NUTRITION

SERVINGS

INGREDIENTS

7 oz Shrimp

1 large Egg

1 oz Brown rice noodles

1 cup Bean sprouts

2 cloves Garlic

2 stalks Green onions

1 tbsp Tamari

1 tbsp Fish sauce

1 tbsp Tamarind paste

1 tsp Maple syrup

0.5 tsp Avocado oil

1 tbsp Peanuts

0.5 whole Lime

0.25 tsp Red pepper flakes

PREPARATION

• 1

  Place the brown rice noodles in a bowl of very hot water to soak for 8-10 minutes until al dente, then drain.

• 2

  In a small jar, whisk together the tamari, fish sauce, tamarind paste, maple syrup, and red pepper flakes until smooth.

• 3

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

• 4

  Add the shrimp to the pan and cook for 2 minutes per side until pink and opaque, then push them to the outer edges of the pan.

• 5

  Crack the egg into the center of the pan, scrambling it quickly with a spatula until just set.

• 6

  Toss in the drained noodles and the prepared sauce, stir-frying for 1-2 minutes until the noodles are well-coated and glossy.

• 7

  Fold in the bean sprouts and sliced green onions, then remove from heat to keep the sprouts crisp.

• 8

  Serve immediately topped with chopped peanuts and a fresh squeeze of lime juice.