NUTRITION

SERVINGS

INGREDIENTS

6 oz Shrimp

1 oz Firm tofu

1 large Egg

1 oz Brown rice noodles

1 tsp Avocado oil

1 cup Mung bean sprouts

2 tbsp Green onions

1 tbsp Tamari

1 tsp Fish sauce

1 tsp Honey

1 tbsp Lime juice

1 clove Garlic

0.25 tsp Red pepper flakes

1 tbsp Peanuts

PREPARATION

• 1

  Place the dry brown rice noodles in a bowl of very hot water and soak for 20-30 minutes until softened but still firm, then drain.

• 2

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

• 3

  Heat the avocado oil in a large wok or skillet over medium-high heat. Add the minced garlic and cubed tofu, sautéing for 2 minutes until the tofu is lightly golden.

• 4

  Add the shrimp to the skillet and cook for 2-3 minutes until they turn pink and opaque.

• 5

  Push the shrimp and tofu to one side of the pan and crack the egg into the empty space. Scramble the egg quickly until just set, then mix it into the shrimp and tofu.

• 6

  Add the drained noodles and the prepared sauce to the pan. Toss everything together vigorously for 1-2 minutes until the noodles are evenly coated and the sauce has thickened.

• 7

  Fold in the mung bean sprouts and sliced green onions, cooking for just 30 seconds to keep the sprouts crisp.

• 8

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