As requested from my Instagram page…Homemade Pad Thai!!!! I don’t mean to toot my own horn but holy shit this was better then any Pad Thai I have ever had…anddddd I feel amazing after! No heavy oils or msg, Thank you very much! As you see in the picture below these are the noodles I use for all recipes now as the protein content is killing it! 15g for only 3oz, where my bodybuilders at? Everything else is pretty self explanatory but comment below if you have any questions. You are free as a bird to add or take away any ingredients
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4 tablespoons crunchy all natural peanut butter (PB)
1 cloves garlic, minced
2 large eggs, lightly beaten
8 ounces small shrimp pre cooked
4 cups bean sprouts
1/2 cup sliced green onions
1/4 cup rice vinegar
4 tablespoons Tamari
1/2 teaspoon crushed red peppers
1/2 Box of Kamut Pasta
1. Bring a large pot of water to a boil. Add pasta and cook until just al dente, 6 to 8 minutes. Drain.
2. Heat 2 tablespoons peanut butter on low heat in a wok or large deep skillet. Add garlic and stir-fry for 5 minutes. Add eggs and cook, stirring, until scrambled. Add shrimp and the remaining 2 tablespoons PB; stir-fry for about 2 minutes.
3. Add the noodles, bean sprouts, green onions, vinegar, Tamari, and crushed red pepper; toss until heated through. If desired, garnish with fresh cilantro.