Thai Peanut Noodles with Shrimp
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.
Photo: Jodi Pudge
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Ingredients
- 1/3 cup light coconut milk
- 1/3 cup unsalted tomato juice
- 1/4 cup unsalted, natural peanut butter (crunchy or smooth)
- 2 tbsp Thai fish sauce
- 3 tbsp fresh lime juice
- 1 tbsp raw honey
- 1/4 tsp red pepper flakes
- 1 lb medium raw shrimp, peeled and deveined, tails on or off
- 8 oz brown rice Pad Thai, fettuccine or linguine noodles
- 2 cups thinly sliced Napa cabbage (about 1/2 small head)
- 1 green onion, thinly sliced
- 3 tbsp each chopped fresh mint and cilantro leaves
- 3 tbsp unsalted peanuts, crushed
Preparation
- In a large bowl, whisk together coconut milk, tomato juice, peanut butter, fish sauce, lime juice, honey and pepper flakes.
- Bring a large pot of water to a boil on high heat. Add shrimp and cook until opaque, about 3 minutes. Using a slotted spoon, transfer shrimp to bowl with coconut milk mixture.
- In same large pot, cook noodles according to package directions. Drain and rinse well. Add noodles to bowl with shrimp. Add cabbage, onion, mint and cilantro; toss to coat. Top with peanuts.
Nutrition Information
- Serving Size 1 1/4 cups
- Calories 224
- Carbohydrate Content 24 g
- Cholesterol Content 86 mg
- Fat Content 7 g
- Fiber Content 4 g
- Protein Content 18 g
- Saturated Fat Content 2 g
- Sodium Content 548 mg
- Sugar Content 1 g
- Monounsaturated Fat Content 0 g
- Polyunsaturated Fat Content 1 g