NUTRITION

SERVINGS

INGREDIENTS

7 oz shrimp

1 oz brown rice noodles

1 large egg

1 tsp sesame oil

1 tbsp tamari

1 tbsp lime juice

0.5 tbsp chili paste

1 cup bean sprouts

0.5 cup carrots

2 tbsp green onions

1 tsp fish sauce

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Place the dry 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 glass jar, whisk together the tamari, lime juice, chili paste, and fish sauce to create the zesty Pad Thai sauce.

• 3

  Season the shrimp with sea salt and black pepper.

• 4

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

• 5

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

• 6

  In the same skillet, crack the egg and scramble quickly until just set.

• 7

  Add the shredded carrots and soaked noodles to the skillet, tossing with the egg for 1 minute.

• 8

  Pour the prepared sauce over the noodle mixture and add the cooked shrimp and bean sprouts back into the pan.

• 9

  Toss everything together for 1-2 minutes until the sauce is thickened and the sprouts are slightly wilted.

• 10

  Garnish with sliced green onions and serve immediately.