Shrimp Pad Thai


Was craving something healthy but tasty to top off my crazy birthday weekend, so I tried out this Spiralizer Shrimp Pad Thai recipe. It was exactly what I needed. Tasted like I was splurging without the splurge!

Shrimp Pad Thai:


Pad Thai:

  • 2 medium sweet potatoes
  • 3 zucchini and/or yellow squash
  • 1 cup chopped mushrooms
  • 2 heads chopped broccoli
  • 1 pound shrimp (I used precooked, frozen)


  • 1/4 cup natural creamy peanut butter (can use PB2)
  • 3 Tablespoons low sodium soy sauce
  • 1 Tablespoon honey
  • 1 Tablespoon rice vinegar
  • 1/4 cup water


1. Spiralize zucchini/squash and sweet potato (I keep the skin on for more fiber). I used the medium spiralizer setting for this.

2. Sauté spiralized vegetables in a skillet on medium high until soft, or about 5 minutes. Place aside in a large bowl.

3. In the same pan, sauté broccoli, mushrooms, and shrimp on medium high until cooked.  Mix with spiralized vegetables in bowl.

4. In a sauce pan, mix together all sauce ingredients and cook on medium heat until well blended, about 2 minutes.

5. Mix all ingredients together. Top with red pepper flakes. YUM!!!!!

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