NUTRITION

SERVINGS

INGREDIENTS

7 oz Shrimp

1 large Egg

1 oz Brown rice noodles

1 cup Bean sprouts

1 tbsp Fish sauce

1 tsp Tamarind paste

1 tsp Honey

1 tsp Lime juice

0.5 tsp Avocado oil

0.5 tbsp Peanuts

1 tbsp Green onion

0.25 tsp Red pepper flakes

1 clove Garlic

PREPARATION

• 1

  Soak the brown rice noodles in a bowl of very hot water for about 20-30 minutes until pliable but still firm.

• 2

  In a small bowl, whisk together the fish sauce, tamarind paste, honey, lime juice, and red pepper flakes to create the sauce.

• 3

  Heat the avocado oil in a large non-stick skillet or wok over medium-high heat and add the minced garlic, sautéing for 30 seconds.

• 4

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

• 5

  Crack the egg into the empty side of the skillet, scrambling it quickly until just set, then mix it in with the shrimp.

• 6

  Drain the noodles and add them to the skillet along with the prepared sauce, tossing constantly for 2 minutes until the noodles absorb the liquid.

• 7

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

• 8

  Plate the Pad Thai and top with crushed peanuts before serving immediately.