NUTRITION

SERVINGS

INGREDIENTS

5 oz Shrimp

1 oz Brown rice noodles

1 large Egg

2 oz Extra firm tofu

1 tsp Avocado oil

1 tbsp Fish sauce

1 tbsp Tamarind paste

1 tsp Coconut sugar

2 cloves Garlic

1 cup Bean sprouts

2 stalks Green onions

0.5 tbsp Peanuts

0.5 whole Lime

0.25 tsp Red pepper flakes

PREPARATION

• 1

  Soak the brown rice noodles in very hot water for 20-30 minutes until pliable but still firm, then drain.

• 2

  In a small bowl, whisk together the fish sauce, tamarind paste, coconut sugar, and red pepper flakes to create the sauce.

• 3

  Heat avocado oil in a large skillet or wok over medium-high heat and sear the shrimp and cubed tofu until the shrimp is pink and tofu is golden.

• 4

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

• 5

  Add the minced garlic, drained noodles, and sauce to the pan, tossing vigorously for 2 minutes until the noodles are tender and coated.

• 6

  Fold in the bean sprouts and sliced green onions, then remove from heat.

• 7

  Serve immediately topped with crushed peanuts and a fresh squeeze of lime juice.