NUTRITION

SERVINGS

INGREDIENTS

6 oz shrimp

1.5 oz brown rice noodles

1 large egg

1 tsp toasted sesame oil

1 tbsp tamari

1 tbsp lime juice

1 tsp maple syrup

1 tsp fish sauce

1 cup bean sprouts

2 whole scallions

1 clove garlic

0.25 tsp red pepper flakes

1 tbsp roasted peanuts

PREPARATION

• 1

  Prepare the brown rice noodles according to package instructions, draining them just before they reach al dente to prevent mushiness.

• 2

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

• 3

  Heat the toasted sesame oil in a large wok or non-stick skillet over medium-high heat.

• 4

  Add the minced garlic and shrimp to the pan, sautéing for 2-3 minutes until the shrimp are pink and opaque.

• 5

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

• 6

  Add the cooked noodles and the prepared sauce to the pan, tossing everything together for 1-2 minutes until the noodles are well-coated and hot.

• 7

  Fold in the bean sprouts and sliced scallions, cooking for an additional 30 seconds until the sprouts are slightly wilted but still crisp.

• 8

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