I was looking for something new and different and I stumbled upon this recipe in Clean eating Magazine. It sounded great but I was nervous that the kids wouldn’t like it. I was so surprised that they both loved it and the neighbors kid ate it all and asked for more. It was very easy to make. However…the fish sauce smelled foul…just a warning! LOL. It tasted WAY better then that sauce smelled. Once everything was whisked together it smelled amazing. It tasted even better.
WHAT YOU NEED:
1/3 cup light coconut milk
1/3 cup no salt added tomato juice
1/4 cup unsalted, natural peanut butter
2 tbsp Thai fish sauce
3tbsp Lime juice
1tbsp raw honey
1/4 tbsp red pepper flakes
1 lb shrimp (or chicken)
8 oz gluten free noodles
2 cubs thin sliced napa cabbage
1 green onion
3 tbsp mint & cilantro fresh
3 tbsp peanuts
WHAT TO DO:
In a large mixing bowl. Add the coconut milk, fish oil, peanut butter, honey, lime juice, tomato juice and coconut milk. Wisk together.
I a large sauce pot boil 4 cups of water. Add peeled and devined shrimp and cook till translucent. Once shrimp are done remove shrimp and add noodles to the water. Add a little extra water if needed. Cook the noodles according to the instructions on the box. When cooking with gluten free noodles or quinoa…add a little oil to the water so they don’t stick.
Once noodles are done drain the water and add the Sauce mixture to the noodles. Then mix in the red pepper flakes, green onion, cilantro, mint. Mix together. Then add over a bed of cabbage (or mix it all together) then top with crushed peanuts.