ZUCCHINI PAD THAI ZOODLES WITH SHRIMP ENJOY DAN:

                 ZUCCHINI PAD THAI ZOODLES WITH SHRIMP by CHEF DAN:

Serves 4-6

FOR THE SPICY SAUCE:

2 tablespoon tamarind paste

3 tablespoon fish sauce

1 tablespoon chili garlic sauce

1 garlic clove, minced

4 tablespoon almond peanut butter

2 tablespoon lime juice

3 tablespoon coconut aminos (recipe to follow)

1/2-teaspoon ground ginger

NOODLES:

2 tablespoons grape seed oil, divided

1 pound uncooked shrimp, peeled and deveined

3 zucchini, inspiralized

2 carrots, peeled and inspiralized

1/2-cup mung beans

3 scallions, bias sliced into 1/2-inch slices

1/2-cup cilantro leaves, diced

2 tablespoons toasted sesame seeds

DIRECTIONS:

1.   Combine the spicy sauce ingredients and set aside.

2.   Add 1 tablespoon oil to a skillet to medium-high heat and when sizzling.

3.   Add shrimp and sauté for 2-3 minutes.

4.   Remove shrimp from the skillet and let sit.

5.   In the same skillet add reaming oil and when sizzling.

6.   Add zucchini zoodles, and carrot zoodles.

7.   Flash stir-fry for 2-3 minutes, stirring occasionally.

8.   Remove zucchini zoodles and place in a salad bowl.

9.   Place shrimp, in the bowl along with mung beans, scallions, cilantro leaves and spicy peanut sauce.

10.                Toss till all zoodles are coated.

11.                Serve with a few lime wedges.

1/4-CUP COCONUT AMINOS:

2 tablespoons rice vinegar or coconut vinegar

1 tablespoon maple syrup

1 tablespoon toasted sesame oil

2 garlic cloves, minced

1 thumb-size fresh ginger, peeled and grated

DIRECTIONS:

1.   Place all ingredients in a blender and blend until smooth.

ENJOY DAN:                                       SLOW THE FORK DOWN!!