NUTRITION

SERVINGS

INGREDIENTS

6 oz shrimp

1.5 oz rice noodles

1 large egg

1 tsp avocado oil

1 tbsp tamarind paste

1 tbsp fish sauce

1 tsp coconut sugar

1 cup bean sprouts

2 whole green onions

0.5 tbsp peanuts

0.5 whole lime

1 clove garlic

0.25 tsp red pepper flakes

PREPARATION

• 1

  Place the rice noodles in a large bowl and cover with very hot water; let soak for 20 minutes or until softened but still firm.

• 2

  In a small bowl, whisk together the tamarind paste, fish sauce, and coconut sugar until the sugar is dissolved to create the sauce base.

• 3

  Heat the avocado oil in a large wok or skillet over medium-high heat and add the minced garlic and red pepper flakes, sautéing for 30 seconds.

• 4

  Add the shrimp to the skillet and cook for 2-3 minutes until they turn pink and are just cooked through, then move them to one side of the pan.

• 5

  Crack the egg into the empty side of the pan and scramble it quickly until set, then mix it in with the shrimp.

• 6

  Drain the noodles and add them to the pan along with the prepared sauce, tossing everything together for 2 minutes until the noodles absorb the liquid.

• 7

  Fold in the bean sprouts and sliced green onions, then remove from heat to maintain the vegetables' crisp texture.

• 8

  Serve immediately topped with crushed peanuts and a fresh squeeze of lime juice for a bright finish.