NUTRITION

SERVINGS

INGREDIENTS

6 oz Raw shrimp

1 oz Brown rice noodles

1 large Egg

0.5 tsp Toasted sesame oil

1 tbsp Tamari

1 tbsp Lime juice

0.5 tsp Maple syrup

1 cup Mung bean sprouts

2 medium Green onions

1 clove Garlic

0.25 tsp Red pepper flakes

0.5 tbsp Crushed peanuts

PREPARATION

• 1

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

• 2

  In a small bowl, whisk together the tamari, lime juice, and maple syrup to create the Pad Thai sauce base.

• 3

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

• 4

  Add the minced garlic and shrimp to the skillet, 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 skillet, tossing everything together for 1-2 minutes until the noodles are well coated and heated through.

• 7

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

• 8

  Remove from heat and garnish with crushed peanuts and red pepper flakes before serving.