Shrimp Pad Thai


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We often ask you what foods that you miss since being on the Autoimmune Protocol. Consistently Asian cuisine is at the top of the list. While it isnt easy to recreate because of the limitations, Chef Ann is up to the challenge. Have you had Rutabagas before? Spiralized they make great noodles! Combined with Zoodles, carrots and cabbage this dish is loaded with veggies and shrimp. Check it out!

Shrimp, rutabaga, green cabbage, zucchini, carrot, pineapple juice, tamarind, Red Boat fish sauce, coconut aminos (coconut tree sap, sea salt), extra virgin olive oil, garlic, scallions, arrowroot powder, cilantro

Thawing: Must be received and stored frozen until “use-by” date. Can be held refrigerated for up to 3 days prior to consumption. Reheating: Remove container from freezer and defrost in refrigerator. Oven - Preheat oven to 350°F. Remove film from tray and cover with foil. Place cookie sheet and heat for 13-15 minutes until hot all the way through (155°F). Microwave - Pull back film to vent and heat on high for 3 minutes until hot all the way through (155°F). Stovetop - Pour contents of tray into a skillet and sauté over medium heat for 3-5 minutes stirring occasionally, until hot all the way through. Trays are not toaster oven safe.

Servings per package - 1
Serving size - 11 ounces
Per serving: Calories 260, Total Fat 7g, Saturated Fat 1.5g, Trans Fat 0g, Cholesterol 200mg, Sodium 1540mg, Carbohydrates 22g, Dietary Fiber 3g, Sugars 12g, Protein 24g, Vitamin A 60%, Vitamin C 100%, Calcium 15%, Iron 8%.