NUTRITION

SERVINGS

INGREDIENTS

7 oz shrimp

1.5 oz brown rice noodles

1 large egg

1 cup bean sprouts

0.5 cup shredded carrots

2 tbsp sliced scallions

1 tbsp tamari

1 tbsp lime juice

1 tsp honey

1 tsp chili garlic sauce

1 tsp sesame oil

1 tsp avocado oil

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Soak the brown rice noodles in 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, honey, and chili garlic sauce to create the zesty pad thai glaze.

• 3

  Heat the avocado oil in a large wok or skillet over medium-high heat, then add the shrimp seasoned with sea salt and black pepper.

• 4

  Sear the shrimp for 2 minutes per side until pink and opaque, then remove from the pan and set aside.

• 5

  In the same pan, add the sesame oil and crack the egg, whisking quickly to scramble until just set.

• 6

  Add the shredded carrots and bean sprouts to the pan, sautéing for 1 minute before tossing in the cooked noodles and shrimp.

• 7

  Pour the sauce over the mixture and toss vigorously for 1-2 minutes until everything is coated and steaming hot.

• 8

  Garnish with sliced scallions and serve immediately with an extra lime wedge if desired.