Almond Butter Shrimp Pad Thai

***FREEZER FRIENDLY***  (simply thaw and reheat OR thaw and eat it cold)

NOTE: THIS RECIPE ONLY SERVES 2...SO DOUBLE IF FAMILY OF 4

Ingredients:

1 Tbsp low-sodium soy sauce OR BETTER:  coconut aninos
1 Tbsp water
1 Tbsp almond butter (or organic creamy peanut butter)
1 Tbsp sucanat (original recipe called for brown sugar)
1 Tbsp of apple cider vinegar (I use raw/unfiltered but I'm sure whatever would work)
2 tbsp of olive oil
1 tsp of minced garlic
1 tsp of minced ginger root (Yes, buy the real root and stick what you don't use in your freezer.  they freeze GREAT)
1/4 cup chopped green onion
1/4 cup finely sliced red pepper
1/4 cup finely sliced yellow pepper
12 medium sized shrimp, cooked (i cooked mine before hand in a little EVOO and set aside on a plate)
1/4 lb of whole wheat pasta...thin, spaghetti, rotini, pick your fav
crushed red pepper to taste
a little cilantro (OPTIONAL) to garnish
sea salt IF NEEDED

DIRECTIONS:
Boil your pasta noodles until cooked. Set aside.  (leave in water so it doesn't dry out)
In microwave safe bowl, combine soy sauce, water, almond butter, sucanat and vinegar.  cook on high 45 sec-1 minute. Take out and whisk until smooth.  Set aside.

In large wok pan, heat the olive oil on med-high heat.  Add the garlic and ginger and cook for about 1 minute and then add the peppers and green onion.  Cook about 2 minutes or so.  Strain the noodles then toss in w/ the peppers.  Add the shrimp and almond butter sauce.  Stir until thoroughly heated through.  Sprinkle in crushed red pepper if you like that kinda thing and garnish w/ some fresh cilantro if you have some.  If not, no biggie.  Salt to taste.

DELICIOUS!  I think it took me less than 10 minutes to prepare.
**For those who are in weight loss mode and are eating low carbs at night (you know who you are)...just pick out the shrimp and avoid the pasta.