What a fabulous weekend. A day at the beach, an amazing dinner with friends, followed by a Sunday full of productivity and rest.
After straightening up, we found ourselves in the kitchen, music turned up and cooking together. It’s honestly one of my favorite parts of our relationship.
I found a great gluten free/vegan pad Thai recipe that we used as a base and then put our own twist! Shrimp Pad Thai. (Obviously not quite vegan with the shrimp but that can be easily omitted).
The recipe called for brown sugar for the sauce, but I substituted organic coconut palm sugar for a more natural sweetener. It also has a more earthy taste to it and it wasn’t TOO sweet. I also used unsweetened organic creamy peanut butter and gluten free soy sauce.
Shredded carrots, scallions (to be cooked in and garnished on top), chopped peanuts and more.
We mixed the carrots, scallions, ginger, garlic, and shrimp (it was precooked) and sautéed until the carrots became soft. We then added the sauce and the rice noodles.
We loved the dish so much that we will be experimenting on different ways to prepare pad Thai that goes along better with our healthy lifestyle. Stay tuned and let the creativity begin.
Total prep and cook time = 30 minutes
Plenty of left overs!
The full recipe can be found at Modern Little Victories.