NUTRITION

SERVINGS

INGREDIENTS

6 oz Wild-caught shrimp

1.25 oz Brown rice noodles

1 large Pasture-raised egg

1 tsp Avocado oil

1 tbsp Tamarind paste

1 tbsp Red Boat fish sauce

1 tbsp Coconut aminos

1 cup Mung bean sprouts

2 tbsp Green onions

1 clove Garlic

0.25 oz Dry roasted peanuts

0.5 whole Lime

0.25 tsp Red pepper flakes

PREPARATION

• 1

  Place the brown rice noodles in a bowl of very hot water and soak for 20-30 minutes until flexible but still firm.

• 2

  In a small bowl, whisk together the tamarind paste, fish sauce, and coconut aminos until well combined.

• 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 minutes per side 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 into the shrimp.

• 6

  Drain the noodles and add them to the pan along with the prepared sauce and red pepper flakes, tossing constantly for 2 minutes.

• 7

  Fold in the mung bean sprouts and green onions, cooking for just 1 minute until the sprouts are slightly wilted but still crisp.

• 8

  Serve immediately topped with crushed dry roasted peanuts and a fresh squeeze of lime juice.