Shrimp & Zucchini Pad Thai

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I have some exciting news to tell you about!! So get this. I was recently chatting with my friend Lexi from Lexi’s Clean Kitchen and she was telling me about how she was going to write recipes all through the month of July and August geared towards foods you may find in your CSA box or at your local farmers market. Pretty much just cooking seasonal recipes and helping YOU find new ways to use veggies you may not know what the hell to do with! When I told her that was a genius idea, she invited me along to do the same as well as our lovely friend Cassy from Fed and Fit.

Now every Wednesday through the month of July and August, we are using an item that is in season and making a special recipe for all of you wonderful readers! That means every Wednesday you’ll have a seasonal delicious recipe from me, Cassy, and Lexi! Three recipes per week to choose from! Think about how many free recipes that is?! Craziness. Today I’m featuring zucchini because we all know how fast zucchini grows in our backyard, let alone on the farm. So once you look through this zucchini filled recipe, head over to Lexi’s to try out her Grilled Fish Bowls with Garlic Scapes and Kale and then head to Cassy’s to snag her recipe for Chicken Salad with a Snap Pea Radish Slaw. Check out how beautiful their foods looks! You can also pin these photos to save for later and be brought straight to their recipes!

Lexi's Grilled Fish Bowls with Garlic Scapes and Kale Cassy's Chicken Salad with Snap Peas & Radishes

I also recently teamed up with Pacific Foods to try out their products in my recipes to really show you how helpful Pacific Foods and their products can be when making my paleo recipes! I’ve used their carton coconut milk to make crazy delicious Thai Iced Tea and then tried out their chicken bone broth to make you guys a super easy and tasty Summer Squash Soup! Well today it’s all about their mushroom broth! They use savory mushrooms, garlic and sea salt to create a fragrant, rich broth worthy of soups, risotto (yes, I eat risotto once in a while) and even paleo pasta dishes! Pacific Foods has been leading the broth business for more than 25 years and has more than 20 varieties of broths and stocks available for all your cooking needs. Which means your life is easier since you don’t have to make your own broth! And for me, that’s a life saver since I’m constantly trying to come up with new recipes for you guys that don’t also include an extra step…like making your own broth!

PaleOMG Shrimp & Zucchini Pad Thai

And today it’s all about Asian flavors and a grand ole’ favorite: pad thai. When I bit into this dish, I didn’t even miss the real noodles! It’s amazing how much body and substance zucchini noodles can give to a dish. You will be full from this dish but not have that overly uncomfortable feeling from regular noodles. Which is the best! Nobody wants to feel sick after eating…amirightoramiright!?

PaleOMG Shrimp & Zucchini Pad Thai

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Shrimp & Zucchini Pad Thai

  • Yield: 3-4 1x
Scale

Ingredients

  • 2 large zucchinis, spiralized
  • juice of 2 limes (about 4 tablespoons lime juice)
  • 1/4 cup Pacific Foods Mushroom Broth
  • 2 tablespoons honey
  • 2 tablespoons fish sauce
  • 1 tablespoon coconut aminos
  • 1 tablespoon sriracha or chile sauce
  • 1 teaspoon rice wine vinegar
  • 2+ tablespoons ghee or coconut oil
  • 3/4 pound raw, peeled and deveined shrimp
  • salt, to taste
  • 2 garlic cloves, thinly sliced
  • 1 carrot, julienned sliced
  • 1 red bell pepper, julienne sliced
  • 68 ounces shitake mushrooms, thinly sliced
  • 3 eggs, whisked
  • 2 cups bean sprouts
  • 4 green onions, chopped
  • 1/3 cup cashews, roughly chopped
  • handfull cilantro, roughly chopped
  • 1 teaspoon red pepper flakes, for garnish

Instructions

  1. Spiralize the zucchini into noodles. Place between paper towels then place something heavy on top to squeeze out the extra moisture. Let sit while everything else is cooking.
  2. Mix together lime juice, mushroom broth, honey, fish sauce, coconut aminos, sriracha and rice wine vinegar and set aside.
  3. In a large saute pan or wok over medium-high heat, add ghee. Sprinkle shrimp with salt then place in pan to cook on both sides for 1-2 minutes, until browned. Remove and set aside.
  4. Add a bit more ghee to the pan then add garlic cloves along with carrots and bell peppers. Cook until soft, about 6 minutes, then add in mushrooms and cook for another 2 minutes. Remove and set aside. Pour whisked eggs into the pan and mix until scrambled then add in the veggies, shrimp, bean sprouts, zucchini noodles and green onions then pour in the sauce mixture. Toss and let cook for 3-4 minutes until noodles become soft.
  5. Lastly, add in cashews, cilantro, and red pepper flakes!
  6. Eat up!

PaleOMG Shrimp & Zucchini Pad Thai

PaleOMG Shrimp & Zucchini Pad Thai PaleOMG Shrimp & Zucchini Pad Thai

In Partnership With:

Pacific Foods

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You May Also Like:
PaleOMG Shrimp Thai Green Curry

 Shrimp Thai Green Curry

PaleOMG Shrimp Piccata Pasta

Shrimp Piccata Pasta

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I may be compensated through my affiliate links in this post, but all opinions are my own. This compensation helps with expenses to keep this blog up and running!

