NUTRITION

SERVINGS

INGREDIENTS

6 oz Wild-caught shrimp

1 large Egg

1.5 oz Brown rice pad thai noodles

1 tsp Avocado oil

1 tbsp Tamari

1 tbsp Fish sauce

1 tsp Maple syrup

1 tbsp Lime juice

1 cup Bean sprouts

2 tbsp Green onions

1 clove Garlic

0.5 tbsp Dry roasted peanuts

0.25 tsp Red pepper flakes

PREPARATION

• 1

  Soak the brown rice noodles in very hot water for 8-10 minutes until tender but firm, then drain.

• 2

  In a small bowl, whisk together the tamari, fish sauce, maple syrup, and lime juice to create the stir-fry sauce.

• 3

  Heat avocado oil in a large skillet or wok over medium-high heat and sauté the minced garlic for 30 seconds.

• 4

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

• 5

  Pour the whisked 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 for 1-2 minutes until the noodles are well-coated.

• 7

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

• 8

  Serve immediately topped with the crushed peanuts for a salty, textured finish.