Shrimp Pad Thai Salad

Shrimp Pad Thai Salad

Transform pad thai into a hearty salad by exchanging sliced cabbage noodles for the rice noodles and preserve more than 100 calories. Look for sustainable shrimp confirmed by a private agency, such as the Marine Stewardship Council. If you can’t find it, wild shrimp from North America is likely to be continuously caught. Bobby Flay’s mastery of vital essence using seasonings and fresh ingredients makes eating well naturally, and not a sacrifice. One of the most significant bonuses to Bobby Flay’s cooking technique is that he acknowledges not just how every bite tastes, but also exciting tastes and flavor combinations. For example, Toasted parmesan cheese combines nuttiness, and chopped nuts add crunch, dried cherries put a chewy bitterness. You won’t avoid the fat or the calories in these procedures. This Shrimp Pad Thai Salad is the most liked in my house. If you aren’t a fan of shrimp, swap with chicken or another protein of alternative. This method is simple and very versatile. You can combine other vegetables if you have some on hand that you want to use up this makes two large servings or four small servings. All the flavor of Shrimp Pad Thai, with none of the carbs.

INGREDIENTS

  • Three tablespoons divided roasted peanut oil
  • Four large eggs, lightly beaten
  • ¼ cup lime juice
  • One tablespoon fish sauce
  • One tablespoon ketchup
  • Two teaspoons brown sugar
  • ¼ teaspoon crushed red pepper
  • 8 cups thinly sliced napa cabbage
  • 16 peeled cooked shrimp
  • 1 cup grated carrot
  • ½ cup thinly sliced fresh mint
  • ½ cup roasted peanuts, coarsely chopped
  • Two slice scallions

 

INSTRUCTIONS

  • Heat peanut oil in a skillet and add eggs and cook
  • Let it for about 3 minutes. Transfer to a cutting board to cool.
  • Combine lime juice, fish sauce, ketchup, brown sugar, and crushed red pepper in a small bowl. Whisk the peanut oil.
  • Place cabbage in a large bowl and toss with half the dressing.
  • Divide the cabbage among four plates. Slice the egg and arrange on top of the cabbage along with shrimp, carrot, mint, peanuts, and scallions.
  • Drizzle with the dressing.

Serve with love

 

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