NUTRITION

SERVINGS

INGREDIENTS

6 oz raw shrimp

1 oz brown rice noodles

1 large egg

1 tsp avocado oil

1 tsp toasted sesame oil

1 cup mung bean sprouts

1 tbsp tamari

1 tsp honey

1 tbsp lime juice

1 clove garlic

0.25 cup green onions

0.5 tbsp peanuts

0.25 tsp red pepper flakes

PREPARATION

• 1

  Prepare the rice noodles according to package directions by soaking in hot water until al dente, then drain and set aside.

• 2

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

• 3

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

• 4

  Add the minced garlic and sauté for 30 seconds until fragrant, then add the shrimp and cook until they turn pink and opaque.

• 5

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

• 6

  Add the cooked noodles, bean sprouts, and the prepared sauce to the pan, tossing everything together for 1-2 minutes until well coated and heated through.

• 7

  Garnish with sliced green onions and crushed peanuts before serving.