Easy Paleo Pad Thai

Ingredients

• 5 tablespoons fish sauce
• 3 or 4 juicy limes
• 3 tablespoons coconut sugar (see note)
• 2-4 teaspoons sambal oelek or Asian garlic chili paste
• 2 teaspoons tapioca or arrowroot flour
• 1 pound of large uncooked shrimp, deveined and tails removed
• 3 tablespoons avocado or coconut oil
• 6 garlic cloves, minced
• 8 or 9 ounces of broccoli slaw (half of a 16-18 ounce bag)
• 2-3 medium zucchini, spiralized
• 1 handful of mung bean sprouts
• 3 sliced green onions
• 1/2 cup chopped fresh cilantro or basil (or both)
• 3-4 sliced radishes
• 2/3 cup whole or chopped cashews

Instructions

1. 1

   Whisk together the fish sauce, 1/4 cup of...: Whisk together the fish sauce, 1/4 cup of juice from about 2 of the limes, coconut sugar, sambal oelek, and tapioca flour and set aside. Slice any remaining limes into wedges and set aside for later.

2. 2

   Make sure the rest of the vegetable prep...: Make sure the rest of the vegetable prep is finished before you start cooking because it goes very quickly.(mincing the garlic, spiralizing the zucchini, etc.)

3. 3

   Heat the oil in a large skillet over...: Heat the oil in a large skillet over medium-high heat. When the oil is hot, add the shrimp to the skillet and cook until just barely pink (not all the way through). Transfer the shrimp to a plate.

4. 4

   Put the garlic and broccoli slaw in the...: Put the garlic and broccoli slaw in the skillet with half of the fish sauce mixture. Stir and cook for about 2-3 minutes until the broccoli slaw begins to soften.

5. 5

   Add the shrimp back to the skillet along...: Add the shrimp back to the skillet along with the zucchini noodles and the rest of the fish sauce mixture. Cook, tossing everything around with tongs until the shrimp is cooked through and the zucchini noodles are soft, but not mushy.

6. 6

   Transfer the shrimp and vegetables to a large...: Transfer the shrimp and vegetables to a large serving bowl and add the garnishes to the top (bean sprouts, green onions, cilantro/basil, radishes, and cashews).

7. 7

   Serve with lime wedges.