NUTRITION

SERVINGS

INGREDIENTS

6 oz shrimp

1 oz brown rice noodles

1 large egg

1 tsp toasted sesame oil

1 tbsp tamarind paste

1 tbsp fish sauce

1 tbsp coconut aminos

1 cup mung bean sprouts

2 stalks green onions

1 clove garlic

0.5 tbsp peanuts

0.5 medium lime

PREPARATION

• 1

  Place the brown rice noodles in a bowl of hot water to soak for 20 minutes until they are pliable yet firm to the bite.

• 2

  In a small glass jar, whisk together the tamarind paste, fish sauce, and coconut aminos until the sauce is completely smooth.

• 3

  Heat the toasted sesame oil in a large wok over medium-high heat and sauté the minced garlic until fragrant.

• 4

  Add the shrimp to the wok and sear for 2 minutes per side until they are pink and perfectly opaque.

• 5

  Push the shrimp to the side, crack the egg into the center, and scramble it quickly until just set.

• 6

  Drain the noodles and add them to the wok with the sauce, tossing vigorously to ensure every strand is coated.

• 7

  Stir in the mung bean sprouts and sliced green onions, cooking for just one minute to maintain their fresh snap.

• 8

  Transfer the Pad Thai to a plate and garnish with crushed peanuts and a bright squeeze of fresh lime juice.