NUTRITION

SERVINGS

INGREDIENTS

6 oz shrimp

1 oz firm tofu

1 large egg

1 oz brown rice pad thai noodles

1 tsp avocado oil

1 tbsp tamari

1 tsp fish sauce

1 tsp tamarind paste

1 tsp maple syrup

1 cup bean sprouts

1 tbsp roasted peanuts

1 tbsp fresh cilantro

1 medium lime

0.25 tsp red pepper flakes

PREPARATION

• 1

  Place the dry rice noodles in a bowl of very hot water and soak for 20-30 minutes until pliable but still firm, then drain.

• 2

  In a small jar, whisk together the tamari, fish sauce, tamarind paste, maple syrup, and red pepper flakes to create the sauce.

• 3

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

• 4

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

• 5

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

• 6

  Fold in the bean sprouts and cook for an additional 30 seconds to slightly soften.

• 7

  Transfer to a plate and garnish with crushed peanuts, fresh cilantro, and a squeeze of lime from the wedges.