RICHMOND, Va. – Holistic health coach Sara McGlothlin made a return visit to the Virginia This Morning kitchen to show us how we can switch up the recipe for traditional pad thai to make it healthier. To learn more about Sara, click here to visit her website. She’ll also be giving a live cooking demo at THRIVE Women’s Health and Fitness Expo presented by CBS 6 on Saturday, February 29. The expo will take place at Richmond Raceway Complex from 10 a.m. to 4 p.m. Click here for more information.
- 2 cups “spiralized” vegetable noodles (I like a combination of zucchini, sweet potato and/or butternut squash)
- 1 medium carrot, thinly peeled
- ½ pound shrimp, peeled
- 1-2 tablespoons avocado oil or coconut oil
- Sea salt to taste
- ½ cup all-natural, no sugar peanut butter (almond butter works too)
- ¼ cup coconut aminos (or tamari)
- 1 tablespoon sesame oil
- Juice from ½ lime (saving the other half for drizzling)
- ¼ cup filtered water (or more until desired consistency is reached)
Heat oil in a large pot over medium heat. Add shrimp and cook evenly until done, about 5-7 minutes.
Add the vegetable noodles and thin carrot peels to the pot. Season with salt if desired. Cook until heated through, about 5 minutes. Remove the pot from heat.
Make the peanut sauce. Place all ingredients in a mini food processor or small blender until creamy, adding more water if needed for a thinner consistency. Pour the sauce over the vegetable noodles and shrimp in the large pot and toss to coat.