NUTRITION

SERVINGS

INGREDIENTS

1 oz brown rice noodles

7 oz shrimp

0.5 tsp avocado oil

1 large egg

1 tbsp tamarind paste

1 tbsp coconut aminos

1 tsp fish sauce

1 cup bean sprouts

2 tbsp green onions

1 clove garlic

0.25 tbsp crushed peanuts

1 wedge lime

0.25 tsp red pepper flakes

PREPARATION

• 1

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

• 2

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

• 3

  Heat the avocado oil in a large skillet or wok over medium-high heat. Add the minced garlic and shrimp, sautéing until the shrimp is pink and opaque.

• 4

  Push the shrimp to one side of the pan and crack the egg into the empty space. Scramble the egg quickly until just set, then mix it into the shrimp.

• 5

  Add the soaked noodles, bean sprouts, and the prepared sauce to the pan. Toss everything together for 1-2 minutes until the noodles are well-coated and heated through.

• 6

  Stir in the green onions and red pepper flakes, then remove from heat.

• 7

  Serve immediately topped with crushed peanuts and a fresh lime wedge for squeezing.