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
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
- Heat 2 tablespoons oil in a large pan over medium-high heat until hot but not smoking.
- 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.
- 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.
- 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.
- Plate and garnish with greens of scallions, cilantro, peanuts (or cashews), and a lime wedge.