Protein Noodle Pad Thai

Protein Noodle Pad Thai

I cannot get enough of how creative people and companies are getting with food these days.  Things that were not possible in the past are being challenged and made possible.  I found Trident Seafood noodles at Costco made from Wild Alaskan Pollock.  Sound weird?  I thought so too.  But Pollock is super mild in flavor so I thought I’d give it a try.  They were amazing!  They are my husband’s favorite noodles now.

You can definitely taste a hint of fish if you eat the noodles plain, but once there’s sauce on them, not a bit.  They’re fantastic!  I decided to make a shrimp Pad Thai with them and use a mild sauce to let some of that fish shine though, which was great because it made it taste like seafood Pad Thai.  Then I made some with a bit more sauce and not a trace of fish to be found.  Love these things!

I’m sharing the recipe with the heavier sauce, but if you’re someone who likes seafood, I would recommend lightening it up a bit and letting the noodles do their thing.

Protein Noodle Pad Thai

  • Servings: 4-6
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Ingredients

  • 4 tablespoons avocado oil, or oil of choice
  • 1-pound shrimp, peeled and deveined
  • ½ red pepper, chopped into 1-inch pieces
  • 1 medium carrot, julienned
  • 2 scallions, thinly sliced on an angle (white and green parts separated)
  • 32 oz of Wild Alaskan Pollock Protein Noodles
  • 2 tablespoons peanut or almond butter, or to taste
  • 2 tablespoons chili garlic sauce, or to taste
  • 2 tablespoons coconut aminos, or to taste
  • 1 lime, half juiced and other half sliced into wedges
  • 1 cup cilantro, roughly chopped
  • 1 cup roasted peanuts (cashews will also work), roughly chopped
  • Pink Himalayan salt
  • Black pepper

Instructions

  1. Heat 2 tablespoons oil in a large pan over medium-high heat until hot but not smoking.
  2. Pat the shrimp dry and season with salt and pepper. Add shrimp to the pan and cook 3-4 minutes each side.  Remove to a plate and set aside.
  3. Wipe the pan used for the shrimp clean and add additional 2 tablespoons oil. Once hot add the red pepper, carrots, and white of scallions.  Cook 2-3 minutes then add the protein noodles with 4 tablespoons water.  Gently break up noodles and toss in veggies.
  4. Add shrimp, chili garlic sauce, nut butter, coconut aminos, and lime juice and cook for 2 minutes. If the sauce is too thick add water 1 tablespoon at a time until desired consistency is reached.
  5. Plate and garnish with greens of scallions, cilantro, peanuts (or cashews), and a lime wedge.

 



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