NUTRITION

SERVINGS

INGREDIENTS

6 oz Shrimp

1 large Egg

2 oz Firm tofu

0.5 oz Brown rice noodles

0.25 tsp Toasted sesame oil

1 tbsp Tamarind paste

1 tbsp Coconut aminos

1 tsp Fish sauce

1 cup Mung bean sprouts

0.25 cup Green onions

1 clove Garlic

0.13 oz Roasted peanuts

0.5 whole Lime

0.25 tsp Red pepper flakes

PREPARATION

• 1

  Soak the rice noodles in hot water for 15 minutes until pliable but firm, then drain well.

• 2

  Whisk the tamarind paste, coconut aminos, and fish sauce in a small bowl until the glaze is smooth.

• 3

  Heat the sesame oil in a large wok over medium-high heat and sauté the minced garlic and cubed tofu until golden.

• 4

  Add the shrimp to the wok and cook for 2 minutes until they just turn pink and opaque.

• 5

  Push the ingredients to the side, crack the egg into the center, and scramble until fully set.

• 6

  Toss in the drained noodles and pour the tamarind glaze over the mixture, stirring for 2 minutes to coat evenly.

• 7

  Fold in the bean sprouts and green onions, cooking for 1 minute more until the sprouts are slightly wilted.

• 8

  Serve immediately topped with crushed peanuts, red pepper flakes, and a fresh squeeze of lime juice.