NUTRITION

SERVINGS

INGREDIENTS

6 oz Raw shrimp

1.5 oz Brown rice noodles

1 large Egg

2 oz Firm tofu

1 tsp Toasted sesame oil

1 tbsp Tamari

1 tsp Fish sauce

1 tsp Maple syrup

1 tbsp Lime juice

1 clove Garlic

0.5 cup Bean sprouts

2 tbsp Green onions

1 tbsp Peanuts

0.25 tsp Red pepper flakes

PREPARATION

• 1

  Soak the brown rice noodles in hot water for about 10 minutes until they are tender but still firm to the bite.

• 2

  In a small bowl, whisk together the tamari, fish sauce, maple syrup, and lime juice to create the Pad Thai sauce.

• 3

  Heat the toasted sesame oil in a large skillet or wok over medium-high heat.

• 4

  Add the minced garlic and cubed tofu to the skillet, sautéing until the tofu is lightly golden on all sides.

• 5

  Add the raw shrimp to the pan and cook for 2 to 3 minutes until they turn pink and are just cooked through.

• 6

  Push the shrimp and tofu to one side of the skillet, crack the egg into the empty space, and scramble it until fully set.

• 7

  Drain the noodles and add them to the skillet along with the prepared sauce and red pepper flakes.

• 8

  Toss all ingredients together for 1 to 2 minutes until the noodles are well-coated and the sauce has thickened slightly.

• 9

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

• 10

  Remove from heat and serve immediately, garnished with crushed peanuts and an extra squeeze of fresh lime.