Thai Shrimp and Noodles (with Coconut Oil)
Spicy stir-fry with broccoli and brown rice noodles
Ingredients
- 4 ounces brown rice noodles, maifun
- 1/4 cup coconut oil
- 1 medium onion, chopped
- 2 Anaheim peppers, seeded and diced
- 2 poblano peppers, seeded and diced
- 1 head broccoli, chopped
- 1 teaspoon green curry paste
- 1 pound shrimp, peeled and deveined (tails removed)
- 1/4 cup fish sauce
Instructions
- Soak noodles in hot (not boiling) water until they are pliable, at least 10 minutes.
- In the meantime, heat coconut oil in a wok or large skillet. Sauté onion and peppers for about 5 minutes, stirring often.
- Add broccoli and continue cooking for another 5 minutes or so.
- Add curry paste and shrimp. Stir-fry until shrimp is almost opaque.
- Drain noodles and add to pan. Heat for 1-2 minutes.
- Remove from heat and stir in fish sauce. Serve immediately.
Notes
The Sodium in this recipe is coming from the fish sauce, curry paste, and shrimp. If you are watching your Sodium intake, you may want to reduce the quantities of these ingredients, especially the fish sauce which contributes about 84% of the Sodium in this recipe.
If you are watching your Cholesterol, you may want to reduce the amount of shrimp you use.
See above for a discussion about the Saturated Fat in this recipe.
Nutrition Info Per Serving
Nutrition Facts
Thai Shrimp and Noodles (with Coconut Oil)
Serving Size
0 g
Amount per Serving
Calories
433
% Daily Value*
Fat
17
g
26
%
Saturated Fat
14
g
70
%
Trans Fat
0
g
Polyunsaturated Fat
0
g
Monounsaturated Fat
0
g
Cholesterol
171
mg
57
%
Sodium
1.603
mg
0
%
Potassium
0
mg
0
%
Carbohydrates
38
g
13
%
Fiber
7
g
28
%
Sugar
5
g
6
%
Protein
32
g
64
%
Vitamin A
0
IU
0
%
Vitamin C
0
mg
0
%
Calcium
0
mg
0
%
Iron
0
mg
0
%
Net carbs
31
g
* Percent Daily Values are based on a 2000 calorie diet.