NUTRITION

SERVINGS

INGREDIENTS

7 oz shrimp

1.5 oz brown rice noodles

1 large egg

0.5 tsp sesame oil

1.5 tbsp tamari

1 tbsp lime juice

1 tsp fish sauce

1 tsp honey

0.25 tsp red chili flakes

1 clove garlic

1 tsp fresh ginger

1 cup bean sprouts

2 tbsp green onions

1 tbsp peanuts

2 tbsp fresh cilantro

PREPARATION

• 1

  Place the dry brown rice noodles in a large bowl and cover with very hot water. Let them soak for 10-15 minutes until tender but still firm, then drain and set aside.

• 2

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

• 3

  Heat the sesame oil in a large non-stick skillet or wok over medium-high heat. Add the minced garlic and grated ginger, sautéing for 30 seconds until fragrant.

• 4

  Add the shrimp to the skillet and cook for 2-3 minutes until they turn pink and opaque. Push the shrimp to one side of the pan.

• 5

  Crack the egg into the empty side of the skillet and scramble quickly until just set, then mix it into the shrimp.

• 6

  Add the drained noodles and the prepared sauce to the pan. Toss everything together for 1-2 minutes until the noodles are well-coated and the sauce has thickened slightly.

• 7

  Fold in the bean sprouts and green onions, cooking for just 30 seconds to maintain their crunch.

• 8

  Remove from heat and garnish with crushed peanuts and fresh cilantro before serving.