NUTRITION

SERVINGS

INGREDIENTS

6 oz wild-caught shrimp

1.5 oz brown rice noodles

1 large egg

1 tsp avocado oil

1 tbsp coconut aminos

1 tbsp fresh lime juice

1 tsp tamarind paste

1 tsp maple syrup

0.5 cup fresh bean sprouts

2 tbsp green onions

1 clove garlic

0.25 tsp red pepper flakes

PREPARATION

• 1

  Soak the brown rice noodles in a bowl of very hot water for about 8-10 minutes until tender but firm, then drain and set aside.

• 2

  In a small jar, whisk together the coconut aminos, lime juice, tamarind paste, and maple syrup to create the Pad Thai sauce.

• 3

  Heat the avocado oil in a large skillet or wok over medium-high heat. 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. Push the shrimp to one side of the pan.

• 5

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

• 6

  Add the drained noodles and the prepared sauce to the skillet. Toss everything together for 1-2 minutes until the noodles are well-coated and the sauce has thickened slightly.

• 7

  Fold in the fresh bean sprouts and sliced green onions, cooking for just 30 seconds more to maintain their crunch.

• 8

  Remove from heat and serve immediately, garnished with extra lime wedges if desired.