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Recipe: Shrimp Pad Thai

Fly Feet Running - Shrimp Pad Thai


  • Butter for the pan
  • 1 1/2 pounds shrimp
  • 1 pound zucchini
  • 1 diced onion
  • 4 cloves of minced garlic
  • 1 tablespoon fresh, minced ginger
  • 1 tablespoon apple cider vinegar
  • 3 tablespoons almond butter
  • 1 teaspoon Sriracha or chili garlic sauce
  • 1 teaspoon fish sauce
  • 2 tablespoons lime juice
  • salt to taste


  1. With a mandolin, slice the zucchinis lengthwise into thin planks. Then with a knife, slice the planks into thin strips that resemble spaghetti. Alternatively, you can also use a julienne peeler or a knife to slice the dukes as thinly as you can.
  2. Over medium heat, melt a tablespoon of butter. Add the shrimp and saute until pink. Remove shrimp from the pan and set aside.
  3. In the same pan, melt more butter if needed, and saute the onion, garlic, and ginger until soft. Add the vinegar, almond butter, chili garlic sauce, fish sauce, lime juice and salt. Stir to combine.
  4. Add the zucchini noodles to the saute pan. Stir them around to get the sauce onto the "zoodles." The point here is to get the zoodles hot and very slightly cooked through (just like al dente noodle), about 5 minutes
  5. Add the shrimp back to the pan. Stir to combine and serve immediately.