Tuesday, October 13, 2015


I like the dish pad thai and decided to make a healthy version of it using shrimp.  If the shrimp was not included it would be vegan.  It is also low fat as no oil was added to sauté the vegetables.  This was a meal for both the DH and I.  It was filling and we had some leftovers.  We both enjoyed it and I liked the sauce which included some peanut butter.  You can add different vegetables than what I used and could substitute tofu for the shrimp.  I added zucchini which is not traditionally added to pad thai.  I didn't add any red or coloured pepper but that would be a good vegetable to add to the sautéing vegetables.  You could also add some shredded cabbage and celery as options.


1/2 small package of vermicelli rice noodles (not the very thin noodles)
1 small onion, chopped
1 medium size carrot, thinly chopped
1 clove garlic, minced
4 mushrooms, chopped
3 inch piece of zucchini, chopped
8 to 10 raw shelled shrimp
1 handful of fresh cilantro, chopped


1 tbsp maple syrup or agave
1 tbsp lemon or lime juice
1 clove garlic, minced
1 tbsp soy sauce
1 tbsp peanut butter
1 tbsp sweet chili sauce


To a pot of boiling water, add the rice noodles, reduce the heat to medium and cook for 10 minutes.

While the noodles are cooking, add the ingredients for the sauce to a small blender and blend until well mixed.  Set aside.  Drain the noodles and cool off with cold water.  Let the noodles drain and while in the colander, cut the noodles with a knife so that they are in smaller lengths.

Using a nonstick pan, heat the pan to medium high.  Add the garlic and onions and sauté for a few minutes.  Reduce the heat to medium and add the carrots, mushrooms and zucchini and sauté for five minutes.  Add the shrimp.  Cook for another five minutes and stir every so often.  Add the cilantro.  Stir and then add the noodles.  Combine well and pour the sauce over the mixture.  Mix well and serve.  Serves two. 

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