NUTRITION

SERVINGS

INGREDIENTS

6 oz shrimp

1 oz brown rice noodles

1 large egg

1 tsp sesame oil

1 tbsp tamarind paste

1 tbsp coconut aminos

1 tbsp lime juice

1 clove garlic

0.5 cup bean sprouts

2 stalk green onions

0.5 oz peanuts

0.25 tsp red pepper flakes

0.25 tsp sea salt

PREPARATION

• 1

  Place the brown rice noodles in a bowl of hot water and soak for 10-15 minutes until softened but still firm, then drain.

• 2

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

• 3

  Heat the sesame oil in a large wok or skillet over medium-high heat. Add the minced garlic and shrimp, seasoning with sea salt.

• 4

  Sauté the shrimp for 2-3 minutes until they turn pink and opaque, then push them to the side of the pan.

• 5

  Crack the egg into the empty side of the pan and scramble quickly until just set.

• 6

  Add the drained noodles and the prepared sauce to the pan, tossing everything together for 2 minutes to coat the noodles evenly.

• 7

  Fold in the bean sprouts and sliced green onions, cooking for just 30 seconds to retain their crunch.

• 8

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