NUTRITION

SERVINGS

INGREDIENTS

7 oz Large shrimp

0.75 oz Brown rice pad thai noodles

1 large Egg

0.5 tsp Avocado oil

1 tbsp Tamari

1 tbsp Fish sauce

1 tbsp Lime juice

0.5 tsp Maple syrup

1 cup Bean sprouts

2 tbsp Scallions

1 clove Garlic

0.25 tsp Red pepper flakes

0.5 tbsp Roasted peanuts

PREPARATION

• 1

  Place the brown rice noodles in a bowl of very hot water and soak for 8-10 minutes until tender but firm, then drain well.

• 2

  In a small jar, whisk together the tamari, fish sauce, lime juice, maple syrup, and red pepper flakes until the sauce is well combined.

• 3

  Heat the avocado oil in a large wok or non-stick skillet over medium-high heat.

• 4

  Add the shrimp and minced garlic to the pan, sautéing for 2-3 minutes until the shrimp are pink and opaque.

• 5

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

• 6

  Add the drained noodles and the prepared sauce to the pan, tossing everything together for 1-2 minutes until the noodles are coated and hot.

• 7

  Fold in the bean sprouts and sliced scallions, cooking for just 30 seconds to maintain their crunch.

• 8

  Serve immediately topped with crushed roasted peanuts and an extra squeeze of fresh lime if desired.