Author: Dr. Michelle Durkin on 14 November 2017
One of my favourite take-out meals used to be pad thai but I stopped eating it because of all the pasta. Even though it is gluten-free (rice pasta) there are still too many carbs in it to be healthy for my blood sugar (in a previous post, I discussed how my thyroid is so much healthier since I lowered my blood sugar). So I went without eating pad thai for two years – but then I found this recipe.
Stuffed full of veggies, this recipe is quick and easy to make. Perfect for those Friday nights when you have a long week at work and take-out is calling your name. You can also make it with shrimp, chicken, or even tofu.
Shrimp Pad Thai (courtesy of thepaleomom.com)
Servings or Yield: 2 to 3
Prep time: 10 minutes
Cook time: 10 minutes
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