NUTRITION

SERVINGS

INGREDIENTS

7 oz Shrimp

1.5 oz Rice noodles

1 large Egg

1 tsp Avocado oil

1 tbsp Tamarind paste

1 tbsp Fish sauce

1 tbsp Coconut aminos

1 cup Bean sprouts

2 stalk Green onions

2 clove Garlic

1 tbsp Peanuts

0.5 whole Lime

0.25 tsp Red pepper flakes

PREPARATION

• 1

  Soak the rice noodles in a bowl of very hot water for 20-30 minutes until flexible but still firm (al dente), then drain and set aside.

• 2

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

• 3

  Heat the avocado oil in a large wok or non-stick skillet over medium-high heat. Add the shrimp and cook for 1-2 minutes per side until pink and opaque. Remove shrimp from the pan and set aside.

• 4

  In the same pan, add the minced garlic and white parts of the sliced green onions, sautéing for 30 seconds until fragrant.

• 5

  Push the aromatics to the side of the pan and crack the egg into the center. Scramble the egg quickly until just set.

• 6

  Add the drained noodles and the prepared sauce to the pan. Toss vigorously for 2-3 minutes using tongs until the noodles absorb the sauce and soften.

• 7

  Fold in the cooked shrimp, bean sprouts, and the green parts of the green onions. Toss for another minute until the sprouts just begin to wilt.

• 8

  Serve immediately topped with crushed peanuts, red pepper flakes, and a fresh squeeze of lime juice.