Looking for a healthy pasta that won’t break your new years resolutions to get fit? Yeah, me too.
These simply and healthy Spicy Sirarcha Shrimp Rice Noodles will satisfy your taste buds and make your husband fall in love with you all over again. The best part? These rice noodles come together faster than your favorite Thai place can deliver, guaranteed.
This pasta won’t break your new years resolution to eat healthy!
In fact, it will fulfill your pasta cravings while not breaking your diet at all. As long as you use gluten-free soy sauce, this dish is completely gluten-fee; this spicy sriracha shrimp rice noodle pasta is a great choice if you suffer from celiac disease or have a gluten sensitivity.
Soy sauce is high in sodium, but this recipe has half to one third the sodium of any restaurant or frozen Thai rice noodles. According to the Center of Disease Control and Prevention, the average daily sodium intake for Americans age 2 years and older is 3,436 mg. That is a lot when we should only be eating 1,500 mg every day! I ate a frozen pad thai last week and found out it had 2,500 mg. Yeah that’s never happening again! Less learned – so make sure to check your labels! This spicy sriracha shrimp rice noodle pasta is definitely healthier than getting take-out or grabbing something out of the frozen section at the grocery store.
Plus, this rice noodle dish is packed with shrimp. I hate going out to Thai food and finding only 4-5 shrimp in my paid thai! You won’t have that issue here. My belief is that pasta should be about 50% pasta and 50% veggies and meat.
Spicy Sirarcha Shrimp Rice Noodles
|Prep Time: 15 mins|
|Cook Time: 15 mins|
|Total Time: 30 mins|
- 1 lb. raw shrimp
- 8oz rice noodles
- 4 tablespoons sriracha
- 3 tablespoons gluten-free soy sauce
- 2 tablespoons honey
- 2 tablespoons sesame oil
- 1/2 cup fresh cilantro
- 5 green onions, sliced thinly
- 2 medium zucchini, cut in half vertically, then sliced thinly
- 2 medium shallots
- 1 teaspoon red pepper flakes
- 4 large eggs
- dash of sea salt (optional)
- 1 tablespoon cannabis infused Olive Oil
- 1/2 teaspoon minced garlic
- Cook the rice noodles according to directions, normally that entails boiling for 4-5 minutes or until tender. Once the noodles are cooked, I rinse and drain the noodles under cold water.
- While the noodles are cooking, prep the food by slicing zucchini and shallots. Peel off the shrimp tails as well.
- While the noodles are cooking or while food is cooking, you can prepare the spicy sriracha sauce (this is added at the end). In a small bowl stir together the honey, soy sauce, sriracha, and 1 tablespoon sesame oil.
- Warm 1/2 tablespoon olive oil and red pepper flakes over low-medium heat for 1 minute. Whisk is egg. Scramble the eggs. Once the egg is done cooking, keep the pan on the burner but transfer eggs to a plate; set aside.
- Add 1/2 tablespoon of olive oil to the pan and increase the heat to medium-high. Add shrimp and cook for 2 minutes on each side, or just until firm and bright pink. Transfer to a clean plate without the extra water; set aside. If there is water in the pan, remove.
- Add 1 tablespoon sesame oil, zucchini, and shallots to the pan, increase heat to high; stir fry until just charred; about 3-5 minutes. Stir in garlic and cook for one minute.
- Add drained noodles to the skillet along with the cooked egg, shrimp, and prepared sauce. Turn the heat on to medium-low, and stir until everything is coated well with the sauce. Sprinkle the sliced green onions and cilantro and serve at once!