NUTRITION

SERVINGS

INGREDIENTS

6 oz shrimp

1 oz brown rice noodles

1 large egg

0 tsp toasted sesame oil

1 cup bean sprouts

2 stalks green onions

1 clove garlic

1 tbsp tamarind paste

1 tbsp tamari

1 tsp fish sauce

1 tsp honey

0.5 tbsp peanuts

0.25 tsp red pepper flakes

0.5 whole lime

PREPARATION

• 1

  Place the dry brown rice noodles in a large bowl and cover with very hot water. Let soak for 20-30 minutes until flexible but still firm (al dente), then drain and set aside.

• 2

  In a small bowl, whisk together the tamarind paste, tamari, fish sauce, honey, and red pepper flakes to create the Pad Thai sauce.

• 3

  Heat the toasted sesame oil in a large wok or non-stick skillet over medium-high heat. Add the shrimp and minced garlic, searing for 2 minutes per side until the shrimp are pink and opaque.

• 4

  Push the shrimp to one side of the wok. Crack the egg into the empty space and scramble quickly with a spatula until just set.

• 5

  Add the drained noodles and the prepared sauce to the wok. Toss everything together vigorously for 1-2 minutes until the noodles absorb the sauce and soften completely.

• 6

  Fold in the bean sprouts and sliced green onions, cooking for only 30 seconds to maintain their texture.

• 7

  Remove from heat and transfer to a plate. Garnish with crushed peanuts and serve with a fresh lime wedge to squeeze over the top.