NUTRITION

SERVINGS

INGREDIENTS

7 oz shrimp

1.5 oz brown rice noodles

1 large egg

1 tsp sesame oil

1 tbsp coconut aminos

1 tsp tamarind paste

1 tbsp lime juice

1 cup bean sprouts

2 stalks green onions

1 clove garlic

0.25 tsp red pepper flakes

1 tbsp crushed peanuts

PREPARATION

• 1

  Cook the brown rice noodles according to package directions until al dente, then drain and set aside.

• 2

  In a small bowl, whisk together the coconut aminos, tamarind paste, and lime juice to create the sauce.

• 3

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

• 4

  Add the shrimp and minced garlic to the skillet, sautéing 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, the prepared sauce mixture, and the red pepper flakes to the pan, tossing everything together to coat.

• 7

  Fold in the bean sprouts and sliced green onions, cooking for about one minute until the sprouts are slightly wilted.

• 8

  Serve the pad thai immediately, topped with crushed peanuts for a satisfying crunch.