NUTRITION

SERVINGS

INGREDIENTS

6 oz Shrimp

1 large Egg

1 oz Brown rice noodles

1 tsp Avocado oil

1 tbsp Coconut aminos

1 tbsp Fish sauce

1 tsp Tamarind paste

0.5 cup Bean sprouts

2 tbsp Green onions

1 clove Garlic

0.5 tbsp Peanuts

1 wedge Lime

0.25 tsp Red pepper flakes

PREPARATION

• 1

  Place the brown rice noodles in a bowl of hot water to soak for 15 minutes until pliable but firm.

• 2

  In a small bowl, whisk together the coconut aminos, fish sauce, and tamarind paste to create the stir-fry sauce.

• 3

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

• 4

  Add the minced garlic and shrimp to the pan, sautéing for 2-3 minutes until the shrimp are pink and opaque.

• 5

  Push the shrimp to one side of the pan and crack the egg into the empty space, scrambling it until just set.

• 6

  Drain the noodles and add them to the pan along with the prepared sauce, tossing vigorously to coat.

• 7

  Fold in the bean sprouts and green onions, cooking for 1 minute until the sprouts are slightly wilted.

• 8

  Serve immediately topped with crushed peanuts, red pepper flakes, and a fresh lime wedge.