Try this Paleo Drunken Noodles recipe, or contribute your own.
- salt and pepper to taste
- 1 medium onion sliced
- 1 1/2 c spaghetti squash (about half a medium squash)
- 2 tbs olive oil divided
- 16 oz frozen shrimp (i used jumbo yum)
- 4 tbs coconut aminos
- 2 tbs coconut sugar
- 2 tbs fish sauce
- 1/2 ime, freshly squeezed juice
- 1/2 sp red chili flakes
- 5-6 cloves garlic minced (used my garlic press)
- 3 thai bird's eye chillies minced
- 2 fat carrots sliced
- 2 small green pepper (or 1 large) sliced
- 1 cup thai basil or thai holy basil (i had access to tha
- Carbohydrate 27.4624000026586 g
- Cholesterol 0 mg
- Fat 7.03360000290199 g
- Fiber 4.7600001335144 g
- Protein 4.90160000369574 g
- Saturated Fat 1.05072000040189 g
- Serving Size 1 1 recipe (777g)
- Sodium 2864.21557855528 mg
- Sugar 22.7023998691442 g
- Trans Fat 0.26191000007985 g
- Calories 184 calories
Step-by-step
- In a bowl, combine coconut sugar, coconut aminos, fish sauce, lime juice, and red pepper flakes. Let the flavors marry while you chop your veggies.
- Heat 1 tbs oil in a skillet or wok over medium heat and add shrimp, salt and pepper. When done, set shrimp aside.
- Add another tbs oil in pan and add garlic and chilies. Stir-fry for a few minutes.
- Add carrots to pan and cover - cook until they turn just slightly softer.
- Add green pepper, onion, thai basil and marinade. Stir-fry for a couple minutes and then add spaghetti squash strands and shrimp. Toss everything together and serve.
- Preheat oven to 375.
- Cut the squash in half, scoop out the seeds, and add a little oil, salt and pepper to cut sides.
- Place squash cut side down in a baking dish.
- Bake for 45 minutes or until you can easily pierce the skin with a knife (cooking time depends on size of squash).
Swapping traditional rice noodles for roasted spaghetti squash fundamentally alters the moisture dynamics of this dish, requiring deliberate handling of the vegetable strands to avoid a watery finish. Spaghetti squash is naturally high in water, and if the roasted strands are added directly to the hot wok without first being allowed to drain of excess liquid, they will steam rather than toss properly with the aromatics and sauce. To prevent this sogginess, roast the squash cut side down at 375 degrees Fahrenheit for 45 minutes until a knife easily pierces the skin, then use a fork to scrape out the strands and let them sit in a colander for several minutes to release trapped moisture. This temperature and timing ensures the interior cooks through without burning the exterior flesh. Heat management in the wok dictates the final texture of the vegetables. Stir-frying the minced garlic, Thai bird's eye chilies, and sliced carrots requires medium heat; garlic burns quickly when exposed to high heat, turning bitter within seconds and ruining the entire sauce base. Combining the coconut aminos, fish sauce, coconut sugar, lime juice, and red chili flakes in a separate bowl beforehand allows the sugar to fully dissolve into the liquids before hitting the hot pan. Scaling this recipe up or down requires careful attention to surface area, as overcrowding a standard skillet will trap steam and prevent the vegetables from developing proper tender-crisp edges. When doubling the batch, cook the shrimp in two separate batches to maintain pan temperature and prevent them from releasing too much liquid all at once.