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Oh, Hi! I’m Juli.

I’m a food hoarder. And a really bad dancer. If you don’t know me well, you will probably not understand my humor. Therefore, I apologize ahead of time. Thanks for listening to my ramblings of my ever-changing life and trusting my kitchen mishaps. Your trust in me is appreciated.

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28 thoughts on “Shrimp & Zucchini Pad Thai”

  1. Hey Juli, have you ever thought about starting a podcast? You seriously crack me up and I think it would be a fun hodgepodge of paleo, beauty, rants, health, etc. I’ve heard your guest visits to GGW and other podcasts.

    Just a thought! I don’t even eat paleo but your blog keeps me coming back!

    1. i have!! but i just wouldn’t know where to start or if i could keep up with it. i think i would absolutely love it and i definitely do have some friends who could lead me in the right direction about how to get started, but i guess i’m just a little intimidated still haha!

      1. I totally agree and have thought of asking if you would ever do a podcast as well! I listened to the ones you did with girls gone wod and it was amazing!!! Love hearing your stories! Thanks for everything you do Juli, I have all your cookbooks and love reading your daily blog!

  2. Sarah Winters

    I saw your snap story and people need to get over the cussing issue. Your personality and humour is golden. This will forever be my favorite blog because the recipes are delicious and you always make me laugh. Thanks and theven food looks heavenly!

  3. I made your pad Thai dish tonight except with chicken, and my husband said it was the best dish I’ve ever made him! I said, I just followed a terrific recipe, and kept eating. It was amazing!!
    I’m new to your blog and I have to say, you’ve inspired me to take the leap into Crossfit and paleo.
    Thanks Juli!

  4. This recipe looks amazing! Going to make it tonight. All your recipes looks so fresh and healthy. BTW…..I love your cookbook. Just received it the other day and I have not gotten all the way through but what I dd read I really liked. Thank you! Keep up the good work.

  5. Hey Linda, me and the wife have JUST started this paleo type diet and are excited as heck about the benefits we hope it brings and are also utilizing our Advocare and hoping we can each lose around 30 pounds so please toss prayers or wishes our way..BUT, I also did a week or so of research on the spiralizers and everything keeps going to this one;

    https://www.amazon.com/Paderno-World-Cuisine-A4982799-Tri-Blade/dp/B0007Y9WHQ/ref=sr_1_4?s=kitchen&ie=UTF8&qid=1467985269&sr=1-4&keywords=spiralizer

    So I ordered one and hoping it comes in tomorrow..I’m hoping Juli agrees because this change of life is VERY important to me and Renee’ and we want to stick with it forever if we can..We’re both in our 50’s and I’m taking way too many pills for high cholesterol, high b/p, migraines, etc..and we just know this is all gonna help…Anyhow, sorry so long but I’m excited about all this and hope I steered u in the right direction for a spiralizer…Have a blessed weekend !! Marty in Texas

  6. So I made this last night and the first words out of my man’s mouth — “holy shit.” Juli, this was awesome – by far the best pad thai we’ve ever had. Will definitely be making this from now on instead of ordering out. Thanks so much for posting all these recipes, I’ve made so many of them off the website and out of your cookbook and have loved them all. You are by far my favorite blog and your snaps are hilarious. SO happy for you and all your success!

  7. I’m always nervous that my meals aren’t gonna come out right, but every time I make one of your recipes I can count on it being delicious! My husband and I loved this recipe (we also love you! He’ll ask me “did you see Juli’s post today” lol). I got your cookbook a few months ago and have loved everything I have made so far. Thank you for always making me look like a good cook!

  8. Made the Pad Thai recipe last weekend for lunches during the week but substituted chicken for the shrimp. It was awesome! So full of flavor! And I never thought zucchini noodles could be so good. I will definitely be making this again. Thank you so much for the recipe!

  9. I went to 4 grocery stores to find mushroom broth (Trader Joe’s, New Leaf, Lucky and Safeway) and everyone said it was a seasonal item 🙁 Out of desperation, I grabbed a can of Annie’s Mushroom Soup to use as a sub in this recipe tonight…where did you all find the broth? Thanks!

  10. Made this last night for dinner. I love the pad thai base but the sauce didn’t work for me. I did sub soy sauce instead of coconut aminos bc I ran out of coconut aminos. But the sauce tasted very sour to me. And it was super runny, I had way too much sauce for the noodles. But the pad thai veggie combo is awesome. Going to make again maybe using a different dressing, unless I did something horribly wrong?

    1. that’s probably because you use soy sauce instead of coconut aminos…make sure to go by the what the recipe says because the taste will be changed if you use something different. this isn’t a super thick sauce, if you want it thicker, you could always mix in arrowroot!

  11. I made this last weekend and it was fantastic! I actually made two batches: one with shrimp and zuchini noodles, the other with chicken and traditional pad thai rice noodles (which may or may not be Paleo-but we aren’t strict Paleo in my household). They both turned out wonderfully, and were quick/easy to make. Thanks for another awesome recipe, Juli!

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