NUTRITION

SERVINGS

INGREDIENTS

6 oz shrimp

1 oz brown rice noodles

1 large egg

1 cup bean sprouts

2 tbsp green onions

1 tsp garlic

1 tbsp tamarind paste

1 tbsp fish sauce

1 tbsp coconut aminos

1 tbsp lime juice

1 tsp avocado oil

0.5 tbsp peanuts

0.25 tsp red pepper flakes

PREPARATION

• 1

  Place the brown rice noodles in a bowl of hot water and soak for 10-15 minutes until softened but still firm, then drain.

• 2

  In a small bowl, whisk together the tamarind paste, fish sauce, coconut aminos, and lime juice to create the Pad Thai sauce.

• 3

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

• 4

  Add the garlic and shrimp to the skillet, sautéing for 2-3 minutes 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 until just set.

• 6

  Add the drained noodles and the prepared sauce to the skillet, tossing everything together for 2 minutes to coat the noodles evenly.

• 7

  Fold in the bean sprouts and green onions, cooking for just one more minute so the sprouts stay crunchy.

• 8

  Serve immediately topped with crushed peanuts and red pepper flakes for a hint of heat.