Looking for a healthy pasta that won’t break your new years resolutions to get fit? Yeah, me too.
These simply and healthy Spicy Sirarcha Shrimp Rice Noodles will satisfy your taste buds and make your husband fall in love with you all over again. The best part? These rice noodles come together faster than your favorite Thai place can deliver, guaranteed.
Sometimes, I am torn between going out and not having to cook OR staying home in my comfy clothes and eating in. Let’s just say this last Friday, my yoga pants won. I almost felt guilty for our boring Friday night, but then Ryan says “Hun, this is better than a restaurant”. Ohhhh Yeahhh.
I love rice noodles, yup sureeie.
This pasta won’t break your new years resolution to eat healthy!
In fact, it will fulfill your pasta cravings while not breaking your diet at all. As long as you use gluten-free soy sauce, this dish is completely gluten-fee; this spicy sriracha shrimp rice noodle pasta is a great choice if you suffer from celiac disease or have a gluten sensitivity.
Soy sauce is high in sodium, but this recipe has half to one third the sodium of any restaurant or frozen Thai rice noodles. According to the Center of Disease Control and Prevention, the average daily sodium intake for Americans age 2 years and older is 3,436 mg. That is a lot when we should only be eating 1,500 mg every day! I ate a frozen pad thai last week and found out it had 2,500 mg. Yeah that’s never happening again! Less learned – so make sure to check your labels! This spicy sriracha shrimp rice noodle pasta is definitely healthier than getting take-out or grabbing something out of the frozen section at the grocery store.
Plus, this rice noodle dish is packed with shrimp. I hate going out to Thai food and finding only 4-5 shrimp in my paid thai! You won’t have that issue here. My belief is that pasta should be about 50% pasta and 50% veggies and meat.
Speaking of New Years Resolutions! I totally noticed most of mine have to do with (1) food, (2) fitness, or (3) doing or accomplishing something new.
1. PR in a Half Marathon.
2. Post an average of 1 blog post a week on my new cooking blog.
3. Get fit! (Not my average normal fit, but super strong and toned!)
4. Be able to hold a 5 min plank.
5. Practice and get better at self control when it comes to chocolate….
6. Hike Lone Peak & Mt. Timp.
7. Find a new service opportunity I have never done before, and continue to serve.
8. Travel to somewhere I have never been before.
9. Accomplish these goals with enough time to make and accomplish a number 10!
The past year really was great, but I am ready to make 2015 even more fabulous! Last year I did something I never thought I was capable of doing and being any good at, I started this blog. This year, I want to be become a better version of myself. I want to work hard, play hard, and have a blast! Fitness is going to be one of my focuses for 2015, so get ready for lots of healthy and delicious food!
I attend a weekly sweat session put on by Stephanie Crandall. While reading her blog last week, I fell in love with this quote:
“Goals help propel you forward and transform insurmountable dreams into attainable realities. They help you discover what you truly want in life and are willing to work for. They’ll also make you accountable when you fail so that you can learn from your mistakes and course-correct.”
- 1 lb. raw shrimp
- 8oz rice noodles
- 4 tablespoons sriracha
- 3 tablespoons gluten-free soy sauce
- 2 tablespoons honey
- 2 tablespoons sesame oil
- ½ cup fresh cilantro
- 5 green onions, sliced thinly
- 2 medium zucchini, cut in half vertically, then sliced thinly
- 2 medium shallots
- 1 teaspoon red pepper flakes
- 4 large eggs
- dash of sea salt (optional)
- 1 tablespoons Olive Oil
- ½ teaspoon minced garlic
- Cook the rice noodles according to directions, normally that entails boiling for 4-5 minutes or until tender. Once the noodles are cooked, I rinse and drain the noodles under cold water.
- While the noodles are cooking, prep the food by slicing zucchini and shallots. Peel off the shrimp tails as well.
- While the noodles are cooking or while food is cooking, you can prepare the spicy sriracha sauce (this is added at the end). In a small bowl stir together the honey, soy sauce, sriracha, and 1 tablespoon sesame oil.
- Warm ½ tablespoon olive oil and red pepper flakes over low-medium heat for 1 minute. Whisk is egg. Scramble the eggs. Once the egg is done cooking, keep the pan on the burner but transfer eggs to a plate; set aside.
- Add ½ tablespoon of olive oil to the pan and increase the heat to medium-high. Add shrimp and cook for 2 minutes on each side, or just until firm and bright pink. Transfer to a clean plate without the extra water; set aside. If there is water in the pan, remove.
- Add 1 tablespoon sesame oil, zucchini, and shallots to the pan, increase heat to high; stir fry until just charred; about 3-5 minutes. Stir in garlic and cook for one minute.
- Add drained noodles to the skillet along with the cooked egg, shrimp, and prepared sauce. Turn the heat on to medium-low, and stir until everything is coated well with the sauce. Sprinkle the sliced green onions and cilantro and serve at once!