NUTRITION

SERVINGS

INGREDIENTS

6 oz shrimp

1.5 oz brown rice noodles

1 large egg

1 tsp avocado oil

1 tbsp tamari

1 tsp fish sauce

1 tsp honey

1 tbsp lime juice

1 cup bean sprouts

2 tbsp green onions

1 clove garlic

0.5 tbsp peanuts

0.25 tsp red pepper flakes

PREPARATION

• 1

  Soak the brown rice noodles in a bowl of very hot water for 8-10 minutes until tender but firm, then drain and set aside.

• 2

  In a small jar, whisk together the tamari, fish sauce, honey, and lime juice until the honey is fully dissolved.

• 3

  Heat the avocado oil in a large wok or non-stick skillet over medium-high heat, then add the minced garlic and shrimp.

• 4

  Sauté the shrimp 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, scramble it quickly until set, and then mix it into the shrimp.

• 6

  Add the drained noodles and the prepared sauce to the pan, tossing vigorously for 1-2 minutes until the noodles absorb the liquid.

• 7

  Fold in the bean sprouts, green onions, and red pepper flakes, cooking for just 30 seconds to maintain the crunch.

• 8

  Plate the Pad Thai and garnish with crushed peanuts and an extra squeeze of lime if desired.