NUTRITION

SERVINGS

INGREDIENTS

7 oz shrimp

1.5 oz brown rice noodles

1 large egg

1 cup mung bean sprouts

2 tbsp green onions

1 tbsp tamari

1 tbsp fish sauce

1 tsp honey

1 tbsp lime juice

1 tsp sesame oil

1 clove garlic

1 tsp ginger

1 tbsp peanuts

0.25 tsp red pepper flakes

PREPARATION

• 1

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

• 2

  In a small mixing bowl, whisk together the tamari, fish sauce, honey, and lime juice to create the Pad Thai sauce.

• 3

  Heat the sesame oil in a large wok or non-stick skillet over medium-high heat.

• 4

  Add the minced garlic and grated ginger to the wok, sautéing for 30 seconds until fragrant.

• 5

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

• 6

  Crack the egg into the empty side of the pan and scramble quickly until just set.

• 7

  Add the drained noodles, the prepared sauce, and the mung bean sprouts to the wok.

• 8

  Toss everything together vigorously for 1-2 minutes until the noodles are well-coated and the sprouts are slightly wilted.

• 9

  Remove from heat and stir in the sliced green onions.

• 10

  Serve immediately topped with crushed peanuts and red pepper flakes for a touch of heat.