NUTRITION

SERVINGS

INGREDIENTS

7 oz Shrimp

1 oz Brown rice noodles

1 large Egg

0.5 tsp Avocado oil

1 tbsp Tamarind paste

1 tbsp Fish sauce

1 tbsp Coconut aminos

0.5 tsp Coconut sugar

1 clove Garlic

0.5 cup Bean sprouts

2 sprigs Green onions

0.25 tbsp Peanuts

0.5 whole Lime

0.25 tsp Red pepper flakes

PREPARATION

• 1

  Soak the brown rice noodles in a bowl of very hot water for about 10-15 minutes until pliable but still firm, then drain and set aside.

• 2

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

• 3

  Heat the 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 minutes per side until 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, 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 tender and coated.

• 7

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

• 8

  Serve immediately topped with crushed peanuts and a generous squeeze of fresh lime juice.