One of my favourite take-out meals used to be pad thai but I stopped eating it because of all the pasta. Even though it is gluten-free (rice pasta) there are still too many carbs in it to be healthy for my blood sugar (if you remember in a previous post, my thyroid is so much healthier since I lowered my blood sugar). So I went without eating pad thai for two years - but then I found this recipe.

Stuffed full of veggies, this recipe is quick and easy to make. Perfect for those Friday nights when you have a long week at work and take-out is calling your name. You can also make it with shrimp, chicken, or even tofu.

Shrimp Pad Thai (courtesy of thepaleomom.com)

Servings or Yield: 2 to 3
Prep time: 10 minutes
Cook time: 10 minutes

Ingredients:

• 2 Tbsp coconut oil or other cooking fat
• ¼ cup fish sauce
• 6 Tbsp fresh lime juice
• 2 cloves garlic, crushed
• 2 12-oz bags broccoli slaw (8 to 10 cups)
• 2-3 large carrots, julienned or thickly grated
• 12-16 oz salad shrimp, precooked and tails off
• 1/2 cup fresh cilantro, chopped
• 2-3 green onions, sliced
• 1/3 cup chopped roasted unsalted cashews

Directions

1. Heat a large frying pan or wok over medium-high heat. Add coconut oil, fish sauce, lime juice, garlic, broccoli slaw and julienned carrot. Cook stirring frequently until broccoli slaw and carrot are cooked al dente, about 5-7 minutes.
2. Add shrimp and cook 2-3 minutes just until shrimp are warmed. Add cilantro and green onions, cook 30 more seconds.
3. Garnish with chopped cashews.