NUTRITION

SERVINGS

INGREDIENTS

1.5 oz Brown rice noodles

6 oz Shrimp

1 large Egg

1 tbsp Tamarind paste

1 tbsp Fish sauce

1 tsp Coconut sugar

1 tsp Avocado oil

1 cup Bean sprouts

0.25 cup Scallions

0.5 tbsp Peanuts

0.5 tsp Red pepper flakes

0.25 whole Lime

1 clove Garlic

PREPARATION

• 1

  Place the brown rice noodles in a bowl of very hot water and soak for 20-30 minutes until flexible but firm, then drain.

• 2

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

• 3

  Heat the avocado oil in a large wok or skillet over medium-high heat and sauté the minced garlic and red pepper flakes for 30 seconds.

• 4

  Add the shrimp to the pan and cook for 2 minutes per side until pink and opaque, then push them to one side of the pan.

• 5

  Crack the egg into the empty side of the pan, scramble it quickly until set, and then mix it with the shrimp.

• 6

  Add the drained noodles and the tamarind sauce to the wok, tossing constantly for 2-3 minutes until the noodles are tender and coated.

• 7

  Fold in the bean sprouts and sliced scallions, cooking for just 1 minute until the sprouts slightly soften.

• 8

  Serve immediately topped with crushed peanuts and a fresh squeeze of lime juice.