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Shrimp Pad Thai with Vegetable Noodles
JESSICA GAVIN16Ingredients
30Minutes
380Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1/4 cup fruit (Smucker’s, & Honey Strawberry Jalapeno Fruit Spread)
- 1 Tbsp. lemon juice
- 2 Tbsp. fish sauce
- 2 Tbsp. honey
- 3 squash (large, zucchini and yellow squash,, 5 cups spiralized)
- 3 large carrots (2 cups spiralized)
- 1 Tbsp. vegetable oil
- 2 garlic cloves (minced)
- 8 oz. medium shrimp (16/20 size)
- 1 cup firm tofu (diced, ½ inch cubes)
- 1 cup bean sprouts
- 2 eggs (lightly beaten)
- 1/4 cup peanuts (roughly chopped)
- 2 Tbsp. sliced green onions (thinly)
- cilantro (for garnish, optional)
- 1 lime (sliced into wedges)
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NutritionView More
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380Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories380Calories from Fat150 |
| % DAILY VALUE |
| Total Fat17g26% |
| Saturated Fat2.5g13% |
| Trans Fat0g |
| Cholesterol190mg63% |
| Sodium870mg36% |
| Potassium950mg27% |
| Protein29g |
| Calories from Fat150 |
| % DAILY VALUE |
| Total Carbohydrate33g11% |
| Dietary Fiber7g28% |
| Sugars16g |
| Vitamin A210% |
| Vitamin C45% |
| Calcium60% |
| Iron30% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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