NUTRITION

SERVINGS

INGREDIENTS

7 oz shrimp

1 oz brown rice noodles

1 large egg

1 tsp avocado oil

1 cup bean sprouts

2 medium green onions

1 tbsp tamarind paste

1 tbsp coconut aminos

1 tsp fish sauce

1 clove garlic

0.25 oz peanuts

0.5 medium lime

0.25 tsp red pepper flakes

PREPARATION

• 1

  Soak the brown rice noodles in hot water for 5-7 minutes until al dente, then drain and set aside.

• 2

  In a small bowl, whisk together the tamarind paste, coconut aminos, and fish sauce to create the Pad Thai sauce.

• 3

  Heat the avocado 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 soaked noodles, prepared sauce, and bean sprouts to the skillet, tossing everything together for 1-2 minutes until heated through and well-coated.

• 7

  Plate the noodles and garnish with sliced green onions, crushed peanuts, red pepper flakes, and a generous squeeze of fresh lime juice.