NUTRITION

SERVINGS

INGREDIENTS

6 oz Shrimp

1 large Egg

1.5 oz Brown rice noodles

1 cup Bean sprouts

1 tsp Avocado oil

1 tbsp Tamari

1 tbsp Lime juice

1 tsp Coconut sugar

1 tsp Tamarind paste

0.5 tbsp Peanuts

1 tbsp Green onions

0.25 tsp Red pepper flakes

PREPARATION

• 1

  Place brown rice noodles in a bowl of hot water and soak for 10-15 minutes until softened but still firm, then drain.

• 2

  In a small jar, whisk together the tamari, lime juice, coconut sugar, and tamarind paste until the sugar is fully dissolved.

• 3

  Heat avocado oil in a large wok or non-stick skillet over medium-high heat and sear the shrimp for 2 minutes per side until pink.

• 4

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

• 5

  Add the drained noodles and the prepared sauce to the pan, tossing vigorously for 2 minutes to coat everything evenly.

• 6

  Fold in the bean sprouts and red pepper flakes, then remove from heat and garnish with crushed peanuts and sliced green onions.