Peanut Pad Thai with Kelp Noodles & Shrimp

Ingredients

• Kelp Noodles

  Sea Tangle

  8 ounces or 200g

• Shrimp

  Crustaceans, mixed species, raw

  12 large or 84g

• Red bell pepper

  Sweet, raw

  1 medium or 119g

• Carrots

  Raw

  1 large or 72g

• Sesame oil

  Salad or cooking

  2 tbsp or 27g

• Peanut butter

  Chunk style, without salt

  1 tbsp or 16g

• Hot Chili Sauce

  Sriracha - Walmart

  1 serving or 5g

• Soy sauce

  Regular sodium, Shoyu

  1 tbsp or 16g

• Apple Cider Vinegar

  Great Value - Great Value

  1 tbsp or 15g

• Water

  Plain, clean water

  1 tbsp or 15g

• Honey

  ½ tbsp or 11g

• Garlic

  2 cloves raw - Whole Foods Market

  2 cloves, raw or 6g

• Ginger root

  Raw

  1 tsp or 2g

• Chili powder

  Spices

  ½ tsp or 1g

• Mung beans

  Mature seeds, sprouted, cooked, stir-fried

  ½ cup or 62g

• Limes

  Raw

  ½ fruit or 34g

• Cilantro

  Raw - Whole Foods Market

  1 serving, raw or 50g

• Lemongrass

  Freshdirect

  ½ cup chopped raw or 34g

• Chopped Peanuts

  Compliments

  ¼ cup or 30g

Directions

1. In a small bowl, whisk together the peanut butter, sriracha, soy sauce, vinegar, water, honey and chili powder.
2. In a large pan or wok, add the oil, garlic and ginger. Cook on medium-high heat for about 1 minute, then add the sliced bell pepper, julienned carrot and shrimp.
3. Stir fry and cook for about 3 minutes, making sure the shrimp is cooked but not overcooked. Remove from heat, and add the noodles, mung beans and the peanut sauce.
4. Toss together to fully coat. Divide into 2 servings bowls, and garnish with cilantro, lemon grass and chopped peanuts. Serve warm.