Shrimp Pad Thai
by Laura Frerichs, Tastemaker in Residence - Recipe Provided by Amy Armbrust
4 large zucchini or yellow squash
1 cup peas
4 dozen extra-large shrimp, peeled and deveined (or protein of choice)
1/2 cup almond butter
1/2 cup soy sauce
4 drops fish sauce
1/2 tsp minced garlic
1/4 tsp minced fresh ginger
1 Tbsp white sesame seeds
1/4 cup sliced green onions (scallions)
- Spiralize zucchini and squash, or use a vegetable peeler to make noodle like strips.
- In a small mixing bowl, whisk together the sauce ingredients until well combined.
- Place the noodles, peas, sauce, and shrimp in a large skillet over medium-high heat; toss gently to combine and heat through.
- To serve - garnish with sesame seeds and top with the green onion.