Name: Shrimp Pad Thai or Chicken Pad Thai
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Cuisine: Asian
Ingredients: 4 C cooked spaghetti squash (22 oz) or 4 C uncooked zucchini noodles (8 oz); 28 ounces cooked chicken breast, shredded or 28 ounces cooked shrimp, tails &amp; shells removed; 2 1/2 teaspoons smooth peanut butter (1.33 ounces) (no sugar added); 4 tsp Stacey Hawkins Valencia Orange Oil or Roasted Garlic Oil; 1/2 C low-sodium chicken broth; 2 T low sodium soy sauce; 2 C assorted vegetables, sliced thin (cabbage, broccoli florets, carrots (if not carb-conscious) red peppers, bean sprouts (no need to cut); 1 tsp Stacey Hawkins Toasted Sesame Ginger Blend; 4 T sliced scallions OR cilantro OR a combination of both for garnish

Shrimp Pad Thai or Chicken Pad Thai

Ingredients

4 C cooked spaghetti squash (22 oz) or 4 C uncooked zucchini noodles (8 oz)
28 ounces cooked chicken breast, shredded or 28 ounces cooked shrimp, tails & shells removed
2 1/2 teaspoons smooth peanut butter (1.33 ounces) (no sugar added)
4 tsp Stacey Hawkins Valencia Orange Oil or Roasted Garlic Oil
1/2 C low-sodium chicken broth
2 T low sodium soy sauce
2 C assorted vegetables, sliced thin (cabbage, broccoli florets, carrots (if not carb-conscious) red peppers, bean sprouts (no need to cut)
1 tsp Stacey Hawkins Toasted Sesame Ginger Blend
4 T sliced scallions OR cilantro OR a combination of both for garnish

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Directions

If using spaghetti squash, get it cooking. Easiest way is to slice in half, scoop out seeds and place upside down on a microwave safe dish and microwave on high for 7-10 minutes until it is fork tender. When cool, fork out the flesh of the squash, measure 4 C and set aside to keep warm. You can refrigerate the rest for another meal.
Measure chicken broth in a glass measuring cup. Add peanut butter and soy sauce and microwave on high for 30 seconds. Whisk together until peanut butter is incorporated. Microwave for an additional 30 seconds if necessary.
Add oil to a large nonstick frying pan over medium-high heat.
When oil is shimmering and hot, add veggies and stir-fry for 2-3 minutes until crisp-tender.
Add the chicken to the pan.
Add the "noodles" to the pan.
Sprinkle pan with Toasted Sesame Ginger seasoning.
Pour the peanut butter mixture into the pan and using tongs, toss everything gently to coat in the mixture. Cook for 1-3 minutes until noodles are hot.
Divide into 4 equal portions, garnish each portion with 1T scallions &/or cilantro and serve.
Enjoy!

Recipe Notes & Optavia Counts

Serving Size is 1/4 of the entire pan and is 1 Leanest, 3 Green, 2 Healthy Fats and 3 Condiment options. Nutrition information calculated using 1 C green cabbage, 1/4 C red pepper and 1/4 C bean sprouts.

Stacey Hawkins, the Queen of Lean and Green Recipes makes Shrimp Pad Thai or Chicken Pad Thai. This low-carb recipe is an Optavia Recipe, Optavia 5 and 1 recipe and complies with most low carb diets. Eat great and lose the weight!

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Shrimp Pad Thai or Chicken Pad Thai

Ingredients

Directions

Recipe Notes & Optavia Counts

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Lean and Green Recipes Cookbook- Low Carb for Everyone (Optavia compliant & food counts included)

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