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.



 

    Serves: 4 servings    Total Time:  30 minutes Prep Time: 10 minutes Cook Time: 20 minutes  

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## Ingredients

[Substitution Guide](/nourishing-our-community/teaching-kitchen/substitution-guide)

 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.

## Nutrition Information

  Serving Size: ¼ of recipe serving Calories: 470 Calories Fat: 16g Saturated Fat: 2.6g Carbohydrates: Net Carb: 55.1g Dietary Fiber: 5.1g Protein: 30.2g Sodium: 740