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Clean-ish Shrimp and Vegetable Pad Thai

November 30th, 2017 | no comments

 Hi Friends!

It’s been a bit since I’ve posted a recipe on the blog. As a busy working mom to an almost-9 month old (who is crawling, climbing and eating EVERYTHING!), I don’t have a ton of time in the kitchen these days. But, since I am still nursing and to keep up with a very active lifestyle, nothing fuels my mind, body and soul like healthy eats AND time in the kitchen.

Today’s recipe is one that I shared on my Instagram insta-story and received soo many messages asking for the recipe. It is my “Clean-ish Shrimp and Veggie Pad Thai” and I say “clean-ish” because I use all organic vegetables, it is gluten-free and dairy-free, and yet I have a few quick tricks (you’ll see in the recipe) like a delicious simmer sauce that speed the recipe along. In my before-baby life I would make the sauce from scratch and one of these days I promise to share. But for now, some quick tricks like this keep a mama sane – know what I mean?

At the end of a work day, I want to spend as much quality time with Emerson as possible. One of our favorite things to do is to hang in the kitchen and Emmy has already taken an interest in the kitchen. And since an 8.5 month old’s attention span is not all that long, these days I look for simple no-fuss recipes that come together very quickly — and this one fits the bill! 

I hope you enjoy this two pot meal that is so easy and you really can’t mess it up. For added flavor I love using fresh ginger. garlic and lime juice — these are the three magic ingredients in this dish. To keep it simple, add only the vegetables that you have on hand and mix-and-match vegetables in future versions so that it always feels like a new dish! 

P.S. For those following along you know that we are doing Baby Led Weaning with Emerson which means she eats what we eat, when we eat. However, this dish packs a MAJOR spice punch. But since I do want to expand her flavor and texture experiences with new foods, I set aside a few plain rice noodles (ingredients rice flour, water) that she had a lot of fun playing with. We did let her “play with” some ginger root too, she got to smell it and even taste a little – so that was a brand new flavor profile for her!

Enjoy!

DeAnna’s Clean-ish Shrimp and Vegetable Pad Thai

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You’ll Need:

  • 3-5 cloves fresh garlic (based on preference)
  • 1-2 inch peeled fresh ginger (grated)
  • 2 medium carrots, chopped
  • 3 stalks celery, chopped
  • 1 small onion, chopped
  • 1 Small zucchini, chopped
  • Large handful of fresh spinach
  • 20-25 wild shrimp (we buy regular size and they cook up small)
  • Organic garlic powder, ginger powder
  • Bragg’s Liquid Aminos (or soy sauce)
  • Toasted Sesame Oil (for stir fry)
  • Saffron Road Pad Thai Sauce
  • Annie Chun’s Pad Thai Rice Noodles
  • Fresh lime (using the juice to sprinkle before eating)
  • Crushed cashews (optional)

 NOTE: I always use whatever vegetables are in my fridge for stir frys and pad thai. You can swap out zucchini for broccoli, cauliflower and baby bock choy all work well. When I have fresh pineapple on hand, I add that too. 

 To Make:

In a large pan boil water and prepare noodles according to package using “Pad Thai noodles” soaking instructions on the box. 

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Meanwhile…

In a wok, heat sesame oil over medium heat and add fresh garlic, stir for 1 minute. Add chopped onions, carrots and celery and start to saute  for 3-5 minutes. Next add zucchini, fresh grated ginger and a splash of Bragg’s Liquid Aminos (or regular soy sauce). Cook another 3-5 minutes until the vegetables start to get tender. Lower heat and add pad Thai sauce packet, additional seasonings and mix vegetables to coat. Bring heat back to medium and add shrimp, mix thoroughly. Cook 5 minutes until shrimp starts to change color and then add in spinach. Cook shrimp thoroughly while spinach wilts.

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Source: saffronroad.com

 Strain the soaked noodles which should be completely soft at this point. Once shrimp is fully cooked, add noodles to the wok with vegetables and shrimp and toss until noodles are fully coated and vegetables are mixed in – cook another 1-2 minutes while the sauce coats the noodles.

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Plate the pad thai and before serving squeeze the juice of a wedge of fresh lime and top with crushed cashews for texture (optional).

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*Naturally Gluten-Free and Dairy-Free

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DeAnna Lynn Englezos is a Brooklyn-based Certified Holistic Health and Lifestyle Coach. Her core mission is to share accessible information on health and happiness that actually works and healthy recipes that taste great. DeAnna is the proud owner of an adorable rescue pup named Harlow and posts pictures of her often.
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