NUTRITION

SERVINGS

INGREDIENTS

7 oz Shrimp

1 oz Brown rice noodles

0.5 tsp Avocado oil

1 tbsp Tamarind paste

1 tbsp Fish sauce

1 tbsp Coconut aminos

1 cup Mung bean sprouts

2 medium Green onions

1 clove Garlic

0.5 tbsp Crushed peanuts

0.5 medium Lime

0.25 tsp Red pepper flakes

PREPARATION

• 1

  Soak the brown rice noodles in a bowl of hot water for 20-30 minutes until pliable but still slightly firm, then drain.

• 2

  In a small bowl, whisk together the tamarind paste, fish sauce, and coconut aminos to create the savory pad thai sauce.

• 3

  Heat the avocado oil in a large wok or skillet over medium-high heat.

• 4

  Add the shrimp and cook for 2 minutes per side until pink and opaque, then remove from the pan and set aside.

• 5

  In the same pan, sauté the minced garlic and sliced green onions for 30 seconds until fragrant.

• 6

  Add the drained noodles and the prepared sauce to the pan, tossing constantly for 2 minutes to coat and soften the noodles.

• 7

  Fold the cooked shrimp and mung bean sprouts back into the pan, cooking for 1 more minute until the sprouts just begin to wilt.

• 8

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