NUTRITION

SERVINGS

INGREDIENTS

6 oz Wild-caught shrimp

0.75 oz Brown rice noodles

1 large Egg

0.5 tsp Avocado oil

0.5 tbsp Tamarind paste

1 tbsp Fish sauce

0.5 tsp Coconut sugar

1 cup Mung bean sprouts

2 tbsp Green onions

1 clove Garlic

0.5 tbsp Roasted peanuts

0.5 whole Lime

0.25 tsp Red pepper flakes

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 well.

• 2

  In a small bowl, whisk together the tamarind paste, fish sauce, and coconut sugar until the sugar is fully dissolved.

• 3

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

• 4

  Add the shrimp to the wok and cook for 2-3 minutes 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 pan, scramble it quickly until set, and then mix it in with the shrimp.

• 6

  Add the drained noodles and the tamarind sauce mixture to the wok, tossing constantly for 2 minutes until the noodles are coated and tender.

• 7

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

• 8

  Serve immediately topped with crushed roasted peanuts, red pepper flakes, and a generous squeeze of fresh lime juice.