NUTRITION

SERVINGS

INGREDIENTS

6 oz shrimp

1.5 oz brown rice noodles

1 large egg

1 tsp avocado oil

1 tbsp tamari

1 tbsp lime juice

0.5 tbsp chili paste

1 tsp honey

1 clove garlic

0.5 cup bean sprouts

0.25 cup shredded carrots

2 tbsp scallions

1 tbsp peanuts

1 tbsp fresh cilantro

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  In a small jar, whisk together the tamari, lime juice, chili paste, and honey to create the zesty sauce.

• 3

  Heat the avocado oil in a large skillet or wok over medium-high heat. Add the minced garlic and shrimp, seasoning with sea salt and black pepper.

• 4

  Sear the shrimp for 2 minutes per side until pink and opaque, then push them to one side of the pan.

• 5

  Crack the egg into the empty side of the pan and scramble quickly until just set.

• 6

  Add the drained noodles, shredded carrots, and the prepared sauce to the pan, tossing everything together for 1-2 minutes until the noodles are well coated.

• 7

  Fold in the bean sprouts and scallions, cooking for an additional 30 seconds to retain their crunch.

• 8

  Divide the Pad Thai into a bowl and garnish with crushed peanuts and fresh cilantro before serving.