NUTRITION

SERVINGS

INGREDIENTS

6 oz shrimp

1 large egg

1.5 oz brown rice noodles

1 cup bean sprouts

2 stalks green onions

1 clove garlic

1 tbsp tamari

1 tsp fish sauce

1 tsp honey

1 tbsp lime juice

1 tsp avocado oil

0.5 tbsp peanuts

0.25 tsp red pepper flakes

PREPARATION

• 1

  Place the dry brown rice noodles in a large bowl and cover with very hot water. Let them soak for 8-10 minutes until tender but firm, then drain and set aside.

• 2

  In a small jar, whisk together the tamari, fish sauce, honey, lime juice, 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. Add the minced garlic and sauté for 30 seconds until fragrant.

• 4

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

• 5

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

• 6

  Add the drained noodles and the prepared sauce to the skillet. Toss everything together for 1-2 minutes until the noodles are well-coated and the sauce has thickened slightly.

• 7

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

• 8

  Transfer to a plate and garnish with crushed toasted peanuts and an extra squeeze of lime if desired.