NUTRITION

SERVINGS

INGREDIENTS

8 oz wild-caught shrimp

1.5 oz brown rice noodles

1 tsp toasted sesame oil

1 cup fresh bean sprouts

2 cloves garlic

1 tbsp coconut aminos

1 tbsp lime juice

0.5 tsp red chili flakes

2 stalks green onions

2 tbsp fresh cilantro

0.25 tsp sea salt

PREPARATION

• 1

  Prepare the brown rice noodles according to package instructions by soaking in hot water until tender, then drain and set aside.

• 2

  In a small mixing bowl, whisk together the coconut aminos, fresh lime juice, and red chili flakes to create the pad thai sauce.

• 3

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

• 4

  Add the minced garlic to the skillet and sauté for 30 seconds until fragrant, being careful not to burn it.

• 5

  Add the shrimp and sea salt to the pan, cooking for 2-3 minutes per side until they are pink and opaque.

• 6

  Toss the cooked rice noodles into the skillet along with the prepared chili-lime sauce, stirring constantly to coat the noodles evenly.

• 7

  Fold in the fresh bean sprouts and sliced green onions, cooking for just 60 seconds to maintain a crisp texture.

• 8

  Remove from heat and garnish with chopped fresh cilantro before serving immediately.