NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Shrimp

1 oz Brown rice noodles

1 large Egg

2 oz Extra firm tofu

1 tsp Avocado oil

0.5 cup Bean sprouts

2 tbsp Green onions

1 clove Garlic

1 tbsp Tamari

1 tbsp Lime juice

1 tsp Fish sauce

1 tsp Honey

0.25 tsp Red pepper flakes

1 tsp Peanuts

1 tbsp Cilantro

PREPARATION

• 1

  Place the brown rice noodles in a large bowl and cover with very hot water; soak for 10-15 minutes until tender but firm, then drain.

• 2

  In a small jar, whisk together the tamari, lime juice, fish sauce, honey, 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. Add the minced garlic and cubed tofu, sautéing for 2 minutes until the tofu begins to golden.

• 4

  Add the shrimp to the skillet and cook for 2-3 minutes until they turn pink and opaque.

• 5

  Push the shrimp and tofu to one side of the pan and crack the egg into the empty space; 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 and heated through.

• 7

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

• 8

  Garnish with crushed peanuts and fresh cilantro before serving with an extra lime wedge if desired.