NUTRITION

SERVINGS

INGREDIENTS

6 oz Shrimp

1.5 oz Brown rice noodles

1 large Egg

1 tsp Avocado oil

1 tbsp Coconut aminos

1 tsp Fish sauce

1 tsp Tamarind paste

0.5 tbsp Maple syrup

0.5 cup Bean sprouts

2 tbsp Green onions

1 clove Garlic

1 tbsp Peanuts

0.5 whole Lime

0.25 tsp Red pepper flakes

PREPARATION

• 1

  Place the dry brown rice noodles in a bowl of very hot water to soak for 8-10 minutes until softened but still firm to the bite.

• 2

  In a small jar, whisk together the coconut aminos, fish sauce, tamarind paste, and maple syrup until the sauce is completely smooth.

• 3

  Heat the avocado oil in a large wok or skillet over medium-high heat and sauté the shrimp and minced garlic until the shrimp are just pink.

• 4

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

• 5

  Drain the soaked noodles and add them to the pan along with the prepared tamarind sauce, tossing vigorously to coat every strand.

• 6

  Fold in the fresh bean sprouts and sliced green onions, cooking for just one minute until the sprouts are slightly wilted but still crisp.

• 7

  Serve immediately topped with crushed peanuts, red pepper flakes, and a fresh lime wedge for a bright finish.