NUTRITION

SERVINGS

INGREDIENTS

7 oz shrimp

1.5 oz brown rice noodles

1 cup bean sprouts

0.5 cup shredded carrots

1 tsp sesame oil

1 tbsp tamari

1 tbsp fresh lime juice

1 tsp maple syrup

0.5 tsp red chili flakes

1 clove garlic

1 tbsp fresh cilantro

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Prepare the brown rice noodles according to package instructions, draining and setting aside once tender.

• 2

  In a small bowl, whisk together the tamari, fresh lime juice, maple syrup, and red chili flakes to create the pad thai sauce.

• 3

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

• 4

  Add the minced garlic and shrimp to the skillet, seasoning with sea salt and black pepper.

• 5

  Sauté the shrimp for 2-3 minutes until they turn pink and are just cooked through.

• 6

  Toss in the shredded carrots and bean sprouts, stir-frying for 1 minute until slightly softened but still crisp.

• 7

  Add the cooked noodles and the prepared sauce to the skillet.

• 8

  Toss everything together for 1-2 minutes until the noodles are well-coated and the dish is heated through.

• 9

  Garnish with fresh chopped cilantro and an extra squeeze of lime before serving.