NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Shrimp

1.25 oz Brown rice noodles

1 large Egg

1 tbsp Tamarind paste

1 tbsp Fish sauce

1 tsp Coconut sugar

1 tsp Avocado oil

0.5 cup Bean sprouts

2 tbsp Green onions

1 clove Garlic

1 tbsp Peanuts

0.25 tsp Red pepper flakes

1 wedge Lime

PREPARATION

• 1

  Prepare noodles by soaking in hot water until flexible but firm; drain and set aside.

• 2

  In a small bowl, whisk together tamarind paste, fish sauce, and coconut sugar to create the sauce.

• 3

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

• 4

  Add minced garlic and red pepper flakes, sautéing for 30 seconds until fragrant.

• 5

  Add shrimp to the pan and cook until they turn pink and opaque, about 2-3 minutes.

• 6

  Push shrimp to one side of the pan and crack the egg into the empty space, scrambling until just set.

• 7

  Add the soaked noodles and the prepared sauce to the pan, tossing vigorously to coat everything evenly.

• 8

  Fold in the bean sprouts and green onions, cooking for an additional minute until the sprouts slightly soften.

• 9

  Remove from heat and serve immediately, topped with crushed peanuts and a fresh lime wedge.