Pad Thai

Prep Time: 15 minutes 

Cook Time: 15 minutes 

Servings: 2-4



14 large Crepini® Egg Wraps with (Cauliflower or Gluten-Free Grains) 
2 tablespoons coconut oil
12 ounces large shrimp peeled & deveined
1 shallot, sliced thin
2 cloves garlic, minced
1 teaspoon fresh ginger, minced
2 large eggs
1 cup fresh bean sprouts
1 cup zucchini, diced

For the Sauce

¼ cup brown sugar or coconut sugar
3 tablespoons rice vinegar
2 tablespoons gluten-free fish sauce
2 tablespoons low-sodium soy sauce
2-3 tablespoons chili garlic sauce

For the Sauce

¼ cup peanuts, roughly chopped
2 tablespoons Thai basil, roughly chopped
Lime wedges, for serving



  1. Cut Crepinis into ¼-inch pasta-like slices. Separate the slices and set aside.
  2. To a large non-stick skillet over medium-high heat, warm the oil.
  3. Add the shrimp and cook just until they all turn pink, 5-7 minutes.
  4. Add the shallot, garlic, and ginger to the pan. Cook for an additional minute, then add the eggs to the pan. Cook, stirring constantly until the eggs are scrambled.
  5. Add bean sprouts and zucchini to the pan. Cook until fork tender, 3-5 minutes.
  6. Add Crepini noodles and sauce to the pan. Cook, stirring constantly to coat noodles (Note: they will break into pieces and that's ok).
  7. Remove from heat and stir in peanuts and basil. Divide between bowls and serve with lime wedges.


Nutritional Information (per serving)

Calories: 388 Total Fat: 19.4g Cholesterol: 337.5mg Sodium: 1,187mg Total Carbohydrates: 16.5g Protein: 34.8g

Tips & Tricks

You save over 30g of carbs per serving by substituting rice noodles with Crepini noodles!

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