Recipe:
Shrimp Pad Thai

shrimp-pad-thai_1.jpg

(Pitta – add in hot chili sauce for Kapha)

Cilantro is the secret. “Cilantro is one of the absolute, best cooling herbs,” said Tomasko. Not only does the leafy green color resonate a calming quality (ah photosynthesis is great as is cleaner air!), the super herb strips toxins out of the body (just like nitrogen from the air) leaving you more energized. Tackle the Sudoku with a smile – a cleaned up diet will lift any sinking spirit.

Serves 4-6

Ingredients:
¼  cup low-sodium teriyaki sauce
¼ cup hot water
3 tablespoons creamy almond butter
¼  teaspoon hot chili sauce or Sriracha (only for Kapha)
2 teaspoons dark sesame oil
1 pound peeled and deveined large shrimp, heads removed
2 cups snow peas
6 green onions, including tender green portions, cut into 2-inch pieces
1 carrot, grated
8 ounces wide rice noodles, cooked according to the package instructions
1/3 cup chopped fresh cilantro
1/3 cup chopped dry-roasted almonds
1 orange, cut into wedges


Directions:
In a small bowl, whisk teriyaki sauce, hot water, almond butter, and chili sauce if using, stirring with a whisk.  Set aside.

Heat the sesame oil in a large nonstick skillet over medium-high heat. Add shrimp, snow peas, green onions, and carrots.  Cook 8-10 minutes until the vegetables begin to soften and the shrimp is cooked through.

Add teriyaki sauce mixture, and cook for an additional 1-2 minutes or until sauce thickens. Decrease the heat to low and add the noodles.  Cook an additional minute stirring often until well combined. Sprinkle with cilantro and almonds. Serve with orange wedges.


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