This noodle recipe tastes like a Restaurant Style Pad Thai but it’s made with gluten free noodles, a figure friendly sauce and loaded with veggies…. and probably a lot more shrimp you’d get from any restaurant!
Making restaurant style meals at home is something I like to do a lot. Jim and I are saving for some big changes in our lives, so we’re really trying to cut out unneeded spending. One of the first things to go – going out to dinner Friday, Saturday and Sunday.
When Jim put the smack down, of course I pouted a little bit. I get a lot of my inspiration for this blog based on meals we eat when we go out…. but the man has a point. 3 nights out get’s costly. So if we have to cut back a day or two, I’m going to make my favorite restaurant meals at home.
Noodle recipes are so easy to make at home… and WAY better for the waist line. This Sweet & Spicy Noodles with Shrimp tastes a lot like Pad Thai, a classic in Thai cooking. To make this recipe healthier, I used Gluten Free noodles and really increased the amount of vegetables.
One thing I do hate about ordering from restaurants is the amount of protein you get in noodle dishes. They ALWAYS skimp on whatever it is you order, especially shrimp. This recipe calls for 1 lb of shrimp and honestly, it seemed like too much. If you’re trying to save some money while grocery shopping, 1/2 lb of shrimp would be plenty for 4 servings.
So I guess cutting back on spending isn’t the worst thing in the world. I can still eat my favorite restaurant meals, like this Pad Thai Noodle Recipe, and make it a healthy dinner option.
- 1 tbsp rice vinegar
- 2 1/2 tsp honey
- 1 tbsp sambal oelek (ground fresh chile paste, such as Huy Fong)
- 1 tbsp lower-sodium soy sauce
- .5lb peeled and deveined medium shrimp
- 4 ounces uncooked gluten free pad thai noodles
- 1 tbsp sesame oil
- 2 tnsp unsalted peanuts, chopped
- 1 tbsp garlic, minced
- 2 tsp fresh ginger, minced
- 1 small jalapeno, sliced ( if you don't like a lot of spice, remove seeds and ribs)
- 1 red pepper, sliced thin
- 3/4 cup matchstick-cut carrot
- 1/4 tsp salt
- 3/4 cup snow peas, trimmed
- 3/4 cup fresh bean sprouts
- 1 lime, cut into wedges
- Combine the first 4 ingredients in a medium bowl, stirring well. Add shrimp to the mixture; toss to coat. Cover and refrigerate 30 minutes.
- Cook noodles according to package directions. Drain. Rinse with cold water. Set aside.
- Heat a large skillet or wok over medium-high heat. Add oil to pan. Add peanuts, garlic, ginger, and jalapeno to pan; stir-fry until garlic begins to brown. Remove nut mixture from pan with a slotted spoon, and set aside.
- Turn heat to high. Add red peppers, carrot, and salt to pan; stir-fry 2 minutes. Add shrimp mixture (do not drain); stir-fry 2 minutes. Stir in noodles and peas; cook 1 minute, tossing to coat. Return peanut mixture to pan. Add bean sprouts; cook 1 minute or until thoroughly heated, tossing frequently. Serve noodles with a lime wedge; squeeze over noodles.