NUTRITION

SERVINGS

INGREDIENTS

6 oz Raw shrimp, peeled and deveined

1 large Egg

1 oz Brown rice noodles

1 cup Fresh bean sprouts

2 stalks Green onions, sliced

2 cloves Garlic, minced

1 tsp Avocado oil

1 tbsp Tamari

1 tsp Fish sauce

1 tbsp Fresh lime juice

0.5 tsp Red pepper flakes

1 tbsp Fresh cilantro, chopped

1 tbsp Roasted peanuts, crushed

PREPARATION

• 1

  Soak the brown rice noodles in hot water for about 5-8 minutes until tender but firm, then drain.

• 2

  In a small bowl, whisk together the tamari, fish sauce, lime juice, and red pepper flakes to create the pad thai sauce.

• 3

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

• 4

  Add the minced garlic and shrimp to the skillet, sautéing for 2-3 minutes until the shrimp are pink and opaque.

• 5

  Push the shrimp to one side of the pan and crack the egg into the empty space, scrambling it quickly until just set.

• 6

  Add the drained noodles and the prepared sauce to the skillet, tossing everything together for 1-2 minutes until the noodles are well-coated.

• 7

  Fold in the bean sprouts and green onions, cooking for another 30 seconds until the sprouts are slightly softened but still crisp.

• 8

  Remove from heat and garnish with fresh cilantro and crushed peanuts before serving.