NUTRITION

SERVINGS

INGREDIENTS

6 oz shrimp

1.5 oz brown rice noodles

1 large egg

1 tsp avocado oil

1 cup bean sprouts

2 tbsp scallions

1 clove garlic

1 tbsp tamari

1 tsp fish sauce

1 tbsp lime juice

1 tsp coconut sugar

0.5 tbsp peanuts

0.25 tsp red pepper flakes

PREPARATION

• 1

  Prepare the brown rice noodles by soaking them in hot water for 8-10 minutes until tender but firm, then drain and set aside.

• 2

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

• 3

  Heat the avocado oil in a large wok or skillet over medium-high heat and sauté the minced garlic for 30 seconds until fragrant.

• 4

  Add the shrimp to the pan and cook for 2-3 minutes until pink and opaque, then push them to one side of the pan.

• 5

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

• 6

  Add the soaked noodles and the prepared sauce to the pan, tossing everything together for 1-2 minutes until the noodles are well-coated.

• 7

  Fold in the bean sprouts and scallions, then serve immediately topped with crushed peanuts for a satisfying crunch.