NUTRITION

SERVINGS

INGREDIENTS

12 oz pork tenderloin

12 oz shrimp

16 oz rice noodles

3 tbsp tamarind paste

3 tbsp maple syrup

3 tbsp coconut aminos

1 tbsp lime juice

1 tsp toasted sesame oil

1 tsp avocado oil

2 cloves garlic

2 cups bean sprouts

3 whole green onions

1 tbsp peanuts

0.25 tsp red pepper flakes

1 cup non-fat Greek yogurt

0.5 cup raspberries

PREPARATION

• 1

  Soak the rice noodles in a bowl of hot water for about 10 minutes until they are pliable but still firm to the bite.

• 2

  In a small mixing bowl, whisk together the tamarind paste, maple syrup, coconut aminos, and lime juice until smooth.

• 3

  Slice the pork tenderloin into very thin strips and ensure the shrimp are peeled and deveined.

• 4

  Heat the avocado oil in a large wok or wide skillet over medium-high heat until shimmering.

• 5

  Add the pork strips to the wok and sear until browned, then add the shrimp and cook until they just turn pink.

• 6

  Remove the pork and shrimp from the pan and set them aside on a plate to prevent overcooking.

• 7

  Add the minced garlic and red pepper flakes to the remaining oil in the pan, sautéing for 30 seconds until fragrant.

• 8

  Drain the soaked noodles and add them to the wok along with the prepared tamarind sauce mixture.

• 9

  Toss the noodles constantly for 2 to 3 minutes until they absorb the sauce and become tender.

• 10

  Return the cooked pork and shrimp to the pan, then fold in the bean sprouts and chopped green onions.

• 11

  Stir-fry everything together for 1 more minute, then remove from heat and drizzle with the toasted sesame oil.

• 12

  Garnish the Pad Thai with crushed peanuts before serving.

• 13

  Prepare the high-protein snack by portioning the Greek yogurt into a bowl and topping it with fresh raspberries.