NUTRITION

SERVINGS

INGREDIENTS

7 oz Shrimp

1 large Egg

1 oz Brown rice noodles

0.5 tbsp Avocado oil

1 cup Mung bean sprouts

2 stalks Green onions

1 tbsp Tamari

1 tsp Fish sauce

1 tbsp Lime juice

0.5 tsp Honey

1 clove Garlic

0.25 tsp Red pepper flakes

PREPARATION

• 1

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

• 2

  In a small jar, whisk together the tamari, fish sauce, lime juice, and honey to create the Pad Thai sauce.

• 3

  Heat the avocado oil in a large skillet or wok over medium-high heat, then add the minced garlic and red pepper flakes, sautéing for 30 seconds until aromatic.

• 4

  Add the shrimp to the skillet and cook for 2 minutes per side until 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 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 mung bean sprouts and sliced green onions, cooking for just 30 seconds more to maintain their crunch before serving.