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pb2 shrimp pad thai

adapted from here!

low carb, low sugar, low sodium, and low-calorie.  yes, pad thai!!!!! one of my fav Thai dishes that i only enjoyed on occasion until now.

PB2 Shrimp Pad Thai

the stuff:

  • 1 lb shrimp (i used jumbo 16/20 count)
  • 1 large shallot, chopped
  • 2 tsp fresh ginger, chopped
  • 1 cup low sodium chicken broth
  • 6 tbsp original PB2
  • 5 tbsp water
  • 1/4 cup liquid aminos
  • 1 tsp sriracha hot sauce
  • 1/2 tsp sesame oil
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tbsp coconut crystals
  • 2 carrots, sliced thinly long ways
  • 8 green onions, chopped
  • 1 sweet red bell pepper, chopped
  • 1 bunch fresh cilantro, chopped
  • 6 oz  Sea Tangle Green Tea Kelp Noodles ( i only had half the bag left, but use the entire bag if you want)

do this:

  1. cook the shrimp with half of the chopped shallot, cilantro, onion powder, and garlic powder until done, about 5-6 minutes in a covered saute pan.
  2.  take them out and set them aside.
  3. combine ALL liquids in one bowl along with the coconut crystals.
  4. grab another bowl and add your PB2 (in powder form).
  5. make a well (small hole) in the PB2 bowl and pour in your liquids and mix it until you have a creamy consistency.  too thick? add more water.
  6. throw the veggies (shallots, carrots, red pepper, green onion, ginger, cilantro) into your saute pan and toss them around until tender; about 2-3 minutes.
  7. add your kelp noodles into the saute pan with the veggies, and pour the  sauce on top and mix well.
  8. finally, add the shrimp back in, toss one more time, and serve.

original PB2 – peanut butter minus the fat and oil in powder form.  if you can’t find it in the store, ask somebody!! and make sure you’re not using the chocolate flavor for this recipe either.  although that might not turn out too bad.

use fresh or frozen shrimp – i used jumbo 16/20.

get out your cutting board.

s/n: i’ve been meaning to go to Bed Bath and Beyond to get me some more kitchen gadgets!  i used a potato peeler on the carrots and just finely sliced the peppers.  gonna go get a julien veggie cutter asap.

 kelp noodles.  don’t get scared, get familiar.  i’m super skeptical about trying swaps people claim ‘taste JUST like the real thing!!!!’ and clearly don’t.   i respect and consider that everyone’s palate is uniquely different, but my expectations are always high lol. anyway, they can be found at whole foods, but i ordered mine online from

those are the nutritional stats for the entire bag.  these things are ridiculously low in, well, everything!!  i will be using them a lot in upcoming recipes, so go find some.

straight outta the package, they have a crunchy texture even though the bag they come in is filled with water.  a friend of mine soaks her’s in lemon juice which produces a more noodle-like texture and taste.  thanks, Udochi;)  they soaked up ALL the peanutty goodness of the sauce exceptionally well.

these are the coconut crystals! they can be found at Whole Foods or online.  I subbed them for the brown sugar.  raw, all natural, gluten-free, etc… ok i know you can read 🙂


one huge pot can be split into 4 servings (4-5 shrimp)

the carbs come from the veggies!  you can totally use any kind of meat you’d like.  i’d pick lean chicken breast as my next option though.  also, i added some roasted, unsalted cashews on top just to make it pretty.  i was gonna use peanuts until i saw how much higher the stats are for them compared to many other nuts!  you can top your dish with whatever nut you like, (or not) but be sure to adjust your stats accordingly.


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