NUTRITION

SERVINGS

INGREDIENTS

6 oz Shrimp

1 large Egg

2 oz Brown rice noodles

1 tsp Toasted sesame oil

1 tbsp Tamari

1 tbsp Fish sauce

1 tbsp Lime juice

0.5 tbsp Coconut sugar

1 cup Mung bean sprouts

2 tbsp Green onions

1 clove Garlic

0.25 tsp Red pepper flakes

1 tbsp Fresh cilantro

PREPARATION

• 1

  Place the brown rice noodles in a large bowl and cover with very hot water, soaking for 8-10 minutes until tender but firm, then drain.

• 2

  In a small bowl, whisk together the tamari, fish sauce, lime juice, and coconut sugar to create the Pad Thai sauce base.

• 3

  Heat the toasted sesame oil in a large skillet or wok over medium-high heat, then add the minced garlic and red pepper flakes, sautéing for 30 seconds.

• 4

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

• 5

  Crack the egg into the empty side of the pan, scrambling it quickly until just set, then mix it in with the shrimp.

• 6

  Add the drained noodles and the prepared sauce to the pan, tossing vigorously for 1-2 minutes until the noodles are well-coated and the sauce has thickened slightly.

• 7

  Fold in the mung bean sprouts and sliced green onions, cooking for just 30 seconds more to retain their crunch.

• 8

  Remove from heat and serve immediately, garnished with fresh cilantro and an extra squeeze of lime if desired.