NUTRITION

SERVINGS

INGREDIENTS

6 oz shrimp

1.5 oz brown rice noodles

1 large egg

1 cup mung bean sprouts

2 whole green onions

1 tbsp tamari

1 tbsp lime juice

1 tsp maple syrup

1 tsp avocado oil

1 clove garlic

0.25 tsp red pepper flakes

1 tbsp crushed peanuts

PREPARATION

• 1

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

• 2

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

• 3

  Heat the avocado oil in a large skillet or wok over medium-high heat, then add the shrimp and minced garlic, sautéing for 2 to 3 minutes until the shrimp are pink and opaque.

• 4

  Push the shrimp to one side of the skillet, crack the egg into the empty space, and scramble quickly until just set.

• 5

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

• 6

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

• 7

  Garnish with crushed peanuts and an extra squeeze of lime before serving warm.