NUTRITION

SERVINGS

INGREDIENTS

7 ounce Wild-caught shrimp

1 large Egg

0.5 ounce Brown rice noodles

0.5 tablespoon Roasted peanuts

0.5 teaspoon Toasted sesame oil

1 tablespoon Tamari

1 teaspoon Tamarind paste

0.5 teaspoon Maple syrup

1 cup Bean sprouts

2 whole Green onions

0.5 whole Lime

0.25 teaspoon Red pepper flakes

1 clove Garlic

PREPARATION

• 1

  Soak the brown rice noodles in a bowl of very hot water for 8-10 minutes until they are flexible but still firm to the bite, then drain and set aside.

• 2

  In a small glass jar, whisk together the tamari, tamarind paste, and maple syrup until the sauce is smooth and well combined.

• 3

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

• 4

  Add the minced garlic and red pepper flakes to the pan, sautéing for about 30 seconds until the aromatics are fragrant.

• 5

  Add the wild-caught shrimp to the skillet and cook for 2 minutes per side until they are pink and opaque, then push them to the outer edges of the pan.

• 6

  Crack the egg into the center of the pan and scramble quickly with a spatula until it is just set and slightly golden.

• 7

  Add the soaked noodles and the tamarind sauce to the skillet, tossing vigorously for 1-2 minutes to ensure every strand is coated and the noodles reach a tender texture.

• 8

  Fold in the bean sprouts and sliced green onions, stir-frying for only 30 seconds to maintain their fresh crunch.

• 9

  Plate the noodles immediately and garnish with crushed roasted peanuts and a generous squeeze of fresh lime juice.