NUTRITION

SERVINGS

INGREDIENTS

6 oz Shrimp

1.5 oz Brown rice noodles

1 large Egg

1 oz Firm tofu

1 cup Bean sprouts

2 stalk Green onions

1 tbsp Peanuts

1 tbsp Tamari

1 tsp Sesame oil

1 tbsp Lime juice

1 tsp Maple syrup

0.5 tsp Garlic

0.25 tsp Red pepper flakes

1 tsp Avocado oil

1 wedge Lime

PREPARATION

• 1

  Soak the brown rice noodles in hot water according to package directions until al dente, then drain and set aside.

• 2

  In a small bowl, whisk together the tamari, sesame oil, lime juice, maple syrup, 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 and cubed tofu to the skillet, cooking for 2-3 minutes until the shrimp is pink and the tofu is lightly golden.

• 5

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

• 6

  Add the drained noodles and the prepared sauce to the skillet, tossing everything together for 1-2 minutes until the noodles are well-coated.

• 7

  Fold in the bean sprouts and sliced green onions, then remove from heat.

• 8

  Serve immediately topped with crushed peanuts and a fresh lime wedge.