One of our easy weeknight meals, that’s full of flavor and takes one pot, are these Thai Chicken Lettuce wraps. We’ve been making them for several years now and they’re a huge hit with everyone in the house (also, anything that takes one pan is an added bonus during the week…). And since we’ve been feeling a bit adventurous in the kitchen over the past several weeks, we decided to elevate that recipe a bit and try using the same sauce in a different dish. Enter this Kelp Noodle Shrimp Stir-Fry.

Being gluten free, I’m always on the hunt for good alternatives in my favorite dishes, and I stumbled across Kelp Noodles a while back and decided to give them a try here…. and they didn’t disappoint. They’re flavorless, which makes them super easy to use in ramen soups, salads, and other dishes… they essentially take on a different flavor with the sauces and dressings you use. Of course, use whatever noodles you prefer….

This stir-fry was so full of flavor (also just one pot) and we can’t wait until we make it again. If you try it, I hope you enjoy!
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INGREDIENTS

1 package of Kelp Noodles
1 lb Shrimp
1 cup peas (we used frozen and then defrosted)
1.5 cups broccoli
Handful Shredded Carrots
2 medium bell peppers, thinly sliced
2 tbsp olive oil (for cooking)
2 tsp minced garlic (or more, depending on how you like it)
Salt
Pepper
2 Green Onions
1 tsp Ginger
2 tsp Minced Garlic
2 tsp Sriracha
2 tbsp Soy Sauce (or coconut aminos)
3 tbsp Peanut Butter

DIRECTIONS

Season shrimp with salt and pepper.
Whisk the ginger, 2 tsp garlic, sriracha, soy sauce, and peanut butter together to create sauce.
Heat a wok with olive oil, add in the other 2 tsp of garlic, and sauté for 1 minute, then add in vegetables and sauté until they are al dente. Set aside on a plate.
Sauté shrimp until it’s almost cooked through. Then add in the vegetables, kelp noodles, and the sauce. Mix together and simmer to allow flavors to blend and shrimp to finish cooking.
Top with sesame seeds and green onions.

Enjoy!