NUTRITION

SERVINGS

INGREDIENTS

6 oz Shrimp

1 large Egg

1.5 oz Brown rice noodles

1 tsp Avocado oil

1 tbsp Tamarind paste

1 tbsp Fish sauce

1 tsp Coconut sugar

1 cup Mung bean sprouts

2 stalks Green onions

0.5 tbsp Crushed peanuts

0.5 whole Lime

0.25 tsp Red pepper flakes

PREPARATION

• 1

  Place the brown rice noodles in a large bowl and cover with very hot water; let soak for 8-10 minutes until softened but still firm, then drain.

• 2

  In a small jar, whisk together the tamarind paste, fish sauce, coconut sugar, and juice from the half lime until the sugar is fully dissolved.

• 3

  Heat the avocado oil in a large wok or non-stick skillet over medium-high heat, then add the shrimp and cook until pink and opaque, about 2-3 minutes.

• 4

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

• 5

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

• 6

  Fold in the mung bean sprouts, sliced green onions, and red pepper flakes, then cook for one more minute until the sprouts are slightly wilted.

• 7

  Plate the dish and garnish with the crushed peanuts for a satisfying crunch before serving immediately.