NUTRITION

SERVINGS

INGREDIENTS

1.5 oz brown rice noodles

6 oz large shrimp

1 large egg

0.5 tsp avocado oil

1 cup mung bean sprouts

2 tbsp coconut aminos

1 tbsp fish sauce

1 tbsp lime juice

1 tsp honey

0.25 tsp red pepper flakes

1 clove garlic

2 stalks green onions

0.5 tbsp crushed peanuts

1 wedge lime

PREPARATION

• 1

  Soak the brown rice noodles in a bowl of very hot water for 8-10 minutes until tender but firm, then drain and set aside.

• 2

  In a small jar, whisk together the coconut aminos, fish sauce, lime juice, honey, and red pepper flakes to create the sauce.

• 3

  Heat the avocado oil in a large skillet or wok over medium-high heat. Add the minced garlic and shrimp, sautéing for 2-3 minutes until the shrimp are pink and opaque.

• 4

  Push the shrimp to one side of the pan and crack the egg into the empty space. Scramble the egg quickly until just set, then mix it into the shrimp.

• 5

  Add the drained noodles, sauce mixture, and bean sprouts to the pan. Toss everything together for 1-2 minutes until the noodles are well-coated and the sprouts begin to wilt.

• 6

  Remove from heat and stir in the sliced green onions.

• 7

  Plate the Pad Thai and garnish with crushed peanuts and a fresh lime wedge before serving.