Low FODMAP Shrimp + Veggie Pad Thai

Name: Low FODMAP Shrimp + Veggie Pad Thai
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 6
Cuisine: Thai
Ingredients: Organic Yellow Squash; Shirakiku Noodle, Oriental Style, Shrimp Flavor; Inaba Produce Farms Red Cabbage; Broccoli Crunch Salad; Foster Farms No Antibiotics Ever Shredded Chicken Breast; JFC Shumai, Shrimp; Justin's Almond Butter, Cinnamon; O Organics Seasoning Sauce, Organic, Coconut Aminos, All Purpose; Waterfront Bistro Juice, Concentrate, Lime; SIGNATURE SELECTS Honey, Raw, Wildflower; Tapatio Salsa Picante Hot Sauce; Dynasty Sesame Oil, Premium, Hot; Geisha Bean Sprouts, in Water; Fresh Gourmet Almonds, Honey Roasted, Sliced; Scallion; Cilantro; Lime

Serves 6

10 mins prep

15 mins cook

25 mins total

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0 servings

whole medium yellow squashspiraled

whole medium green squashspiraled

packs shirataki noodles

cupchopped red cabbage

cupbroccoli slaw

cupshredded carrots

lbshrimpor protein of choice

Sauce

cupalmond butter or peanut butter

cupcoconut aminos

tbsplime juice

tbsphoney

tsptabasco

tbspsesame oil

Toppings

In a small bowl, whisk together sauce ingredients, tasting to adjust until desired flavor is achieved and set aside.

In a large frying pan, 1 tbsp sesame oil. Sautee cabbage, slaw, and carrots until tender.

Add in spiraled squash noodles and cook until tender.

Meanwhile, rinse and drain shirataki noodles and set aside.

Add in shrimp during the last 5 minutes of cook time and cook until pink.

Turn off the heat, stir in shirataki noodles and sauce.

Top with desired toppings before serving.

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Low FODMAP Shrimp + Veggie Pad Thai | Pretty Delicious Life