NUTRITION

SERVINGS

INGREDIENTS

5 ounces Salmon Fillet

1 large Egg

0.5 ounce Brown Rice Noodles

1 cup Mung Bean Sprouts

0.5 cup Shredded Carrots

0.5 cup Sliced Red Bell Pepper

1 tablespoon Coconut Aminos

1 tablespoon Tamarind Paste

1 teaspoon Avocado Oil

1 tablespoon Lime Juice

2 tablespoons Sliced Green Onions

PREPARATION

• 1

  Soak the brown rice noodles in hot water for about 10 minutes until softened, then drain and set aside.

• 2

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

• 3

  Season the salmon fillet with a pinch of salt and sear in a pan with avocado oil over medium-high heat until golden and cooked through.

• 4

  Remove the salmon from the pan, let it rest, and then flake it into large bite-sized chunks.

• 5

  In the same pan, add the sliced bell peppers and shredded carrots, sautéing for 2-3 minutes until slightly softened but still crisp.

• 6

  Push the vegetables to the side of the pan, crack the egg into the center, and scramble until just set.

• 7

  Add the soaked noodles, mung bean sprouts, and the prepared tamarind sauce to the pan, tossing everything together until well-coated and heated through.

• 8

  Gently fold the flaked salmon back into the noodle mixture.

• 9

  Garnish with sliced green onions and serve immediately with an extra lime wedge.