NUTRITION

SERVINGS

INGREDIENTS

6.5 oz Shrimp

1.5 oz Brown rice noodles

1 large Egg

1 cup Bean sprouts

2 tbsp Scallions

1 tbsp Tamarind paste

1 tbsp Fish sauce

1 tbsp Coconut aminos

1 tsp Sesame oil

0.5 tsp Garlic

0.25 tsp Red pepper flakes

0.5 tbsp Crushed peanuts

1 wedge Lime

PREPARATION

• 1

  Soak the brown rice noodles in a bowl of very hot water for about 10 minutes until they are pliable but still have a firm bite.

• 2

  In a small jar, whisk together the tamarind paste, fish sauce, and coconut aminos until the mixture is smooth and well combined.

• 3

  Heat the sesame oil in a large wok or skillet over medium-high heat, then add the minced garlic and sauté for 30 seconds until fragrant.

• 4

  Add the shrimp to the pan and cook for 2-3 minutes until they turn pink and opaque, then push them to the outer edges of the wok.

• 5

  Crack the egg into the center of the pan, scramble it quickly with a spatula until just set, and then toss it together with the shrimp.

• 6

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

• 7

  Stir in the bean sprouts and sliced scallions, cooking for just 1 minute more until the sprouts are slightly softened but still crisp.

• 8

  Plate the noodles and garnish with crushed peanuts and a fresh lime wedge for a bright finish.