NUTRITION

SERVINGS

INGREDIENTS

6 oz Shrimp

1 large Egg

1 oz Brown rice noodles

1 cup Bean sprouts

1 tbsp Tamarind paste

1 tbsp Fish sauce

1 tbsp Coconut aminos

0.5 tbsp Avocado oil

0.5 tbsp Crushed peanuts

2 cloves Garlic

1 tsp Fresh ginger

0.25 cup Green onions

1 wedge Lime

PREPARATION

• 1

  Place the dry brown rice noodles in a bowl of very hot water and soak for 10-15 minutes until softened but still firm, then drain.

• 2

  In a small mixing bowl, whisk together the tamarind paste, fish sauce, and coconut aminos to create the stir-fry sauce.

• 3

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

• 4

  Add the minced garlic and grated ginger to the pan, sautéing for 30 seconds until fragrant.

• 5

  Add the shrimp to the wok and cook for 2-3 minutes until they turn pink and opaque, then push them to the side of the pan.

• 6

  Crack the egg into the empty space of the pan and scramble quickly until just set.

• 7

  Add the drained noodles and the prepared sauce to the wok, tossing everything together for 2 minutes to coat the noodles evenly.

• 8

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

• 9

  Transfer to a plate and garnish with crushed peanuts and a fresh lime wedge before serving.