NUTRITION

SERVINGS

INGREDIENTS

7 oz shrimp

1.5 oz brown rice noodles

1 large egg

1 tsp sesame oil

1 cup mung bean sprouts

2 cloves garlic

1 tsp fresh ginger

2 stalks green onions

1 tbsp tamari

1 tbsp coconut aminos

1 tbsp lime juice

0.25 tsp red pepper flakes

0.25 tsp sea salt

PREPARATION

• 1

  Prepare the brown rice noodles by soaking them in hot water for 8-10 minutes until tender but firm, then drain and set aside.

• 2

  In a small bowl, whisk together the tamari, coconut aminos, lime juice, and red pepper flakes to create the savory pad thai sauce.

• 3

  Heat the sesame oil in a large skillet or wok over medium-high heat, then add the shrimp and a pinch of sea salt, searing until pink and opaque.

• 4

  Push the shrimp to one side of the pan, crack the egg into the empty space, and scramble it quickly until just set.

• 5

  Add the minced garlic, grated ginger, and chopped green onions to the pan, sautéing for 1 minute until the aromatics are fragrant.

• 6

  Toss in the cooked noodles and bean sprouts, pour the sauce over everything, and stir-fry for 2 minutes until the noodles are well-coated and steaming.