NUTRITION

SERVINGS

INGREDIENTS

6 oz shrimp

1 oz brown rice noodles

1 large egg

0.25 tsp avocado oil

1 tbsp tamari

1 tsp fish sauce

0.5 tsp maple syrup

1 tbsp lime juice

1 cup bean sprouts

0.25 cup green onions

1 clove garlic

0.25 tsp red pepper flakes

0.5 tbsp peanuts

PREPARATION

• 1

  Place the brown rice noodles in a large bowl and cover with very hot water, soaking for 8-10 minutes until tender but firm, then drain and set aside.

• 2

  In a small jar, whisk together the tamari, fish sauce, maple syrup, and lime juice to create the Pad Thai sauce.

• 3

  Heat the avocado oil in a large skillet or wok over medium-high heat, then add the minced garlic and red pepper flakes, sautéing for 30 seconds until fragrant.

• 4

  Add the shrimp to the skillet and cook for 2 minutes per side until pink and opaque, then push them to one side of the pan.

• 5

  Crack the egg into the empty side of the pan and scramble quickly until just set, then mix it into the shrimp.

• 6

  Add the drained noodles and the prepared sauce to the pan, tossing vigorously for 1-2 minutes to coat everything evenly.

• 7

  Fold in the bean sprouts and green onions, cooking for just 30 seconds to retain their crunch.

• 8

  Transfer to a plate and garnish with crushed peanuts and an extra squeeze of lime if desired.