Easy-to-Digest Shrimp Pad Thai {Water-Based Cooking}
This lightened-up Shrimp Pad Thai uses gentle steaming instead of stir-frying, making it easier to digest while still packed with flavor. Tossed with rice noodles, carrot ribbons, tender shrimp, and a creamy peanut sauce, it’s a quick and nourishing dinner that comes together in under 20 minutes.
Equipment
- Steamer basket or pot
- Large pot or Dutch Oven
Ingredients
For the Pad Thai
- 8 ounces rice noodles
- 1 lb shrimp peeled and deveined
- 2 medium carrots peeled into ribbons
- 2 green onions sliced thin
- ¼ cup chopped peanuts optional, for garnish
- Lime wedges for serving
For the peanut sauce
- ¼ cup coconut aminos
- 3 tablespoons natural peanut butter
- 2 tablespoons fresh lime juice
- 1 –2 teaspoons maple syrup or honey optional; omit for sugar-free
- 1 –2 tablespoons warm water to thin (optional)
Instructions
- Cook the rice noodles according to the package’s directions. Rinse with cold water once cooked and set aside.
- Steam the shrimp and carrots. In a steamer basket or steamer pot over boiling water, steam the shrimp for 6 to 9 minutes, or until pink and opaque. Steam the carrot ribbons for 5 to 6 minutes until softened but not mushy.
- Meanwhile, make the sauce. In a small bowl, combine the coconut aminos, peanut butter, maple syrup or honey and lime juice. Whisk until creamy.
- Assemble the pad Thai. In a large bowl, combine the cooked rice noodles, steamed carrots, and steamed shrimp. Pour in the sauce and mix until well combined. Divide the pad Thai between serving bowls. Top with peanuts (if using) and sliced green onions.