NUTRITION

SERVINGS

INGREDIENTS

6 oz shrimp

1 oz brown rice noodles

1 large egg

1 cup mung bean sprouts

2 tbsp coconut aminos

1 tbsp lime juice

1 tsp fish sauce

0.25 tsp honey

0.25 tsp toasted sesame oil

2 cloves garlic

2 stalks green onions

0.25 tbsp peanuts

0.25 tsp red pepper flakes

PREPARATION

• 1

  Place the brown rice noodles in a large bowl and cover with very hot water; let them soak for 8-10 minutes until tender but firm, then drain.

• 2

  In a small jar, whisk together the coconut aminos, lime juice, fish sauce, honey, and red pepper flakes to create the Pad Thai sauce.

• 3

  Heat the toasted sesame oil in a large skillet or wok over medium-high heat.

• 4

  Add the minced garlic and white parts of the green onions, sautéing for 30 seconds until fragrant.

• 5

  Add the shrimp to the skillet and cook for 2 minutes per side until pink and opaque.

• 6

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

• 7

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

• 8

  Fold in the mung bean sprouts and the remaining green onion tops, cooking for just 30 seconds to maintain their texture.

• 9

  Serve immediately topped with crushed peanuts and an extra squeeze of lime.