Name: Shrimp Pad Thai Noodles
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
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

Nutrition

Per serving

453 calories

Protein: 50g; 43% of calories
Carbs: 32g; 27% of calories
Fat: 15g; 29% of calories

Instructions

Prep 10 min · Cook 30 min

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.
In a small jar, whisk together the tamari, coconut aminos, fish sauce, maple syrup, lime juice, and red pepper flakes to create the sauce.
Heat the avocado oil in a large non-stick skillet or wok over medium-high heat.
Add the shrimp and minced garlic to the pan, searing for 2 minutes per side until the shrimp are pink and opaque.
Push the shrimp to one side of the pan and crack the egg into the empty space, scrambling it quickly until just set.
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.
Fold in the bean sprouts during the last 30 seconds of cooking to keep them crisp.
Plate the Pad Thai and garnish with the remaining green onions and crushed dry roasted peanuts.

Nutrition

Ingredients

Instructions

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