NUTRITION

SERVINGS

INGREDIENTS

7 oz Shrimp

1.25 oz Brown rice noodles

1 large Egg

1 tsp Avocado oil

1 tsp Peanuts

1 cup Bean sprouts

0.5 cup Carrots

1 tbsp Tamari

1 tsp Fish sauce

1 tbsp Lime juice

0.25 tsp Red pepper flakes

1 clove Garlic

1 tsp Fresh ginger

2 tbsp Green onions

1 tbsp Fresh cilantro

PREPARATION

• 1

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

• 2

  In a small jar, whisk together the tamari, fish sauce, lime juice, and red pepper flakes to create the zesty Pad Thai sauce.

• 3

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

• 4

  Add the shrimp to the skillet and sear for 2 minutes per side until pink and opaque, then remove the shrimp and set aside.

• 5

  In the same skillet, add the minced garlic and grated ginger, sautéing for 30 seconds until fragrant.

• 6

  Toss in the shredded carrots and bean sprouts, stir-frying for 1-2 minutes until slightly softened but still crisp.

• 7

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

• 8

  Add the drained noodles and cooked shrimp back into the pan, pouring the sauce over everything.

• 9

  Toss vigorously for 1-2 minutes until the noodles are well-coated and the sauce has thickened slightly.

• 10

  Remove from heat and garnish with sliced green onions, fresh cilantro, and crushed peanuts before serving.