NUTRITION

SERVINGS

INGREDIENTS

0.75 oz brown rice noodles

5 oz shrimp

2 oz extra firm tofu

1 large egg

0.25 tsp avocado oil

1 tbsp tamarind paste

1 tbsp coconut aminos

1 tsp fish sauce

0.5 tsp coconut sugar

1 cup bean sprouts

2 stalks green onions

1 clove garlic

0.5 tbsp roasted peanuts

1 wedge lime

0.25 tsp red pepper flakes

PREPARATION

• 1

  Soak the brown rice noodles in very hot water for 15-20 minutes until they are al dente, then drain and set aside.

• 2

  In a small mixing bowl, whisk together the tamarind paste, coconut aminos, fish sauce, and coconut sugar until the sugar is dissolved.

• 3

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

• 4

  Add the shrimp and cubed tofu to the pan, searing for 2-3 minutes until the shrimp is pink and the tofu has developed a light golden crust.

• 5

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

• 6

  Stir in the minced garlic and the white parts of the sliced green onions, sautéing for about 30 seconds until fragrant.

• 7

  Add the drained noodles to the wok and pour the prepared tamarind sauce over the top, tossing vigorously to coat every strand.

• 8

  Fold in the bean sprouts and the remaining green onion tops, cooking for only 1 minute to ensure the sprouts stay crisp.

• 9

  Transfer to a plate and garnish with crushed roasted peanuts, red pepper flakes, and a fresh lime wedge for squeezing.