NUTRITION

SERVINGS

INGREDIENTS

6 oz shrimp

1.5 oz rice noodles

1 large egg

1 tsp avocado oil

1 tbsp tamari

1 tbsp fish sauce

1 tsp coconut sugar

1 tbsp lime juice

1 cup bean sprouts

2 whole green onions

1 clove garlic

0.5 oz peanuts

0.25 tsp red pepper flakes

PREPARATION

• 1

  Place the rice noodles in a large bowl and cover with very hot water, soaking for 10-15 minutes until tender but firm, then drain.

• 2

  In a small bowl, whisk together the tamari, fish sauce, coconut sugar, lime juice, and red pepper flakes to create the sauce.

• 3

  Heat the avocado oil in a large wok or non-stick 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 quickly until just set.

• 6

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

• 7

  Stir in the bean sprouts and sliced green onions, cooking for just 30 seconds to retain their crunch.

• 8

  Serve immediately topped with crushed peanuts and an extra squeeze of lime if desired.