NUTRITION

SERVINGS

INGREDIENTS

7 oz Shrimp

0.5 oz Dry brown rice noodles

1 large Egg

1 tsp Avocado oil

1 tbsp Coconut aminos

1 tbsp Tamarind paste

1 tbsp Lime juice

1 tsp Fish sauce

1 cup Bean sprouts

2 tbsp Green onions

1 clove Garlic

0.5 tsp Red pepper flakes

0.5 tbsp Peanuts

0.25 tsp Sea salt

PREPARATION

• 1

  Place the brown rice noodles in a bowl of very hot water and soak for 10-15 minutes until softened but still firm, then drain.

• 2

  In a small bowl, whisk together the coconut aminos, tamarind paste, lime juice, and fish sauce until the sauce is smooth.

• 3

  Heat the avocado oil in a large wok or skillet over medium-high heat and add the minced garlic and red pepper flakes.

• 4

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

• 5

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

• 6

  Add the drained noodles and the prepared sauce to the pan, tossing vigorously for 2 minutes until the noodles are well coated and heated through.

• 7

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

• 8

  Season with sea salt and serve immediately topped with crushed peanuts and an extra lime wedge.