A low carb, gluten-free and paleo/keto friendly Thai-inspired dish.
- 1 package NuPasta or konjac noodle brand of your choice
- 1 cup cooked shrimp
- 1 cup spiralled carrots (or shredded)
- 1 tbsp green onion diced
- 1/2 tsp garlic powder
- 1 tbsp avocado oil
- 1 tsp red pepper chilli flakes
- 1 tbsp almond butter
- 1 tbsp sesame oil
- 1 tbsp water if needed
Add the avocado oil to a frying pan with garlic powder, green onion and carrots. Cook until the carrots start to soften
In the meantime combine almond butter, chili flakes and sesame oil. If you need the sauce to be thinner you can slowly add some water or more oil. This amount of sauce will serve 1-2 people
Once the carrots begin to soften, mix in konjac noodles and cooked shrimp. Let heat for a couple minutes.
Remove from heat and drizzle with almond sauce