NUTRITION

SERVINGS

INGREDIENTS

6 oz Shrimp

1 large Egg

1.5 oz Rice noodles

1 cup Bean sprouts

0.5 tbsp Avocado oil

1 tbsp Tamari

1 tbsp Fish sauce

1 tbsp Lime juice

1 tsp Maple syrup

0.25 tsp Red pepper flakes

1 clove Garlic

2 tbsp Green onions

1 tbsp Peanuts

PREPARATION

• 1

  Soak the rice noodles in a bowl of very hot water for 8 to 10 minutes until they are al dente, then drain and set aside.

• 2

  In a small mixing bowl, whisk together the tamari, fish sauce, lime juice, maple syrup, and red pepper flakes to create the 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 to 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 soaked noodles and the prepared sauce to the skillet, tossing everything together vigorously to ensure even coating.

• 7

  Fold in the bean sprouts and sliced green onions, cooking for an additional 60 seconds until the sprouts are slightly wilted but still crisp.

• 8

  Remove from heat and serve immediately, garnished with crushed peanuts and an optional extra lime wedge.