To lower the sodium content of this dish, using low-sodium or no-sodium soy sauce and peanut butter can help to keep the sodium amount low. Consider non salted peanuts to also limit the salt in the dish.
Ingredients
Lime
– 1 medium
Garlic
– 1 clove
Peanut_butter
– 3 Tablespoons, unsalted
Soy_sauce*
– 2 Tablespoons, low sodium
Water
– 2 Tablespoons (or more if needed)
Ginger
– 1 teaspoon, ground
Red_pepper_flakes
– ½ teaspoon
Noodles
– 1 (8oz) package, brown rice
Pepper
– 1 large, bell
Shrimp
- 1 lb, large raw shrimp, deveined, peeled, tail-off**
Sesame_Oil
– 1 Tablespoon
Zucchini_noodles***
– 1 package (12-16oz), fresh
Peanuts
– ¼ cup
Instructions
Step 1
Prepare brown rice noodles as instructed on the package.
Step 2
Make the Thai Peanut Sauce: Juice the lime into a jar and remove the seeds.
Step 3
Mince the garlic and add to the jar.
Step 4
Add the peanut butter, soy sauce, water, ground ginger and red pepper flakes. Put on the lid and shake to mix. If too thick, add more water.
Step 5
Chop the bell pepper.
Step 6
Defrost the shrimp (if frozen) or prepare the alternative protein by chopping the chicken or tofu into small pieces.
Step 7
Heat the sesame oil in a large frying pan over medium-high heat. Add the protein and bell pepper and cook for 5-8 minutes.
Step 8
Add the zucchini noodles, cooked rice noodles, and the Thai peanut sauce. Cook until the shrimp. is cooked through and vegetables are soft.
Step 9
Chop the peanuts and sprinkle on top. Serve warm or cold.
Notes
*Swap out for tamari or coconut aminos for a gluten free and lower sodium option.
** Swap out for a 14 oz container of firm tofu or 1 pound of boneless and skinless chicken thigh. The instructor will explain how to make these swaps during the class.
*** Zucchini noodles can be found in the produce section of your grocery store or can be made using a Julienne peeler or vegetable spiralizer. You can also buy a fresh zucchini and the instructor will show you how to chop it with a knife.