This is a great example of a Thai dish, with a delicious balance of sour, salty and sweet. Satisfying noodles really make it stick to your ribs while cilantro, lime, green onions and bean sprouts keep it light and refreshing.
1 tbsp high-heat cooking oil (such as sunflower, safflower, peanut or grape seed oil)
2 shallots, finely chopped
2 cloves garlic, minced
8 oz peeled and deveined shrimp, preferably tail on
6 green onions, white and light green parts, plus half of dark green parts, halved lengthwise and cut into 2-inch lengths
1 1/2 cups bean sprouts
1/3 cup chopped fresh cilantro
3 tbsp chopped dry-roasted unsalted peanuts
1 lime, cut into wedges, optional
Prepare noodles according to package directions. Drain and set aside.
Meanwhile, bring a small pot or kettle to a boil. In a medium bowl, whisk 3/4 cup boiling water, tamarind paste, fish sauce, Sucanat and pepper flakes. Set aside.
In a large wok or skillet, heat oil on high. Add shallots and garlic and sauté, stir-ring often, for 30 seconds. Add shrimp and sauté until cooked through, about 2 minutes. Add noodles and toss to combine.
Working 3 to 4 tbsp at a time, gradually add tamarind paste mixture to wok, tossing to coat. Cook until noodles are tender and well coated, about 3 minutes. Stir in green onions and bean sprouts and cook, tossing gently, for 30 seconds. To serve, garnish with cilantro and peanuts. If desired, serve with lime.
Coconut’s Superpowers: Be careful not to judge a recipe by its coconut content! While the fat content here may seem high, the saturated fat found in coconut milk is actually easily metabolized by the body. In fact, lauric acid – a saturated fat found in the coconut milk in this Clean Eating recipe – has both antiviral and antifungal properties.
These crisp shrimp get a nutritional boost from flax in the coconut mixture that coats them, and make a delicious, Thai-inspired entree standing on their own or paired with kasha, pearled barley or wild rice.