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Pad Thai.
Prior to aip, Thai food was my absolute favorite! Tom kha gai soup with a big plate of shrimp pad thai was my ultimate comfort food. Now, 10 months in to my aip journey, I’ve finally recreated my old favorite. It’s incredibly simple and loaded with veggies and flavor.
Ingredients:
1 large carrot cut into ribbons (I used a veggie peeler)
1 medium sweet potato spiralized
3 collard green leaves (stem removed and cut into thin slices)
purple cabbage thinly cut (1-2 cups)
2 green onion chopped
small handful cilantro chopped
frozen cooked, peeled, and deveined shrimp
1/4 tsp garlic powder
oil of choice
For the sauce:
3tsp cashew butter (sub coconut butter for aip)
4tsp maple syrup
2tsp fish sauce
juice of 1 lime
1/4 tsp ground ginger
1/4 tsp garlic powder
Mix all ingredients for the sauce together. Tweak the amount of each ingredient as needed for flavor. Set aside.
Take the sweet potato noodles and carrot ribbons and sauté in a couple tablespoons of oil or chicken broth. Cover between stirring. Once the noodles are starting to become tender add in the cabbage and collard greens. Continue to cook (covered between stirring) until the greens start to wilt. Add in the sauce and toss to combine. Let cook uncovered for a couple more minutes to allow sauce to thicken a bit. Remove from heat and set aside.
Take the shrimp (two large handfuls) and sauté in a splash of oil and 1/4 tsp garlic powder. Cook until heated through with a bit of golden color on the edges of the shrimp.
Add the shrimp on top of the noodle mixture and then top with green onion and cilantro. Enjoy!!
Note: This recipe can easily be eaten by one person so double recipe accordingly ;).
