NUTRITION

SERVINGS

INGREDIENTS

7 oz Shrimp

1.5 oz Brown rice noodles

1 large Egg

0.5 tsp Avocado oil

1 tbsp Tamarind paste

1 tbsp Coconut aminos

1 tsp Fish sauce

1 cup Bean sprouts

0.5 cup Shredded carrots

2 stalks Green onions

0.5 tbsp Crushed peanuts

0.25 tsp Red pepper flakes

1 wedge Lime

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.

• 2

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

• 3

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

• 4

  Add the shrimp to the wok and sear for 2 minutes per side until pink and opaque, then remove and set aside.

• 5

  Push any remaining oil to the side, crack the egg into the pan, and scramble quickly until just set.

• 6

  Add the drained noodles, shredded carrots, and the prepared sauce to the wok, tossing constantly for 2 minutes to coat the noodles evenly.

• 7

  Return the shrimp to the pan along with the bean sprouts and sliced green onions, tossing for 30 seconds until the sprouts just begin to soften.

• 8

  Transfer to a plate and garnish with crushed peanuts and a fresh lime wedge before serving.