NUTRITION

SERVINGS

INGREDIENTS

7 oz shrimp

1 oz brown rice noodles

1 large egg

1 tsp avocado oil

1 cup bean sprouts

2 stalk green onions

1 clove garlic

1 tbsp tamari

1 tbsp lime juice

1 tsp coconut sugar

0.25 tsp red pepper flakes

1 tbsp peanuts

1 tbsp cilantro

PREPARATION

• 1

  Place the brown rice noodles in a bowl of very hot water and soak for 15-20 minutes until softened but still firm, then drain and set aside.

• 2

  In a small bowl, 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, add the minced garlic, and sauté for 30 seconds until fragrant.

• 4

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

• 5

  Crack the egg into the empty side of the skillet, scramble it until fully cooked, and then mix it into the shrimp.

• 6

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

• 7

  Fold in the bean sprouts and sliced green onions, cooking for just 1 minute more to maintain their crunch.

• 8

  Serve immediately topped with crushed peanuts and fresh cilantro.