PCOS NUTRITION CENTER BLOG

Love Pad Thai? This recipe transforms a take-out favorite into a much more nourishing dinner. Spiralized carrots and zucchini cut carbohydrates and increase fiber, vitamins, minerals and antioxidants! A touch of ginger to this recipe further fights off inflammation.

Spiralizing vegetables are a fun way to increase your vegetable intake and satisfy your cravings for pastas. You can find inexpensive hand spiralizers that are very easy to use. If you’re committed to the veggie noodle movement, there are counter-top varieties that work well too. Don’t have the time to spiralize? Many super markets sell pre-spiralized vegetables in their produce departments.

Serves 4

Ingredients:

2 Cups sprialized carrots (If spiralizing yourself, use the thinnest setting)

4 Cups spiralized zucchini

1 Tbs Avocado oil

1 lb Shrimp, peeled and deveined

1Tbs Ginger, grated

2 Cloves garlic, minced

2 Eggs

½ Cup Bean sprouts (Fresh or in water)

2 Green onions, chopped

½ Cup Peanuts, chopped

½ Cup Cilantro, chopped

Lime wedges

Sauce:

2 Tsp Fish sauce

1 ½ Tbs Rice vinegar

1 Tbs Low sodium tamari

1 Tbs Water

1 Tbs Maple syrup

1 Tbs Chili garlic sauce

Directions:

1. Mix all sauce ingredients in a small bowl and set aside.
2. In a large wok or non-stick skillet, heat oil over medium high heat. Add ginger and garlic and cook until fragrant. (About 1 minute)
3. Add shrimp and cook until not quite pink. (Approximately 2 minutes depending on size). Push shrimp to the side of the pan and add eggs, quickly scrambling.
4. Add carrots and zucchini, cook 4-5 minutes, or until just al dente and shrimp are completely pink.
5. Remove from heat and place in a large bowl, toss with sauce, sprouts, green onions, peanuts, and cilantro.
6. Serve immediately with lime wedges.

Tip: Use tongs to transfer cooked veggies and shrimp into bowl to help remove some of the water.

Looking for more delicious PCOS recipes? Check out The PCOS Nutrition Center Cookbook: 100 Easy and Delicious Whole Food Recipes to Beat PCOS 

Nutrition Information:

Calories 334, Protein 40g, Fat 18g, Saturated fat 3g, Carbohydrates 20g, Fiber 5g, Sugars 9g, Sodium 800mg