NUTRITION

SERVINGS

INGREDIENTS

0.5 oz Brown rice noodles

0.5 tsp Avocado oil

1 clove Garlic

6 oz Shrimp

2 oz Firm tofu

1 large Egg

1 tbsp Tamarind paste

1 tbsp Coconut aminos

1 tsp Fish sauce

0.5 tsp Maple syrup

0.25 tsp Red pepper flakes

1 cup Bean sprouts

0.25 cup Shredded carrots

1 whole Green onion

0.5 tsp Crushed peanuts

1 wedge Lime

PREPARATION

• 1

  Place the brown rice noodles in a bowl of very hot water and soak for 20-30 minutes until flexible but still firm (al dente); drain and set aside.

• 2

  In a small bowl, whisk together the tamarind paste, coconut aminos, fish sauce, maple syrup, and red pepper flakes to create the sauce.

• 3

  Heat the avocado oil in a large wok or non-stick skillet over medium-high heat. Add the minced garlic and cubed tofu, sautéing for 2 minutes until the tofu begins to brown.

• 4

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

• 5

  Push the shrimp and tofu to one side of the pan. Crack the egg into the empty space and scramble quickly until set.

• 6

  Add the soaked noodles and the prepared sauce to the pan. Toss everything together for 1-2 minutes until the noodles are tender and coated in sauce.

• 7

  Stir in the bean sprouts, shredded carrots, and sliced green onion, cooking for just 30 seconds to slightly soften the vegetables.

• 8

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