NUTRITION

SERVINGS

INGREDIENTS

6 oz Shrimp

1.5 oz Brown rice noodles

1 large Egg

1 tsp Avocado oil

1 tbsp Tamari

1 tbsp Lime juice

1 tsp Honey

1 cup Bean sprouts

2 medium Green onions

1 clove Garlic

0.25 tsp Red pepper flakes

1 tbsp Crushed peanuts

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.

• 2

  In a small bowl, whisk together the tamari, lime juice, honey, and red pepper flakes to create the pad thai sauce.

• 3

  Heat the avocado oil in a large skillet or wok over medium-high heat and add the minced garlic, sautéing 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 skillet, scrambling it quickly until just set before mixing it with the shrimp.

• 6

  Add the drained noodles and the prepared sauce to the skillet, tossing constantly for 2 minutes until the noodles are well-coated and hot.

• 7

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

• 8

  Plate the noodles and garnish with crushed peanuts for a salty crunch before serving with an extra lime wedge.