Have you heard about Palmini? It’s a great pasta substitute for those of us who are avoiding gluten or looking for Low Carb options! Palmini pasta is actually made from Hearts of Palm! And only has 2 net carbs per serving! You can find it on the pasta aisle at most grocery stores.
But how does it taste? I find them ‘zoodle-like’, and not as watery. The texture also has a little vegetable-like crunch, but the texture is so pasta-like it totally works!
I decided to test it out in a simple Shrimp Pad Thai recipe – and it was a huge success! The recipe only requires a few ingredients, One Pan(!), and then a quick toss in my favorite Thai Peanut Sauce! (Shocker!)
Check it out!
Gluten-free Shrimp Pad Thai with Palmini Noodles
Course: SeafoodCuisine: ThaiDifficulty: Easy2
servings10
minutes10
minutes20
minutesA healthy Shrimp Pad Thai recipe that is gluten-free thanks to Palmini, the noodle made from Hearts of Palm! Make your sauce ahead of time & dinner is done in a snap!
Ingredients
1 (14 oz.) can Palmini Linguine pasta
1/2 cup milk (dairy or nut)
2 tsp olive oil
1/2 lb. medium shrimp – peeled & deveined
1/4 tsp red pepper flakes – (optional)
2 cloves minced garlic
2 large eggs
1/2 cup shredded carrots
2 green onions – sliced
1 red bell pepper – cut into thin strips
Optional: chopped nuts, fresh cilantro, & lime wedges for garnish
- Thai Peanut Sauce
1 tsp. minced ginger
1 clove minced garlic
3 tbsp toasted sesame oil
1 1/2 tbsp honey or agave
2 tbsp soy sauce
1 ½ tbsp lime juice
1/4 cup orange juice
1/4 cup peanut butter
1/2 tsp salt
Optional: 1/2 tsp Sriracha sauce
Directions
- Drain Palmini noodles into a colander & rinse under cool water. Transfer noodles to a bowl and soak in 1/2 cup of milk to remove any bitter taste. Soak for 15 minutes, while prepping ingredients. Rinse & drain again.
- Meanwhile, add all of the Thai Peanut Sauce ingredients to a blender, and pulse a few times until fully combined.
- Heat oil in a large non-stick skillet or wok over Medium-High heat. Pat shrimp dry with a paper towel, and add to skillet. Sprinkle with red pepper flakes if desired, and cook just until shrimp turns pink, about 2 minutes.
- Add garlic & drained Palmini noodles to shrimp. Stir mixture to coat the noodles & shrimp with the garlic for about 30 seconds, then push ingredients to the outside of skillet. Add scrambled eggs to center of pan, and cook without stirring for about 1 minute, allowing egg to begin to set up. Then stir egg in with rest of mixture.
- Add carrots, chopped green onions & red bell pepper to the mixture. Toss to incorporate, then add approximately 1/4 cup of Thai peanut sauce to mixture, and heat through for 1-2 minutes.
- Serve immediately with optional garnishes! Enjoy!
Notes
- Note – Thai Peanut Sauce will keep in the refrigerator for up to 5 days if you have extra left over!
