Shrimp and Zucchini Pad Thai with Tamarind Glaze

Ingredients

• 200g large shrimp, peeled
• 3 medium zucchini, spiralized
• 3 tbsp tamarind paste
• 2 tbsp coconut aminos (soy-free)
• 1 tbsp honey
• 2 cloves garlic, minced
• 2 tbsp fish sauce
• 1 tbsp coconut oil
• 1/4 cup roasted peanuts, crushed
• lime wedges

Method

1. Heat coconut oil in a wok or large pan over high heat.
2. Add garlic and shrimp; cook for 2-3 minutes until shrimp turns pink and opaque, cooked through (63°C/145°F).
3. Mix tamarind paste, coconut aminos, honey and fish sauce; add to pan.
4. Toss in zucchini noodles and stir-fry for 2-3 minutes until tender-crisp.
5. Serve topped with crushed peanuts and fresh lime wedge.