NUTRITION

SERVINGS

INGREDIENTS

6 oz shrimp

1.25 oz brown rice noodles

1 large egg

1 tsp avocado oil

0.5 tsp toasted sesame oil

1 tbsp tamari

1 tbsp lime juice

1 tsp coconut sugar

1 cup bean sprouts

2 tbsp green onions

0.5 tbsp peanuts

0.25 tsp red pepper flakes

1 clove garlic

PREPARATION

• 1

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

• 2

  In a small jar, whisk together the tamari, lime juice, coconut sugar, 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 and sauté the minced garlic for 30 seconds until fragrant.

• 4

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

• 5

  Pour the toasted sesame oil onto the empty side of the pan, crack the egg into it, and scramble quickly until just set.

• 6

  Toss in the drained noodles and the prepared sauce, stir-frying for 1-2 minutes to ensure everything is evenly coated and heated through.

• 7

  Fold in the bean sprouts and half of the green onions, cooking for another 30 seconds so the sprouts slightly soften but retain their bite.

• 8

  Transfer the noodles to a plate and garnish with the remaining green onions and crushed peanuts.