NUTRITION

SERVINGS

INGREDIENTS

1.5 oz brown rice noodles

7 oz large shrimp

1 large egg

1 tsp avocado oil

1 tbsp tamari

1 tbsp fish sauce

1 tbsp lime juice

1 tsp coconut sugar

1 cup bean sprouts

2 tbsp green onions

1 clove garlic

0.5 tbsp roasted peanuts

0.25 tsp red pepper flakes

PREPARATION

• 1

  Soak the brown rice noodles in a bowl of very hot water for 8-10 minutes until tender but firm, then drain and set aside.

• 2

  In a small jar, whisk together the tamari, fish sauce, lime juice, and coconut sugar until the sugar is fully dissolved.

• 3

  Heat the avocado oil in a large wok or non-stick skillet over medium-high heat and sauté the minced garlic for 30 seconds until fragrant.

• 4

  Add the shrimp to the pan and cook for 2 minutes per side until pink and opaque, then push them to one side of the pan.

• 5

  Crack the egg into the empty side of the pan, scramble it quickly until set, and then toss it together with the shrimp.

• 6

  Add the drained noodles, the prepared sauce, and the red pepper flakes to the pan, tossing constantly for 2 minutes to coat everything evenly.

• 7

  Fold in the fresh bean sprouts and sliced green onions, cooking for just 30 seconds more so the sprouts stay crisp.

• 8

  Transfer to a plate and garnish with the crushed roasted peanuts before serving immediately.