Name: Shrimp Pad Thai Noodles
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Ingredients: 6 oz Large shrimp; 1 oz Brown rice pad thai noodles; 1 tsp Avocado oil; 1 large Egg; 1 cup Bean sprouts; 0.5 cup Shredded carrots; 2 whole Green onions; 1 tbsp Tamarind paste; 1 tbsp Coconut aminos; 1 tsp Fish sauce; 1 tsp Lime juice; 1 tbsp Crushed peanuts; 1 tbsp Fresh cilantro; 0.25 tsp Red pepper flakes; 1 clove Garlic

Nutrition

Per serving

549 calories

Protein: 52g; 36% of calories
Carbs: 53g; 37% of calories
Fat: 17g; 26% of calories

Instructions

Prep 15 min · Cook 10 min

Place the brown rice noodles in a bowl of very hot water and soak for 15 minutes until pliable but still firm, then drain.
In a small bowl, whisk together the tamarind paste, coconut aminos, fish sauce, lime juice, and red pepper flakes to create the sauce.
Heat the avocado oil in a large wok or skillet over medium-high heat.
Add the minced garlic and shrimp to the pan, sautéing for 2-3 minutes until the shrimp are pink and opaque.
Push the shrimp to one side of the pan and crack the egg into the empty space, scrambling it quickly until just set.
Add the drained noodles and the prepared sauce to the pan, tossing everything together for 2 minutes until the noodles are tender and coated.
Fold in the bean sprouts, shredded carrots, and sliced green onions, cooking for just 1 minute more to maintain their crunch.
Serve immediately topped with crushed peanuts and fresh cilantro.

Nutrition

Ingredients

Instructions

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