NUTRITION

SERVINGS

INGREDIENTS

1.5 oz brown rice noodles

6 oz wild-caught shrimp

1 large egg

1 tsp avocado oil

1 cup bean sprouts

2 tbsp green onions

1 clove garlic

1 tbsp tamarind paste

1.5 tbsp coconut aminos

1 tsp fish sauce

1 tsp monk fruit sweetener

0.5 tbsp peanuts

0.25 whole lime

0.25 tsp red pepper flakes

PREPARATION

• 1

  Soak the brown rice noodles in a bowl of very hot water for 8 to 10 minutes until pliable but still firm.

• 2

  In a small bowl, whisk together the tamarind paste, coconut aminos, fish sauce, monk fruit, and red pepper flakes.

• 3

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

• 4

  Add the shrimp to the skillet and cook for 2 minutes per side until pink and opaque, then push them to one side.

• 5

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

• 6

  Drain the noodles and add them to the pan along with the prepared sauce, tossing constantly for 2 minutes to coat.

• 7

  Fold in the bean sprouts and green onions, then remove from heat and serve topped with crushed peanuts and a lime wedge.