NUTRITION

SERVINGS

INGREDIENTS

6 oz raw shrimp

1 oz brown rice noodles

1 large egg

1 cup bean sprouts

1 tsp avocado oil

1 tbsp tamari

1 tsp fish sauce

1 tsp coconut sugar

1 tbsp lime juice

2 tbsp green onions

1 tsp crushed peanuts

0.25 tsp red pepper flakes

1 clove garlic

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, fish sauce, coconut sugar, lime juice, and red pepper flakes to create the pad thai sauce.

• 3

  Heat the avocado oil in a large wok or non-stick skillet over medium-high heat, then add the minced garlic and shrimp, sautéing until the shrimp are pink and opaque.

• 4

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

• 5

  Add the drained noodles and the prepared sauce to the pan, tossing vigorously for 2 minutes to ensure the noodles are evenly coated and the sauce has thickened slightly.

• 6

  Fold in the fresh bean sprouts and sliced green onions, cooking for just 30 seconds more so the sprouts remain crisp.

• 7

  Transfer the noodles to a plate and garnish with the crushed peanuts and an extra squeeze of lime before serving.