NUTRITION

SERVINGS

INGREDIENTS

7 oz Raw shrimp

1 large Egg

1 oz Brown rice pad thai noodles

0.5 tsp Avocado oil

1 tbsp Roasted peanuts

1 cup Mung bean sprouts

2 tbsp Green onions

1 tbsp Tamari

1 tbsp Fresh lime juice

1 tsp Honey

0.25 tsp Red pepper flakes

1 clove Garlic

1 tbsp Fresh cilantro

PREPARATION

• 1

  Place the brown rice noodles in a bowl of very hot water to soak for 10-15 minutes until pliable but still firm.

• 2

  In a small bowl, whisk together the tamari, lime juice, honey, and red pepper flakes to create the pad thai sauce.

• 3

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

• 4

  Add the shrimp to the skillet and cook for 2-3 minutes until pink and opaque, then push them to one side of the pan.

• 5

  Crack the egg into the empty side of the pan, scramble quickly until set, and then toss together with the shrimp.

• 6

  Drain the noodles and add them to the skillet along with the prepared sauce, mung bean sprouts, and sliced green onions.

• 7

  Toss everything together for 1-2 minutes until the noodles are tender and coated, then serve topped with crushed peanuts and cilantro.