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Healthy Shrimp Pad Thai | Well Plated By Erin

Ingredients

• 4 ounces dry brown rice noodles (rice sticks)
• 2 teaspoons extra virgin olive oil
• 8 ounces medium or large shrimp, peeled and deveined (you can use either fresh shrimp or thawed frozen shrimp—if using thawed, lightly pat the shrimp dry prior to cooking)
• 2 cloves garlic, minced
• 3 large eggs
• 1/2 cup bean sprouts*
• 1/2 cup freshly grated carrots
• 2 large or 3 small green onions, finely chopped
• 1/4 cup finely chopped peanuts
• 1/4 cup chopped fresh cilantro
• Lime wedges, for serving
• 2 tablespoons fish sauce** (gluten free if needed)
• 1 1/2 tablespoons rice vinegar (I used seasoned)
• 1 tablespoon low-sodium soy sauce
• 2 tablespoons water
• 1 tablespoon honey, plus additional 1-2 teaspoons to taste
• 1-3 teaspoons chili garlic sauce

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