NUTRITION

SERVINGS

INGREDIENTS

6 oz Shrimp

1.5 oz Brown rice noodles

1 large Egg

1 tsp Avocado oil

1 tbsp Tamarind paste

1 tbsp Fish sauce

1 tsp Coconut sugar

1 cup Bean sprouts

2 stalks Green onions

0.5 tbsp Peanuts

0.5 whole Lime

0.25 tsp Red pepper flakes

1 clove Garlic

PREPARATION

• 1

  Place the brown rice noodles in a bowl of very hot water and soak for 8-10 minutes until flexible but still firm, then drain.

• 2

  In a small bowl, whisk together the tamarind paste, fish sauce, coconut sugar, and red pepper flakes to create the pad thai sauce.

• 3

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

• 4

  Add the shrimp to the skillet and cook for 2-3 minutes until pink and opaque, then push them to one side of the pan.

• 5

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

• 6

  Add the soaked noodles and the prepared sauce to the skillet, tossing constantly for 2 minutes until the noodles absorb the liquid.

• 7

  Fold in the bean sprouts and sliced green onions, cooking for just 30 seconds to retain their crunch.

• 8

  Serve immediately topped with crushed peanuts and a fresh lime wedge for a burst of acidity.