NUTRITION

SERVINGS

INGREDIENTS

6 oz Shrimp

1 oz Rice noodles

1 large Egg

1 tsp Sesame oil

1 tbsp Tamari

1 tbsp Lime juice

1 tsp Honey

0.5 cup Bean sprouts

2 tbsp Scallions

1 clove Garlic

1 tsp Peanuts

0.25 tsp Red pepper flakes

PREPARATION

• 1

  Place the dry rice noodles in a bowl of very hot water and soak for 20-30 minutes until flexible but still firm (al dente); drain and set aside.

• 2

  In a small bowl, whisk together the tamari, lime juice, honey, and red pepper flakes to create the Pad Thai sauce.

• 3

  Heat the sesame oil in a large skillet or wok over medium-high heat. Add the minced garlic and sauté for 30 seconds until fragrant.

• 4

  Add the shrimp to the skillet and cook for 1-2 minutes per side until pink and opaque. Push the shrimp to one side of the pan.

• 5

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

• 6

  Add the drained noodles and the prepared sauce to the pan. Toss everything together for 1-2 minutes until the noodles are tender and coated in sauce.

• 7

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

• 8

  Remove from heat and serve immediately, topped with crushed peanuts and an extra wedge of lime.