NUTRITION

SERVINGS

INGREDIENTS

6 oz shrimp

1 large egg

1.5 oz brown rice noodles

1 tsp toasted sesame oil

1 tbsp coconut aminos

1 tbsp fresh lime juice

0.5 tbsp chili garlic sauce

1 cup bean sprouts

0.5 cup shredded carrots

2 stalk green onions

0.5 tbsp crushed roasted peanuts

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Place the brown rice noodles in a large bowl and cover with very hot water, soaking for 8-10 minutes until tender but firm, then drain and set aside.

• 2

  In a small glass jar, whisk together the coconut aminos, fresh lime juice, and chili garlic sauce until well combined to create the zesty base.

• 3

  Heat the toasted sesame oil in a large wok or non-stick skillet over medium-high heat.

• 4

  Season the shrimp with sea salt and black pepper, then add them to the wok, searing for 2 minutes per side until pink and opaque.

• 5

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

• 6

  Add the drained noodles, shredded carrots, and half of the green onions to the wok, pouring the sauce over everything.

• 7

  Toss the mixture constantly for 2 minutes using tongs to ensure every noodle is coated and the vegetables are slightly softened.

• 8

  Fold in the fresh bean sprouts during the last 30 seconds of cooking to maintain their signature crunch.

• 9

  Divide the Pad Thai into bowls and garnish with the remaining green onions and crushed roasted peanuts before serving.