NUTRITION

SERVINGS

INGREDIENTS

7 oz raw shrimp

1.5 oz brown rice noodles

1 tsp avocado oil

1 cup bean sprouts

0.5 cup shredded carrots

2 tbsp green onions

1 clove garlic

1 tbsp lime juice

1 tbsp fish sauce

1 tbsp coconut aminos

0.25 tsp red pepper flakes

1 tsp peanuts

1 tbsp cilantro

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  In a small bowl, whisk together the lime juice, fish sauce, coconut aminos, and red pepper flakes to create the zesty sauce.

• 3

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

• 4

  Season the shrimp with sea salt and black pepper, then add them to the skillet and sauté until pink and opaque.

• 5

  Add the minced garlic, shredded carrots, and bean sprouts to the skillet, stir-frying for 2 minutes until the vegetables are slightly softened.

• 6

  Toss in the cooked noodles and pour the sauce over the mixture, stir-frying for another minute until everything is well-coated and heated through.

• 7

  Remove from heat and garnish with sliced green onions, chopped cilantro, and crushed peanuts before serving.