NUTRITION

SERVINGS

INGREDIENTS

7 oz shrimp

1 oz brown rice noodles

1 tsp toasted sesame oil

1 cup bean sprouts

0.25 cup shredded carrots

2 tbsp sliced scallions

1 tbsp coconut aminos

1 tsp fish sauce

1 tbsp lime juice

0.5 tsp red pepper flakes

1 clove garlic

1 tsp fresh ginger

PREPARATION

• 1

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

• 2

  In a small bowl, whisk together the coconut aminos, fish sauce, lime juice, and red pepper flakes 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 garlic and fresh ginger to the skillet, sautéing for 30 seconds until fragrant.

• 5

  Add the shrimp to the pan and cook for 3 minutes, stirring occasionally, until they are pink and opaque.

• 6

  Stir in the shredded carrots and bean sprouts, stir-frying for 1 minute to maintain their crisp texture.

• 7

  Add the drained noodles and the prepared sauce to the skillet, tossing everything together for 2 minutes until evenly coated and heated through.

• 8

  Serve immediately in a bowl topped with the sliced scallions.