NUTRITION

SERVINGS

INGREDIENTS

6 oz Raw shrimp

1 oz Dry brown rice noodles

1 large Egg

1 tsp Avocado oil

1 tbsp Tamari

1 tbsp Lime juice

1 tsp Tamarind paste

0.5 cup Fresh bean sprouts

2 tbsp Green onions

1 clove Garlic

0.25 tsp Red pepper flakes

0.5 tbsp Crushed peanuts

PREPARATION

• 1

  Prepare the rice noodles by soaking or boiling according to package directions until al dente, then drain and set aside.

• 2

  In a small bowl, whisk together the tamari, lime juice, and tamarind paste until the sauce is smooth and combined.

• 3

  Heat the avocado oil in a large skillet or wok over medium-high heat and sauté the minced garlic and shrimp until the shrimp are pink and opaque.

• 4

  Push the shrimp to one side of the skillet, crack the egg into the cleared space, and scramble until the egg is just set.

• 5

  Add the cooked noodles, bean sprouts, and the prepared sauce to the pan, tossing everything together for 2 minutes until the noodles are well coated.

• 6

  Remove from heat and serve immediately topped with sliced green onions, red pepper flakes, and crushed peanuts for a satisfying crunch.