It looked absolutely delicious, so of course I had to make it. I'm not one to go out and buy a bunch of new ingredients just to make one dish, because I can't stand letting food go to waste (and that's inevitably what happens when I buy unique ingredients for new recipes). I also have to modify recipes because of my low FODMAPs diet (such as the honey in this recipe). So, I took this recipe and made it my own, using the ingredients I already had in my kitchen.
Picture Source: Clean Eating MagazineGina's Version of Thai Peanut Noodles With Shrimp
Makes ~ 8 servings
1/3 cup unsweetened vanilla almond milk
1/3 cup no-salt-added tomato juice
1/4 cup unsalted, natural peanut butter (smooth or crunchy)
1 T low sodium soy sauce
1 T sesame oil
Makes ~ 8 servings
1/3 cup unsweetened vanilla almond milk
1/3 cup no-salt-added tomato juice
1/4 cup unsalted, natural peanut butter (smooth or crunchy)
1 T low sodium soy sauce
1 T sesame oil
2 T lime juice (fresh)
1 T molasses
1/4 tsp cayenne pepper
1 pound frozen, pre-cooked shrimp (or fresh!)
12 ounces whole wheat penne (~ 5 cups cooked)
3 T parsley
3 T basil
3 T unsalted peanuts
** Add avocado if you want. It adds even more creaminess and deliciousness **
Nutrition Facts
(Serving size, 1/8th of recipe)
1/4 tsp cayenne pepper
1 pound frozen, pre-cooked shrimp (or fresh!)
12 ounces whole wheat penne (~ 5 cups cooked)
3 T parsley
3 T basil
3 T unsalted peanuts
** Add avocado if you want. It adds even more creaminess and deliciousness **
This is Nick's bowl (below). He added some Red Hot to his, because he can't eat anything without Red Hot (well, neither can I, but I didn't need it for this dish).
Here is my bowl (below). I served my pasta over some steamed veggies since I can't really eat a lot of wheat at one sitting without getting bloated (FODMAPs!). This was also a great way to add more volume to my meal without tons of calories, and with extra fiber. It was delicious.
Nutrition Facts
(Serving size, 1/8th of recipe)
19 comments:
Nice idea to make subsitutions - I bought fish sauce to make Pad Thai once and haven't touched it since!
I love cooking magazines simply for the fact that they always spark ideas into my own head. When I actually do follow a recipe, there's almost always a few modifications. And omg, do I love peanut butter in my noodles. YES!
Yum...I love making peanut sauces at home. You can make them SO much healthier that way!
sometimes I crave peanut noodles and I literally use natural pb, soy sauce, and szechuan sauce hahaha...it feeds the craving =)
okay your last two recipes are GENIUS. i'm in love with the idea of adding nutmeg to chicken. um wha? that actually goes together? yum! bookmarked officiallllly
and i pretty much love anything that involves shrimp and sesame oil and throw some peanut butter in there and you got me gooood. so both are bookmarked or when i scream for recipes can you remind me of these? thank you xoxox
Yum, looks so delicious. I am a big fan of modifying recipes too because I never have all the random things! Have you ever tried the rice noodles from Trader Joes? I think they would work well with this recipe and that would prevent you having to eat too much wheat :)
I love pad Thai, specially the shrimp kind!!!
yours looks fantastic. I think I do modifications based on ingredients that I have on hand but if I really want the original taste, I'd do exactly what the recipe says. But otherwise I like play around mixing recipes!
Peanut butter in anything is perfect in my opinion :) Love pb noodles. Is evaporated cane syrup something to watch out for with fodmaps? I'm going to order the booklet just wish it would get here sooner!
WOW I cannot wait to make this! YUMM!! love the idea of tweaking the recipe and use what you have, especially molasses!
I'm actually not a big fan of PB, but I love it in savory dishes, so long as it's in small doses. I like that you used almond milk here. I love cooking with almond milk; it gives a smooth, nuttiness that dairy cannot.
I never follow a recipe. You might already know that! :-)
This sounds great and yes I do like PB in pasta, because it's that whole Asian flavor thing. I could actually eat PB just about anywhere. I modify things too, mostly for personal preference with taste.
I do modify recipes to a point, but with something like a pad thai, I wouldn't go as far as you did. The fish sauce adds that authentic flavour, and I would go with the coconut milk as well, but I'm a stickler for things like that. I'd probably make sure I used rice noodles as well.
Damnit, now I have a total craving for pad thai.
I like PB on anything. I've actually never used molasses (saw was an ingredient). This looks great, I love all thai-inspired dishes. I totally concur about Clean Eating's nutrition. They need you on their editorial board.
I'm ALWAYS modifying recipes! Love this one gina!
I modify a lot of recipes to the ingredients I have on hand or to make them healthier.
I love peanut butter but not in main dish meals.
oh i love this recipe! looks so much better than something drenched in fatty sauce from a restuarant!
I hardly ever follow a recipe... In fact, I often joke that I can't follow a recipe! Your version of peanut noodles sounds wonderful! And, yes, I love peanut sauce, but I have to be very careful when I eat it as my gallstones are not too fond of it...
This looks delicious! I'm always modifying recipes just because I don't have what it calls for... takes a pretty special recipe for me to plan in advance to make it to the letter!
I have to agree with Sarah said, I'll try your recipe for sure. Thanks.
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