NUTRITION

SERVINGS

INGREDIENTS

6 oz Shrimp

1.5 oz Rice noodles

1 large Egg

1 tsp Avocado oil

1 cup Bean sprouts

2 tbsp Green onions

1 clove Garlic

1 tbsp Tamarind paste

1 tbsp Fish sauce

1 tsp Coconut sugar

1 tbsp Lime juice

0.5 tbsp Peanuts

0.25 tsp Red pepper flakes

PREPARATION

• 1

  Soak the rice noodles in a bowl of very warm water for 20-30 minutes until they are flexible but still firm to the bite, then drain and set aside.

• 2

  In a small bowl, whisk together the tamarind paste, fish sauce, coconut sugar, and lime juice to create the Pad Thai sauce.

• 3

  Heat the avocado oil in a large skillet or wok over medium-high heat. 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 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 skillet and scramble quickly until just set, then mix it in with the shrimp.

• 6

  Add the drained noodles and the prepared sauce to the pan, tossing constantly for 2-3 minutes until the noodles absorb the sauce and soften.

• 7

  Fold in the bean sprouts and green onions, cooking for just 1 minute so the sprouts remain crisp.

• 8

  Plate the noodles and garnish with crushed peanuts and an extra lime wedge if desired.