NUTRITION

SERVINGS

INGREDIENTS

8 oz Raw shrimp

1.5 oz Brown rice noodles

1 tsp Toasted sesame oil

1 cup Mung bean sprouts

0.5 cup Shredded carrots

2 clove Garlic

1 tsp Fresh ginger

1 tbsp Tamari

1 tbsp Fresh lime juice

1 tsp Chili garlic sauce

1 tsp Coconut aminos

2 tbsp Green onions

0.5 tbsp Crushed peanuts

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 until al dente; drain and set aside.

• 2

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

• 3

  Season the raw shrimp with sea salt and black pepper.

• 4

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

• 5

  Add the shrimp to the skillet and sear for 2-3 minutes per side until pink and opaque, then remove and set aside.

• 6

  In the same skillet, add the minced garlic, grated ginger, shredded carrots, and mung bean sprouts, sautéing for 2 minutes until the vegetables are slightly softened.

• 7

  Add the cooked noodles and seared shrimp back into the skillet.

• 8

  Pour the sauce over the noodle mixture and toss continuously for 1-2 minutes until the sauce has thickened slightly and coated everything evenly.

• 9

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