NUTRITION

SERVINGS

INGREDIENTS

7 oz Shrimp

1.5 oz Brown rice noodles

1 large Egg

1 tsp Avocado oil

1 tbsp Tamari

1 tsp Fish sauce

1 tbsp Lime juice

1 tsp Maple syrup

1 cup Bean sprouts

0.25 cup Green onions

1 clove Garlic

0.25 tsp Red pepper flakes

1 tbsp Peanuts

PREPARATION

• 1

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

• 2

  In a small jar, whisk together the tamari, fish sauce, lime juice, and maple syrup to create the pad thai sauce.

• 3

  Heat the avocado oil in a large skillet or wok over medium-high heat, then add the minced garlic and red pepper flakes, sautéing for 30 seconds until fragrant.

• 4

  Add the shrimp to the skillet and cook for 2-3 minutes per side until they turn pink and opaque, then push them to one side of the pan.

• 5

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

• 6

  Add the soaked noodles, the prepared sauce, and the bean sprouts to the pan, tossing everything together for 1-2 minutes until the noodles are well-coated and the sprouts are slightly softened.

• 7

  Remove from heat and stir in the sliced green onions.

• 8

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