NUTRITION

SERVINGS

INGREDIENTS

1.5 oz brown rice noodles

6 oz large shrimp

1 large egg

1 tsp avocado oil

1 tbsp tamarind paste

1 tbsp coconut aminos

1 tsp fish sauce

1 cup bean sprouts

2 tbsp green onions

1 tbsp crushed peanuts

0.5 whole lime

0.25 tsp red pepper flakes

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 bowl, whisk together the tamarind paste, coconut aminos, and fish sauce to create the Pad Thai sauce base.

• 3

  Heat the avocado oil in a large skillet or wok over medium-high heat and add the shrimp, searing for 2 minutes per side until pink and opaque.

• 4

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

• 5

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

• 6

  Fold in the bean sprouts, sliced green onions, and red pepper flakes, removing from heat immediately to keep the sprouts crisp.

• 7

  Transfer to a plate and garnish with crushed peanuts and a generous squeeze of fresh lime juice before serving.