NUTRITION

SERVINGS

INGREDIENTS

7 oz Shrimp

1.5 oz Brown rice pad thai noodles

1 large Egg

1 tsp Avocado oil

1 tbsp Tamari

1 tbsp Lime juice

1 tsp Fish sauce

0.5 cup Bean sprouts

2 medium Scallions

0.5 tbsp Peanuts

0.25 tsp Red pepper flakes

1 tsp Garlic

PREPARATION

• 1

  Place the brown rice noodles in a large bowl of very hot water and soak for 8-10 minutes until they are tender but still have a firm bite, then drain and set aside.

• 2

  In a small mixing bowl, whisk together the tamari, fresh lime juice, and fish sauce until the flavors are well combined.

• 3

  Heat the avocado oil in a large wok or non-stick skillet over medium-high heat.

• 4

  Add the minced garlic and shrimp to the hot pan, sautéing for 2-3 minutes until the shrimp turn pink and opaque.

• 5

  Push the shrimp to the outer edges of the pan and crack the egg into the center, whisking it quickly with a spatula until it is scrambled and just set.

• 6

  Add the drained noodles and the prepared sauce to the wok, tossing everything vigorously with tongs to ensure the noodles are evenly coated.

• 7

  Fold in the bean sprouts, sliced scallions, and red pepper flakes, cooking for only 1 minute more to maintain a fresh, crisp texture.

• 8

  Transfer the pad thai to a plate and garnish with the crushed peanuts and an extra squeeze of lime before serving.