NUTRITION

SERVINGS

INGREDIENTS

7 oz Shrimp

1 oz Brown rice noodles

1 large Egg

1 tsp Avocado oil

1 cup Bean sprouts

2 stalk Scallions

1 clove Garlic

1 tbsp Coconut aminos

1 tbsp Lime juice

1 tsp Honey

0.5 tsp Red pepper flakes

1 tbsp Peanuts

1 tbsp Cilantro

PREPARATION

• 1

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

• 2

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

• 3

  Heat the avocado oil in a large skillet or wok over medium-high heat and sauté the minced garlic for 30 seconds until fragrant.

• 4

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

• 5

  Crack the egg into the empty side of the pan, scramble it quickly until set, and then mix it in with the shrimp.

• 6

  Add the drained noodles, sliced scallions, and the prepared sauce to the pan, tossing everything together for 1-2 minutes until well coated.

• 7

  Remove from heat and fold in the fresh bean sprouts, then garnish with crushed peanuts and chopped cilantro before serving.