NUTRITION

SERVINGS

INGREDIENTS

7 oz Shrimp

1.25 oz Brown rice noodles

1 large Egg

1 cup Bean sprouts

2 tbsp Scallions

1 tbsp Coconut aminos

1 tbsp Lime juice

1 tsp Maple syrup

0.5 tbsp Avocado oil

1 clove Garlic

0.25 tsp Red pepper flakes

1 tbsp Peanuts

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 coconut aminos, lime juice, maple syrup, and red pepper flakes to create the tangy pad thai sauce.

• 3

  Heat the avocado oil in a large wok or 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 2-3 minutes until pink and opaque, then push them to one side of the skillet.

• 5

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

• 6

  Toss in the drained noodles, bean sprouts, and prepared sauce, stir-frying for 2 minutes until the noodles are coated and the sprouts are slightly wilted.

• 7

  Garnish with sliced scallions and crushed peanuts before serving warm.