NUTRITION

SERVINGS

INGREDIENTS

7 oz Raw shrimp

1 oz Brown rice noodles

0.5 tbsp Avocado oil

1 cup Mung bean sprouts

0.5 cup Shredded carrots

1 clove Garlic

1 tbsp Tamari

1 tbsp Lime juice

1 tsp Chili garlic sauce

1 tsp Fish sauce

1 tbsp Fresh cilantro

1 tbsp Green onions

1 tsp Sesame seeds

PREPARATION

• 1

  Prepare the brown rice noodles according to package instructions by soaking in hot water until tender, then drain and set aside.

• 2

  In a small mixing bowl, whisk together the tamari, lime juice, chili garlic sauce, and fish sauce to create the pad thai sauce.

• 3

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

• 4

  Add the shrimp to the skillet and sauté for 2-3 minutes until they turn pink and become opaque.

• 5

  Stir in the minced garlic, shredded carrots, and mung bean sprouts, cooking for an additional 2 minutes until the vegetables are slightly softened.

• 6

  Add the drained noodles and the prepared sauce mixture to the skillet, tossing vigorously to ensure everything is well-coated and heated through.

• 7

  Remove from heat and garnish with fresh cilantro, sliced green onions, and sesame seeds before serving immediately.