NUTRITION

SERVINGS

INGREDIENTS

6 oz wild-caught shrimp

1 oz brown rice noodles

1 oz firm tofu

1 large egg

1 tsp avocado oil

1 tbsp tamarind paste

1 tbsp coconut aminos

1 tsp fish sauce

1 tsp honey

1 clove garlic

1 cup bean sprouts

2 tbsp green onions

1 tsp crushed peanuts

0.25 whole lime

PREPARATION

• 1

  Soak the brown rice noodles in hot water for 10-15 minutes until softened but still firm, then drain and set aside.

• 2

  In a small bowl, whisk together the tamarind paste, coconut aminos, fish sauce, and honey to create the Pad Thai sauce.

• 3

  Heat the avocado oil in a large wok or skillet over medium-high heat. Add the minced garlic and cubed tofu, sautéing until the tofu is lightly golden.

• 4

  Add the shrimp to the pan and cook for 2 minutes until they just turn pink and opaque.

• 5

  Push the shrimp and tofu to one side of the pan and crack the egg into the empty space. Scramble the egg until fully cooked, then mix it in with the other ingredients.

• 6

  Add the drained noodles and the prepared sauce to the pan. Toss everything together vigorously for 1-2 minutes until the noodles are coated and tender.

• 7

  Fold in the bean sprouts and green onions, cooking for just 30 seconds to retain their crunch.

• 8

  Plate the Pad Thai and garnish with crushed peanuts and a fresh lime wedge before serving.