NUTRITION

SERVINGS

INGREDIENTS

6 oz shrimp

1.5 oz rice noodles

1 large egg

1 tsp avocado oil

1 cup bean sprouts

0.5 cup carrots

2 tbsp green onions

1 tbsp tamari

1 tbsp lime juice

1 tsp chili paste

1 tsp honey

0.5 tbsp peanuts

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Soak the rice noodles in a bowl of hot water for 8-10 minutes until tender but firm, then drain and set aside.

• 2

  In a small bowl, whisk together the tamari, lime juice, chili paste, and honey to create the Pad Thai 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 sear for 2 minutes per side until pink and opaque.

• 5

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

• 6

  Add the soaked noodles, shredded carrots, and bean sprouts to the skillet, then pour the sauce over the mixture.

• 7

  Toss all ingredients together for 1-2 minutes until the noodles are well-coated and the vegetables are slightly softened.

• 8

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