NUTRITION

SERVINGS

INGREDIENTS

1 oz brown rice pad thai noodles

5 oz large shrimp

2 oz extra firm tofu

1 large egg

0.5 tsp avocado oil

1 tbsp tamari

1 tbsp fish sauce

0.5 tsp maple syrup

1 tbsp lime juice

1 cup bean sprouts

2 stalks green onions

1 clove garlic

0.25 tbsp roasted peanuts

0.25 tsp red pepper flakes

PREPARATION

• 1

  Soak the brown rice noodles in a bowl of very hot water for 8-10 minutes until tender but still firm to the bite, then drain and set aside.

• 2

  In a small mixing bowl, whisk together the tamari, fish sauce, maple syrup, and lime juice to create the Pad Thai sauce.

• 3

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

• 4

  Add the shrimp and cubed tofu to the pan, searing for 2-3 minutes until the shrimp are pink and the tofu is lightly golden on the edges.

• 5

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

• 6

  Stir in the minced garlic and the soaked noodles, then pour the prepared sauce over everything.

• 7

  Toss the mixture constantly for 1-2 minutes to ensure the noodles are evenly coated and have absorbed the sauce.

• 8

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

• 9

  Remove from heat and serve immediately, topped with crushed roasted peanuts and red pepper flakes.