Monday, October 17, 2011

Green Curry Shrimp w Cellophane Noodles

I'll admit it, I'm a girl who likes noodles. Before Paleo I stuck to rice noodles and brown rice pasta, so it's not the gluten I miss. I just love to slurp down a noodle with a stir-fry, or have a comforting bow of penne with the kids.

Sure, I've made zucchini noodles and enjoyed them very well. I wasn't as keen on spaghetti squash, but perhaps I'll revisit them and try to keep an open mind. I tried the shirataki "Miracle" noodles and found them a bit tasteless and a little scary.

Which leads me to my favorite stir-fry treat: cellophane noodles. They are noodles make from sweet potato starch that work delightfully well in Asian soups and other dishes. I don't eat them often, but every few months or so I pick up a package at Whole Foods and enjoy them entirely.

Tonight I paired my noodles with one of the many lbs. of shrimp I also picked up at WF (it was their annual stock-up sale before the holidays). Since I was already in the mecca of exotic, healthy ingredients I also left with lemongrass and green curry paste this morning.

Hello, happy dinner!

Thai Green Curry Shrimp with Noodles made both me and the caveman quite pleased. We got our noodle fix without straying too far from Paleo, and without feeling all bloated or yucky due to carb overload.


The sauce was absolutely delicious but definitely spicy! I don't tend to shy away from heat, but I confess I had to add a pinch of stevia to balance the green curry (of which I used two BIG tablespoons...)

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