NUTRITION

SERVINGS

INGREDIENTS

6 oz shrimp

1.5 oz brown rice noodles

1 large egg

1 tsp sesame oil

1 tbsp tamari

1 tsp rice vinegar

1 tsp maple syrup

1 clove garlic

0.5 cup bean sprouts

2 stalks green onions

1 tbsp peanuts

0.5 whole lime

0.25 tsp red pepper flakes

PREPARATION

• 1

  Soak the brown rice noodles in a bowl of very hot water for 8-10 minutes until softened, then drain and set aside.

• 2

  In a small jar, whisk together the tamari, rice vinegar, maple syrup, and the juice from the lime to create the pad thai sauce.

• 3

  Heat the sesame oil in a large skillet or wok over medium-high heat, then add the minced garlic and shrimp.

• 4

  Sauté the shrimp for 2-3 minutes until they turn pink and opaque, then push them to one side of the pan.

• 5

  Crack the egg into the empty side of the pan and scramble it quickly until just set.

• 6

  Add the drained noodles and the prepared sauce to the pan, tossing everything together for 1-2 minutes until the noodles are well-coated and hot.

• 7

  Fold in the bean sprouts and chopped green onions, allowing them to wilt slightly from the residual heat.

• 8

  Plate the noodles and garnish with crushed peanuts and red pepper flakes for a spicy, textured finish.