NUTRITION

SERVINGS

INGREDIENTS

6 oz large shrimp

1 oz brown rice noodles

1 large egg

1 cup bean sprouts

2 stalks green onions

1 clove garlic

1 tsp avocado oil

1 tbsp tamari

1 tbsp coconut aminos

1 tsp fish sauce

1 tsp maple syrup

1 tbsp lime juice

0.25 oz dry roasted peanuts

0.25 tsp red pepper flakes

PREPARATION

• 1

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

• 2

  In a small jar, whisk together the tamari, coconut aminos, fish sauce, maple syrup, lime juice, and red pepper flakes to create the sauce.

• 3

  Heat the avocado oil in a large non-stick skillet or wok over medium-high heat.

• 4

  Add the shrimp and minced garlic to the pan, searing for 2 minutes per side until the shrimp are pink and opaque.

• 5

  Push the shrimp to one side of the pan and crack the egg into the empty space, scrambling it quickly until just set.

• 6

  Add the drained noodles, sauce, and half of the green onions to the pan, tossing everything together for 1-2 minutes until the noodles are well-coated and hot.

• 7

  Fold in the bean sprouts during the last 30 seconds of cooking to keep them crisp.

• 8

  Plate the Pad Thai and garnish with the remaining green onions and crushed dry roasted peanuts.