NUTRITION

SERVINGS

INGREDIENTS

7 oz Shrimp

1.5 oz Brown rice noodles

1 tsp Toasted sesame oil

2 clove Garlic

1 tsp Fresh ginger

1 cup Mung bean sprouts

0.5 cup Shredded carrots

2 tbsp Lime juice

1 tbsp Tamari

1 tsp Chili garlic sauce

1 tsp Maple syrup

2 tbsp Green onions

1 tbsp Roasted peanuts

0.13 tsp Sea salt

0.13 tsp Black pepper

PREPARATION

• 1

  Place the brown rice noodles in a large bowl and cover with very hot water, soaking for 8-10 minutes until tender but firm, then drain and set aside.

• 2

  In a small jar, whisk together the lime juice, tamari, chili garlic sauce, and maple syrup to create the zesty pad thai sauce.

• 3

  Pat the shrimp dry with paper towels and season lightly with sea salt and black pepper.

• 4

  Heat the toasted sesame oil in a large wok or non-stick skillet over medium-high heat until shimmering.

• 5

  Add the shrimp to the wok and sear for 2 minutes per side until pink and opaque, then remove the shrimp and set aside on a plate.

• 6

  In the same wok, add the minced garlic and grated ginger, sautéing for 30 seconds until fragrant.

• 7

  Toss in the shredded carrots and mung bean sprouts, stir-frying for 1 minute to maintain their crispness.

• 8

  Add the drained noodles and cooked shrimp back into the wok, then pour the sauce over the mixture.

• 9

  Toss everything together for 1-2 minutes until the sauce has thickened slightly and coated every noodle.

• 10

  Divide the pad thai into bowls and garnish with sliced green onions and crushed roasted peanuts before serving hot.