SHRIMP PAD THAI

PAD THAI SAUCE INGREDIENTS

1/3 cup Coconut Aminos

1/3 cup Coconut Sugar

1 Tablespoon Lime Juice

1 Tablespoon Sriracha

3 Tablespoons Peanut Butter

PAD THAI NOODLE INGREDIENTS

8 oz Rice Noodles, Brown Rice

2 Tablespoons Avocado Oil

1 Red Bell Pepper, Sliced

2 Cups Broccoli Florets

½ Cup Green Onion (Scallion), Diced

1 cup Peas, Frozen, Thawed

1 Handful of Cilantro Chopped

1 Cup Cashews

1. In a small mixing bowl add the pink salt, lime juice, coconut aminos, avocado oil, and garlic to make the shrimp marinade. 
2. Add the shrimp and marinate for at least 4 – 10 hours. 
3. In a medium sized mixing bowl make the pad thai sauce.  Combine all of the ingredients and whisk well.  Set aside. 
4. Prep the noodle ingredients with the exception of the noodles.
5. Add the avocado oil, peppers, and broccoli to a large skillet.  Sauté over medium low heat.
6. Boil the noodles in a large soup pot according to the package instructions.
7. Add the green onions, and frozen peas to the skillet with the peppers.  Sauté over medium low heat.
8. Drain the water from the noodles and add them back to the soup pot.
9. Thread your shrimp onto the skewers. 
10. Set the grill to medium-high heat around 450° F, and begin grilling the shrimp.
11. Grill the shrimp until they are bright pink on the outside and the meat is no longer transparent, about 2-3 minutes on each side.
12. Add the veggies, cilantro, and the sauce to the noodles. Mix well until evenly coated.
13. Plate the noodles, and top with the cashews and shrimp skewers.
14. ENJOY!