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Zucchini Noodle Pad Thai (Paleo & Gluten-Free)

sauce adapted from Mark Bittman
  • 25 minutes
  • Serves 2 to 4

INGREDIENTS

1/2 lb

Shrimp, wild caught

1/4 cup

Cilantro, fresh

2

Garlic cloves

2

Limes

1 cup

Mung bean sprouts

4 cups

Napa cabbage

1/2 cup

Peanuts, roasted

1

Red pepper flakes or thinly sliced hot peppers

1/4 cup

Scallions

2

Zucchini, medium

2

Pasture-raised eggs

3 tbsp

Fish sauce

1 tbsp

Tamarind paste

3 tbsp

Honey or other sweetener

1/2 tsp

Red pepper flakes

3 tbsp

Ghee or olive oil

2 tbsp

Rice vinegar