NUTRITION

SERVINGS

INGREDIENTS

7 oz shrimp

1 large egg

0.75 oz brown rice noodles

0.5 tsp avocado oil

1 cup bean sprouts

0.25 cup carrots

1 tbsp peanuts

1 tbsp lime juice

1 tbsp coconut aminos

1 tsp fish sauce

1 tsp chili paste

2 tbsp scallions

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  In a small bowl, whisk together the lime juice, coconut aminos, fish sauce, and chili paste to create the pad thai sauce.

• 3

  Heat the avocado oil in a large wok or non-stick skillet over medium-high heat.

• 4

  Add the minced garlic and shrimp to the pan, seasoning with sea salt and black pepper, and sauté until the shrimp are pink and opaque.

• 5

  Push the shrimp to one side of the pan and crack the egg into the empty space, scrambling it quickly until just set.

• 6

  Add the cooked noodles, bean sprouts, and shredded carrots to the wok.

• 7

  Pour the prepared sauce over the ingredients and toss everything together for 1-2 minutes until the vegetables are slightly softened and the sauce is well-distributed.

• 8

  Garnish with sliced scallions and crushed peanuts before serving warm.