Name: Shrimp Pad Thai Noodles
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Ingredients: 1.25 oz brown rice noodles; 6 oz shrimp; 1 large egg; 1 oz firm tofu; 1 tsp avocado oil; 1 tbsp tamari; 1 tbsp lime juice; 1 tsp maple syrup; 1 clove garlic; 0.5 tsp fresh ginger; 1 cup bean sprouts; 2 whole scallions; 0.25 tsp red pepper flakes

Nutrition

Per serving

532 calories

Protein: 55g; 40% of calories
Carbs: 48g; 35% of calories
Fat: 15g; 25% of calories

Instructions

Prep 15 min · Cook 10 min

Submerge the brown rice noodles in a bowl of very hot water for 8-10 minutes until pliable but firm, then drain.
In a small jar, whisk together the tamari, lime juice, maple syrup, and red pepper flakes to create the pad thai sauce.
Heat the avocado oil in a large wok or skillet over medium-high heat, then add the minced garlic, grated ginger, and cubed tofu.
Add the shrimp to the pan and sear for 2 minutes per side until pink and opaque, then push everything to one side of the pan.
Crack the egg into the empty side of the pan, scramble it quickly until set, and then mix it into the shrimp and tofu.
Add the drained noodles and the prepared sauce to the pan, tossing constantly for 2 minutes until the noodles are tender and coated.
Remove from heat and fold in the fresh bean sprouts and sliced scallions before serving immediately.

Nutrition

Ingredients

Instructions

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