NUTRITION

SERVINGS

INGREDIENTS

7 oz shrimp

0.5 large egg

1 oz brown rice noodles

0.5 tsp avocado oil

1 tbsp tamarind paste

1 tbsp fish sauce

0.5 tsp coconut sugar

1 cup bean sprouts

2 stalk green onions

1 clove garlic

0.5 tbsp peanuts

0.5 whole lime

0.25 tsp red pepper flakes

PREPARATION

• 1

  Soak the brown rice noodles in hot water according to package directions until al dente, then drain and set aside.

• 2

  In a small bowl, whisk together the tamarind paste, fish sauce, and coconut sugar to create the sauce.

• 3

  Heat avocado oil in a large wok or skillet over medium-high heat. Add the minced garlic and red pepper flakes, sautéing for 30 seconds until fragrant.

• 4

  Add the shrimp to the pan and cook for 2-3 minutes until they turn pink and opaque. Push the shrimp to one side of the pan.

• 5

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

• 6

  Add the drained noodles and the prepared sauce to the pan, tossing everything together to coat the noodles evenly.

• 7

  Fold in the bean sprouts and sliced green onions, cooking for another 1 minute until the sprouts just begin to soften.

• 8

  Remove from heat and serve immediately, topped with crushed peanuts and a fresh squeeze of lime juice.