2 medium (40 grams)
  • Olive oil - 2 tsp (9 grams)
  • Garlic clove, minced - 2 medium or 2 tsp (8 grams)
  • Egg, whole - 1 large (50 grams)
  • Peanuts, raw and unsalted - 3 tbsp (27 grams)
  • Lime juice - to taste
  • Cilantro - to taste

INGREDIENTS FOR SAUCE:

  • Soy sauce, low sodium - 3 tbsp (45 grams)
  • Water - 1 tbsp
  • Rice vinegar - 1 tbsp (15 grams)
  • Agave syrup - 1 tbsp (21 grams)
  • Sesame oil, toasted - 1 tsp (5 grams)
  • Sriracha sauce - 1 tsp (5 grams)

INSTRUCTIONS:

  1. Cook the noodles following the instructions on the package.
  2. While the noodles cook: Add all sauce ingredients to a bowl, pat dry the shrimp with a paper towel, and slice or chop your veggies.
  3. Place a medium-sized non-stick pan over medium heat. Once hot, add 1 tsp of olive oil, the shrimp and garlic. Cook for 2 minutes (flip the shrimp halfway through) or until the shrimp is fully cooked. Transfer to a container and set aside.
  4. In the same pan, add the remaining teaspoon of olive oil together with the egg. Cook for about a minute and then add the veggies. Cook for about 2 minutes.
  5. Add the cooked noodles, shrimp and sauce to the pan. Cook for about a minute mixing frequently. Then turn off the heat.
  6. Serve with 1 tbsp of peanuts per serving and lime and cilantro to taste. Enjoy!

*Note: Divide equally by the listed number of servings. Stays fresh in the refrigerator for about 3 days. Feel free to use any veggies of your choice (4 oz or 115 grams total)

NUTRITION FACTS per serving:

  • Calories 280
  • Protein 19 grams
  • Carbs 27 grams
  • Fat 11 grams
  • Fiber 2 grams
  • Sugar 8 grams
  • Iron 10% DV
  • Calcium 7% DV
  • Sodium 29% DV

DV = Daily Value, Based on diet for healthy adults

Nutritionist notes: Feel free to switch brown rice noodles for whole wheat pasta. The flavor will be equally delicious! If you're intolerant to rice or pasta you can switch them for zucchini or any vegetable noodles either raw or cooked.

Tags: dairy-free, high-protein, gastric sleeve, vsg, bariatric, diet, recipe

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*The picture is meant for illustrative purposes and may sometimes not be representative of the serving size. For a precise serving size please follow the list of ingredients carefully, using grams as the most exact measurement.