NUTRITION

SERVINGS

INGREDIENTS

6 oz Shrimp

1 oz Brown rice noodles

1 large Egg

1 tsp Avocado oil

1 tbsp Tamarind paste

1 tbsp Coconut aminos

1 tsp Fish sauce

1 cup Bean sprouts

2 whole Green onions

0.5 tbsp Peanuts

1 tsp Garlic

0.25 tsp Red pepper flakes

1 wedge Lime

PREPARATION

• 1

  Place the dry brown rice noodles in a large bowl and cover with very hot water, soaking for 15-20 minutes until flexible but still firm.

• 2

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

• 3

  Heat the avocado oil in a large wok or non-stick skillet over medium-high heat.

• 4

  Add the minced garlic and red pepper flakes, sautéing for 30 seconds until fragrant.

• 5

  Add the shrimp to the pan and cook for 2 minutes per side until pink and opaque, then push them to one side of the wok.

• 6

  Crack the egg into the empty side of the wok and scramble quickly until just set.

• 7

  Drain the noodles and add them to the wok along with the prepared sauce, tossing vigorously for 1-2 minutes until the noodles absorb the liquid.

• 8

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

• 9

  Transfer to a plate and garnish with crushed peanuts and a fresh squeeze of lime juice before serving.