Thai-Inspired Shrimp and Golden “Noodles” Recipe


This savory one-pot dish is a delight for the taste buds, highlighting the best flavors of Thai cuisine--sweet, sour, and savory. It's packed with veggies and is suitable for a quick weeknight meal, or a special occasion. It's a dish that is sure to be loved!

1⁄4 cup tamari, or coconut aminos
3 tablespoons Natural Grocers Brand Orgacnic Apple Cider Vinegar
1 tablespoon fish sauce
1 tablespoon Natural Grocers Raw & Unfiltered Clover Honey
1 teaspoon turmeric
1⁄4 teaspoon red pepper flakes, or up to 1/2 teaspoon as desired
1⁄4 cup water
1⁄2 cup Natural Grocers Bulk Cashews, chopped
1 tablespoon Natural Grocers Organic Coconut Oil
1 heaping tablespoon grated fresh ginger, from a 2-inch piece
1 small shallot minced , about 2 tablespoons
1 large head of broccoli, (preferably with a thick stem), florets cut into bite-sized pieces, stem peeled and spiralized
1 pound peeled and deveined shrimp, thawed , tails removed if you prefer
1 large red pepper, spiralized or sliced into thin strips
2 medium sweet potatoes, peeled and spiralized
1 large lime, quartered
  1. Whisk together the tamari, vinegar, fish sauce, honey, turmeric, red pepper flakes, and water in a small bowl and set aside.
  2. Place the cashews in a large, deep-sided skillet set over medium heat and toast, stirring frequently, until lightly browned, about 5 minutes. Transfer the cashews to a plate and set aside. Wipe out the skillet.
  3. Return the skillet to the heat and add the coconut oil. Once melted add the garlic, ginger, and shallot and sauté, stirring frequently, about 30 seconds. Add the broccoli florets, stir well, and cover. Cook for 2-3 minutes, until the broccoli just begins to soften.
  4. Add the shrimp and cook, stirring frequently, until the shrimp is mostly pink, about 5 minutes.
  5. Add the spiralized vegetables and the sauce. Stir to combine. Cover and cook until the vegetables are just soft and the shrimp is completely cooked through, about 5 more minutes.
  6. To serve, divide the shrimp and vegetables among four bowls, top each with about 2 tablespoons of the toasted cashews, and squeeze a lime quarter over each serving. Serve immediately with sriracha on the side for those who like it spicy.

Source: Heather Pratt