NUTRITION

SERVINGS

INGREDIENTS

6 oz Large shrimp

1.5 oz Brown rice noodles

1 large Egg

0.5 tsp Toasted sesame oil

1 tbsp Tamari

1 tbsp Lime juice

1 tsp Coconut aminos

1 cup Mung bean sprouts

0.25 cup Green onions

0.5 tbsp Crushed peanuts

0.25 tsp Red pepper flakes

1 clove Garlic

PREPARATION

• 1

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

• 2

  In a small jar, whisk together the tamari, lime juice, and coconut aminos to create the signature savory-tart sauce base.

• 3

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

• 4

  Add the minced garlic and red pepper flakes, sautéing for 30 seconds until fragrant before adding the shrimp.

• 5

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

• 6

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

• 7

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

• 8

  Fold in the mung bean sprouts and sliced green onions, cooking for just 30 seconds more to maintain their crisp texture.

• 9

  Divide the pad thai into a bowl and garnish with the crushed peanuts before serving warm.