NUTRITION

SERVINGS

INGREDIENTS

6 oz shrimp

1 large egg

1.5 oz brown rice noodles

1 tsp avocado oil

1 tbsp tamari

1 tsp fish sauce

1 tsp maple syrup

1 tbsp lime juice

1 cup bean sprouts

2 whole green onions

1 clove garlic

0.25 tsp red pepper flakes

PREPARATION

• 1

  Place the brown rice noodles in a large bowl and cover with very hot water. Let soak for 8-10 minutes until tender but still firm, then drain and set aside.

• 2

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

• 3

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

• 4

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

• 5

  Crack the egg into the empty side of the pan and scramble quickly until just set. Mix the egg into the shrimp.

• 6

  Add the drained noodles and the prepared sauce to the pan. Toss everything together vigorously for 1-2 minutes until the noodles are well-coated and have absorbed most of the sauce.

• 7

  Fold in the bean sprouts and sliced green onions. Cook for one more minute until the sprouts are slightly wilted but still crunchy.

• 8

  Remove from heat and serve immediately with an extra squeeze of fresh lime if desired.