Beyond the Bite Asian Noodle Pad Thai Bowl

Ingredients

  • 2 large zucchini -spiralized or peeled into strips
  • 7 large carrots -peeled into strips
  • 7 large swiss chard leaves (or) 4 cups chopped
  • 1 can bamboo shoots
  • 1lb deveined shrimp
  • 1/2 cup green onion
Sauce
  • 6 tbsp Coconut Aminos 
  • 6 tbsp rice vinegar
  • 3 tbsp coconut oil
  • 1 tbsp sesame oil *Replace with more coconut oil if AIP 
  • 1 tbsp fresh ginger (or 1 tsp dried)
  • 1/2 lime, juiced
  • 1 tsp fish sauce
  • 1 tbsp tapioca starch
  • 1 tbsp water
Process
  • Clean and devein your shrimp.
  • Place a medium pot of water on medium heat until boiling. 
  • Clean and peel zucchini and carrots.
  • Either use your Spiralizer to make the zucchini noodles, or take your veggie peeler and make long noodle like strips. Repeat this step for carrots as well.
  • De-stem and chop swiss chard into 1/2-1 inch ribbons.
  • Once water is boiling, place zucchini and carrots in the pot for approximately 2-3 minutes. *if you leave them in longer you will have soggy noodles. This step is to simply blanch them.
  • Strain noodles immediately and rinse with cool water.
  • Drain bamboo shoots and set aside.
  • For the sauce, combine all ingredients except the coconut oil in a medium bowl except for the tapioca and water.
  • In another small bowl, make the tapioca and water slurry and set aside.
  • On a large skillet, heat the 3 tablespoons of coconut oil over medium heat.
  • Once hot, place shrimp and cook until tender and pink (about 5 minutes), transferring to a bowl to cool. 
  • Next, add the chard and cook until slightly wilted.
  • After the chard has begun to cook down, add your "noodles," bamboo shoots, pre-cooked shrimp, and sauce. 
  • Once stirred and combined, add your tapioca slurry to thicken the stir fry up. *If you want it thicker, simply make a double batch of the slurry.
  • Stir with a wooden spoon until everything is incorporated and hot.
  • Serve in bowls  and sprinkle with green onion.