Vegetable Crab Pad Thai

Life gets away from you sometimes. These last few weeks have been quite a rollercoaster.  The ups and downs of trying to save money are never easy. It is often difficult to find quality food that is both cheap and gluten free. This recipe happens to be all of that with fair does of vegetables and protein. By using canned seafood (this week’s was on sale for me!) you can save some major dollars.

1 ½ Tbsp Vegetable or Canola Oil

2 Large Garlic Cloves, Minced

2 Shallots, Minced

1 Small Can Crabmeat (Pink or White)

2 Fresh Eggs, Beaten

1 Package Brown Rice Noodles

1 Carrot, Shredded

½ Small Zucchini, Shredded

Sauce:

4 Tbsp Lime Juice

3 Tbsp Fish Sauce

2 Tbsp Sugar

1 Tbsp Tamari or Soy Sauce

Garnish:

2 Tbsp Cilantro (Optional)

3 Tbsp Peanuts, Crushed

3 Scallions, Sliced Thin

Lime Wedges

Bring 4 quarts water to a boil. Add noodles and boil for 4 to 5 minutes. Stir occasionally. Drain and rinse under cold water.  Set aside. Mix Lime juice, fish sauce, sugar and tamari in a small bowl. Set aside. Heat large skillet over medium-high heat and add 1 Tbsp oil, garlic, shallots. Cook for a few minutes until fragrant.  Add eggs and scramble until just cooked. Set aside.  Add carrots and zucchini and stir fry for 2 to 3 minutes.  Set aside with eggs. Add ½ Tbsp oil to pan over medium heat.  Add noodles and sauce to pan. Toss until well mixed. Add egg mixture, vegetables and crabmeat. Mix again to combine.  Cook for 2 to 3 minutes. Garnish with cilantro, peanuts, scallions and lime wedges.