Shrimp Pad Thai Buddha Bowl

Shrimp Pad Thai Buddha Bowl

Prep Time: 15 min | Cook Time: 5 min | Yield: 1 serving


  • 2 tablespoons fish sauce (Red Boat brand is sugar-free)
  • 2 tablespoons fresh lime juice, about 2 limes
  • ½ tablespoon coconut aminos
  • 1-½ teaspoons apple cider vinegar
  • Stevia or monk fruit sweetener equal to 2 to 2-½ teaspoons sugar
  • ½ teaspoon chili garlic sauce or Sriracha
  • ⅛ teaspoon black pepper
  • 1-½ teaspoons coconut or avocado oil
  • 5 to 6 ounces shrimp, peeled and deveined
  • 1 egg, well beaten
  • 1-½ cups mung bean sprouts
  • 1 scallion, thinly sliced
  • 1 or more cups zoodles
  • 1 tablespoon sliced or slivered almonds
  • 2 tablespoons cilantro, coarsely chopped
  • Lime wedges, optional for serving
  • Chili garlic sauce or Sriracha, optional for serving

Whisk together fish sauce, lime juice, coconut aminos, vinegar, sweetener, and pepper in a small bowl and set aside.

Heat oil in a medium skillet or wok on medium-high heat. Add eggs and shrimp and cook, tossing with tongs, until shrimp begin to turn pink, about 1 minute. Add bean sprouts, scallions, and fish sauce mixture and stir until well coated, slightly softened, and warmed through, about 2 minutes. Toss in zoodles. Top with almonds and cilantro. Optionally serve with lime wedges and extra chili garlic sauce or Sriracha.

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