NUTRITION

SERVINGS

INGREDIENTS

6 oz shrimp

1.5 oz brown rice noodles

1 large egg

1 cup bean sprouts

2 tbsp green onions

1 tsp garlic

1 tbsp tamarind paste

1 tbsp coconut aminos

1 tsp fish sauce

1 tsp avocado oil

1 tbsp crushed peanuts

0.5 whole lime

0.25 tsp red pepper flakes

PREPARATION

• 1

  Soak the brown rice noodles in a bowl of hot water for 10 minutes until tender but firm, then drain.

• 2

  In a small bowl, whisk together the tamarind paste, coconut aminos, fish sauce, and red pepper flakes to create the sauce.

• 3

  Heat the avocado oil in a large skillet or wok over medium-high heat and sauté the minced garlic for 30 seconds until fragrant.

• 4

  Add the shrimp to the skillet and cook for 2 minutes per side until they turn pink and opaque.

• 5

  Push the shrimp to the side of the pan, crack the egg into the center, and scramble quickly until just set.

• 6

  Add the drained noodles, the prepared tamarind sauce, and the bean sprouts to the skillet.

• 7

  Toss all ingredients together for 2 minutes over high heat until the sauce is well-distributed and slightly thickened.

• 8

  Transfer to a plate and garnish with sliced green onions, crushed peanuts, and a fresh lime wedge.