minniet's Recipe

Shrimp Pad Thai with Vegetable Noodles

Category: Main Dish

¼ cup Smucker’s Fruit & Honey Strawberry Jalapeno Fruit Spread
1 tablespoon lemon juice
2 tablespoons fish sauce
2 tablespoons honey
2 to 3 large squash (zucchini and yellow squash), (5 cups spiralized)
2 to 3 large carrots (2 cups spiralized)
1 tablespoon vegetable oil
2 garlic cloves, minced
8 ounces medium shrimp (16/20 size)
1 cup diced firm tofu, ½ inch cubes
1 cup bean sprouts
2 eggs, lightly beaten
¼ cup peanuts, roughly chopped
2 tablespoons thinly sliced green onions
Cilantro for garnish
1 lime, sliced into wedges

(1) In a medium sized bowl whisk together jam, lemon juice, fish sauce and honey. Set aside.

(2) Use a spiralizer, grater or thinly slice squash and carrots to create noodle strands. Set aside.

(3) Heat a wok or large saute pan over medium-high heat. Add 1 tablespoon oil and allow to heat. Add garlic and saute for 20 seconds until fragrant. Add shrimp, cook about 2 to 3 minutes, flipping halfway through until shrimp is pink. Transfer to a clean plate.

(4) Add tofu and stir-fry for 2 minutes, until warmed. Transfer to plate with shrimp.

(5) Add egg and scramble until cooked, creating smaller pieces.

(6) Add noodles and cook for 1 minute. Add sauce, toss to combine and cook 1 minute. Add back shrimp and tofu, and half of the bean sprouts. Toss to combine for 1 minute, turn off heat. Add pad thai to a large serving bowl and top with remaining sprouts on the side, top with chopped peanuts, green onions, and cilantro. Serve with lime wedges. Enjoy!