Shrimp Pad Thai with Almond Butter Sauce [Phase 1]
January 13, 2017
- Prep: 40 mins
- Cook: 20 mins
Directions
Cut the spaghetti squash in half down (not lengthwise) scoop out the seeds
Place half of the spaghetti squash in a pressure cooker like the Instant pot, on the steamer insert, add 1 cup of water
Place the cover on the pressure cooker and turn the valve to sealing
Set instant pot to manual, high pressure and push the down button until you get to 7 minutes
After cooking is done, set the valve to venting and release the pressure quickly. After all pressure is released take the squash out and using a fork shred the squash.
Alternatively you can roast the squash in an oven at 375 degrees for 40 minutes until tender on the inside.
For the Shrimp Pad Thai
Remove the tails from your shrimp and clean them if necessary. Pat them dry with paper towels and set aside. Dice up the onion, garlic and ginger.
Mix the garlic, ginger, tamari, almond butter, orange juice, salt, and pepper in a small bowl with a fork. Set aside.
In a large skillet melt the coconut oil over medium high heat. When melted add the red onion and saute for 2 minutes until translucent.
Add the shrimp and cook on one side for 2-3 minutes then turn and cook on the other side for an additional 3 minutes until pink.
Add in the Tamari/almond butter sauce. Mix well.
At the last minute right before serving shred up the cooked spaghetti squash and toss into the pan with the shrimp and sauce.
Top with sesame seeds and green onions and serve hot. Enjoy!
Phase 1 Protein: 1 Fat: 1 Veg: 1 Fruit: 0 Liquids: 0
Ingredients
Spaghetti Squash
1 Spaghetti Squash cooked either with the pressure cooker method below (I used the Instant Pot shown in the directions) or roasted in a 375 degree oven for 40 minutes until tender. Shred up with a fork.
Shrimp-Pad Thai
1 tbsp coconut oil
12 oz fresh wild-caught shrimp (or frozen) tails removed and patted dry
1/2 cup diced red onion
Tamari/Almond Butter Sauce
2 cloves garlic diced
1 tbsp fresh ginger, peeled and diced
1/2 orange juiced
1 tbsp almond butter
1 tbsp gluten-free and reduced sodium Tamari sauce or coconut aminos
1 tsp coarse sea salt
1/4 tsp ground black pepper
Optional toppings
2 tsp sesame seeds (toasted)
3 stalks green onions sliced
