NUTRITION

SERVINGS

INGREDIENTS

6 oz Shrimp

1 oz Brown rice noodles

1 large Egg

1 tsp Avocado oil

1 cup Bean sprouts

2 whole Green onions

1 clove Garlic

1 tbsp Fish sauce

1 tbsp Tamarind paste

1 tsp Coconut sugar

0.5 tbsp Lime juice

0.5 tbsp Peanuts

0.25 tsp Red pepper flakes

PREPARATION

• 1

  Place brown rice noodles in a bowl of very hot water and soak for 20 minutes until flexible but firm, then drain.

• 2

  In a small bowl, whisk together the fish sauce, tamarind paste, coconut sugar, and lime juice until the sugar is dissolved.

• 3

  Heat avocado oil in a large wok or skillet over medium-high heat and sauté the minced garlic and red pepper flakes 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 one side of the pan.

• 5

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

• 6

  Add the soaked noodles and the prepared sauce to the pan, tossing constantly for 2 minutes until the noodles are tender and coated.

• 7

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

• 8

  Serve immediately topped with the crushed peanuts for a final layer of texture.