NUTRITION

SERVINGS

INGREDIENTS

6 oz shrimp

1 oz rice noodles

1 large egg

1 cup bean sprouts

2 stalks green onions

1 clove garlic

1 tsp avocado oil

1 tbsp tamarind paste

1 tbsp tamari

1 tbsp fish sauce

1 tsp maple syrup

0.5 whole lime

1 tbsp peanuts

0.25 tsp red pepper flakes

PREPARATION

• 1

  Soak the dry rice noodles in a bowl of hot water for 20 to 30 minutes until they are pliable but still firm to the bite, then drain thoroughly.

• 2

  In a small glass bowl, whisk together the tamarind paste, tamari, fish sauce, and maple syrup until the mixture is smooth and well combined.

• 3

  Heat the avocado oil in a large wok or stainless steel skillet over medium-high heat, then add the minced garlic and sauté for 30 seconds until fragrant.

• 4

  Add the shrimp to the pan and cook for about 2 minutes per side until they turn pink and opaque, then push them to the outer edge of the pan.

• 5

  Crack the egg into the center of the pan, scramble quickly until just set, and then toss it together with the shrimp.

• 6

  Add the drained noodles and the prepared tamarind sauce to the pan, tossing constantly for 2 to 3 minutes until the noodles have absorbed the sauce and softened.

• 7

  Fold in the bean sprouts and sliced green onions, cooking for just 1 minute more until the sprouts are slightly wilted but still retain a crunch.

• 8

  Remove from heat and serve immediately, garnished with crushed peanuts, red pepper flakes, and a generous squeeze of fresh lime juice.