NUTRITION

SERVINGS

INGREDIENTS

7 oz shrimp

1 oz brown rice noodles

1 large egg

1 tsp toasted sesame oil

1 tbsp coconut aminos

1 tbsp lime juice

1 tsp sambal oelek

1 cup bean sprouts

0.5 cup shredded carrots

2 stalks green onions

1 clove garlic

0.25 tsp sea salt

0.25 tsp red pepper flakes

PREPARATION

• 1

  Cook the brown rice noodles according to package instructions until al dente, then drain and set aside.

• 2

  In a small bowl, whisk together the coconut aminos, lime juice, and sambal oelek 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 and shrimp to the skillet, seasoning with sea salt and red pepper flakes; 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 until fully cooked.

• 6

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

• 7

  Pour the sauce over the mixture and toss everything together for 1-2 minutes until the vegetables are slightly softened and the noodles are well coated.

• 8

  Garnish with sliced green onions and serve immediately.