Gluten-free Pad Thai
This recipe was a hit and is perfect for meal pepping to have a fun and flavorful dish ready to enjoy throughout the week! Did I mention it only takes 20 minuets!
8 oz GF spaghetti noodles (or Pad Thai noodles)
2 tbsp avocado oil (or sesame)
16 oz medium or large shrimp (one bag is what I used)
2 large eggs
1-2 cup chopped carrots
1/4 red onion, chopped
purple or green cabbage (about 1-2 cups)
2 tsp garlic powder
2 tsp red pepper flakes
Salt and pepper to taste
Finely chopped peanuts
For the sauce:
2 tbsp fish sauce
1 1/2 tbsp rice vinegar
2 tbsp liquid aminos (or soy sauce)
2-3 tbsp water (taste test with two and if too strong add more)
1 tbsp maple syrup
3 tsp chili garlic sauce
Cook noodles according to package.
Heat a large pan over medium heat and add 2 tbsp of oil. Add in red onion and cook until fragrant. Then, add shrimp, garlic, salt and pepper and begin cooking until shrimp turns pink (2-3 minutes). Add in carrots and cabbage and sauté until veggies are soft. (5-10 minutes).
In a small bowl, whisk together the sauce ingredients: fish sauce, rice vinegar, soy sauce, water, maple syrup , and chili garlic sauce.
Add the noodles to the large pan and stir everything together, then pour sauce over and let sit on warm for 1-2 minutes.
Serve with bean sprouts, cilantro, peanuts and lime wedges!