Pad Thai Wraps

• Gluten free

• Seafood

  • 1/2 lb Shrimp, cooked

• Produce

  • 10 Basil, leaves
  • 2 cups Bean sprouts
  • 1 bunch Cilantro
  • 2 Garlic cloves
  • 1 Lime, wedges
  • 1/2 cup Peanuts, roasted
  • 1 Preserved sweet radish
  • 1 Red bell pepper
  • 1 small bunch Scallions
  • 1 tsp Thai chilies, red

• Refrigerated

  • 2 Eggs

• Condiments

  • 2 tbsp Fish sauce
  • 1/2 cup Peanut butter, natural unsalted
  • 1 Soy sauce
  • 2 Squirt of agave
  • 3 tbsp Tamarind spread

• Pasta & Grains

  • 5 oz Rice noodles, cooked

• Oils & Vinegars

  • 3 tbsp Olive oil

• Bread & Baked Goods

  • 8 Rice paper wrappers

Found on ourfourforks.com

Description

Ingredients

• ½ cup natural unsalted peanut butter (or almond butter)
• 2 tablespoons tamarind paste
• 1 tablespoon fish sauce (or soy sauce or coconut aminos)
• squirt of agave or pinch of pure stevia extract, to taste
• 3 tablespoons olive oil
• 1 red bell pepper, thinly sliced
• 2 garlic cloves, minced
• 2 eggs (optional, simply omit if not using)
• ½ pound cooked shrimp (or ½ pound pressed tofu)
• 1 tablespoon fish sauce (or soy sauce or coconut aminos)
• 1 tablespoon tamarind paste
• squirt of agave or pinch of pure stevia extract, to taste
• 2 cups bean sprouts
• small bunch of scallions, thinly sliced
• 5 oz rice noodles, cooked
• 1 teaspoon crushed red Thai chilies (less to taste – substitute with some crushed red pepper flakes)
• soy sauce to taste
• 8-10 rice paper wrappers
• ½ cup roasted peanuts, chopped (or roasted almonds)
• bunch of cilantro
• 10-20 basil leaves
• lime wedges
• preserved sweet radish (optional)

Directions

• Mix all ingredients in a bowl until well combined. Set aside.
• Heat a large skillet over medium high heat and add the olive oil.
• Sauté the red peppers until just soft, about 10 minutes.
• Add the minced garlic and eggs, if using, stirring quickly so the egg doesn’t stick to the bottom.
• Add the cooked shrimp, fish sauce (or soy sauce), tamarind paste and sweetener and stir until well combined for 2-3 minutes. If using tofu, cook a bit longer.
• Add the bean sprouts, scallions, cooked rice noodles and Thai chilies, stirring entire mixture until well combined.
• Remove from heat and set aside.
• Set up your workstation: you need a large bowl of warm water and a damp dishtowel.
• Put the wrap flat into the large bowl of warm water (without letting it curl) until soft, about one minute. Lay the wrap flat onto the damp dishcloth. Add about 1/10th of the filling mixture down the center and top with a sprinkling of roasted peanuts, some cilantro sprigs, 1-2 basil leaves, a dollop of the peanut spread and a squeeze of lime. Fold sides over the filling like a burrito (the ends first, then roll up lengthwise).