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Courtney Spafford’s Pad Thai
Note: The following recipe includes guidelines for this dish but is meant to be improvised based on taste and serving size.
Shrimp
Salt, pepper and garlic powder to taste
Sesame oil
Vegetables (Courtney used mung bean sprouts and broccoli florets)
Zucchini noodles
Spicy peanut sauce (powdered peanut butter, honey or maple syrup, coconut aminos, ground ginger, red pepper flakes)
Sauté shrimp in sesame oil for 2 to 3 minutes per side, until cooked through. Season the shrimp with salt, pepper and garlic powder. Set the shrimp aside. In the same skillet, heat more sesame oil and sauté mung bean sprouts and broccoli florets until they are tender. Toss in zucchini noodles for a quick sizzle. Stir in spicy peanut sauce (2 tablespoons powdered peanut butter, 1 tablespoon honey or pure maple syrup, 2 tablespoons coconut aminos, a sprinkle of ground ginger and red pepper flakes).
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