NUTRITION

SERVINGS

INGREDIENTS

6 oz raw shrimp

1 large egg

1 oz brown rice noodles

0.5 tbsp avocado oil

1 cup bean sprouts

2 tbsp tamari

1 tbsp lime juice

1 tsp honey

0.25 tsp red pepper flakes

2 tbsp green onions

0.25 oz roasted peanuts

1 clove garlic

PREPARATION

• 1

  Place the dry brown rice noodles in a bowl of very hot water and soak for 8-10 minutes until tender but still firm, then drain.

• 2

  In a small jar, whisk together the tamari, lime juice, honey, and red pepper flakes to create the pad thai sauce.

• 3

  Heat the avocado oil in a large wok or skillet over medium-high heat and add the minced garlic and shrimp.

• 4

  Sauté the shrimp for 2-3 minutes until they turn pink and opaque, then push them to one side of the pan.

• 5

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

• 6

  Add the drained noodles and the prepared sauce to the pan, tossing everything together for 1-2 minutes until the noodles are well coated.

• 7

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

• 8

  Plate the noodles and top with crushed roasted peanuts before serving.