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Shrimp & Zucchini Pad Thai

  • 25 min
    Prep Time
  • 45 min
    Total Time
  • 4 people


  • 2 zucchini spiralized (use paper towels to squeeze out excess water)
  • 2 lime(about 4 tbsp lime juice)
  • 1/2 cup Pacific Foods™ Organic Mushroom Broth
  • 2 tablespoons honey
  • 2 tablespoons fish sauce
  • 1 tablespoon coconut aminos
  • 1 tablespoon sriracha hot chili sauce
  • 1 teaspoon rice wine vinegar
  • 2 tablespoons clarified butter(ghee) or coconut oil
  • 3/4 pound uncooked shrimp, peeled and deveined
  • 2 cloves garlic, thinly sliced
  • 1 red bell pepper, sliced
  • 8 ounces shiitake mushrooms, thinly sliced
  • 3 egg, beaten
  • 2 cups bean sprouts
  • 4 green onion, chopped
  • 1/3 cup cashews, chopped
  • 1/2 cup fresh chopped cilantro
  • 1 teaspoon dried red pepper flakes


  • Stir the broth, lime juice, fish sauce, honey, coconut aminos, sriracha and vinegar in a small bowl. Season the shrimp with salt and pepper. Heat half the ghee in a 12-inch skillet over medium-high heat. Add the shrimp and cook for 3 minutes or until lightly browned and done. Remove the shrimp from the skillet. Heat the remaining ghee in the skillet. Add the mushrooms, bell pepper and garlic and cook until the vegetables are tender. Remove the vegetables from the skillet. Add the eggs to the skillet and cook until softly set. Stir in the cooked shrimp and vegetables, the zucchini noodles, bean sprouts and green onion. Add the broth mixture and toss to coat. Cook for 3 minutes or until the zucchini noodles are tender, stirring occasionally (try not to break up the noodles). Serve topped with the cilantro, cashews and crushed red pepper.