I’m all about taking recipes from magazines, especially magazines like Clean Eating. I seriously love all of their recipes (although I’ll admit, I do not love all of their nutrition information, it’s not always accurate….). The July edition had this wonderful recipe for Thai Peanut Noodles with Shrimp.
It looked absolutely delicious, so of course I had to make it. I’m not one to go out and buy a bunch of new ingredients just to make one dish, because I can’t stand letting food go to waste (and that’s inevitably what happens when I buy unique ingredients for new recipes). I also have to modify recipes because of my low FODMAPs diet (such as the honey in this recipe). So, I took this recipe and made it my own, using the ingredients I already had in my kitchen.
Makes ~ 8 servings
1/3 cup unsweetened vanilla almond milk **
1/3 cup no-salt-added tomato juice
1/4 cup unsalted, natural peanut butter (smooth or crunchy)
1 T low sodium soy sauce
1 T sesame oil
1/4 tsp cayenne pepper
1 pound frozen, pre-cooked shrimp (or fresh!)
12 ounces whole wheat penne (~ 5 cups cooked) **
3 T parsley
3 T basil
3 T unsalted peanuts
Add avocado if you want. It adds even more creaminess and deliciousness **
**NOTE: This recipe still contains FODMAPs, so if you are on a low FODMAPs diet be warned that you should use soy milk instead of almond (although the almond milk might be fine too, it’s mostly water!), and look for gluten-free pasta. Also, be careful with the avocado, use only 1/4th cup or less, if you decide to add it to the recipe.
(Serving size, 1/8th of recipe)
QUESTION: Do you modify recipes? Do you like peanut butter in your noodles??