NUTRITION

SERVINGS

INGREDIENTS

6 oz shrimp

1.5 oz brown rice noodles

1 large egg

1 tsp sesame oil

1 tbsp tamari

1 tbsp lime juice

1 tsp fish sauce

1 tsp maple syrup

1 cup bean sprouts

2 tbsp green onions

1 clove garlic

0.5 tbsp peanuts

0.25 tsp red pepper flakes

PREPARATION

• 1

  Prepare the brown rice noodles according to package directions by soaking in hot water until al dente, then drain and set aside.

• 2

  In a small bowl, whisk together the tamari, lime juice, fish sauce, and maple syrup to create the savory and tangy Pad Thai sauce.

• 3

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

• 4

  Add the shrimp to the skillet and cook for 2-3 minutes until they turn pink and opaque, then push them to one side of the pan.

• 5

  Crack the egg into the empty side of the pan, scrambling it quickly until just set before mixing it in with the shrimp.

• 6

  Add the prepared noodles and the sauce mixture to the pan, tossing everything together for 1-2 minutes until the noodles are well coated and heated through.

• 7

  Fold in the bean sprouts and sliced green onions, cooking for just 30 seconds more to maintain the vegetables' crisp texture.

• 8

  Plate the noodles and garnish with crushed peanuts and red pepper flakes for a satisfying crunch and a hint of heat.