Shrimp Pad Thai Buddha Bowl

Prep Time: 15 min | Cook Time: 5 min | Yield: 1 serving

Ingredients:

• 2 tablespoons fish sauce (Red Boat brand is sugar-free)
• 2 tablespoons fresh lime juice, about 2 limes
• ½ tablespoon coconut aminos
• 1-½ teaspoons apple cider vinegar
• Stevia or monk fruit sweetener equal to 2 to 2-½ teaspoons sugar
• ½ teaspoon chili garlic sauce or Sriracha
• ⅛ teaspoon black pepper
• 1-½ teaspoons coconut or avocado oil
• 5 to 6 ounces shrimp, peeled and deveined
• 1 egg, well beaten
• 1-½ cups mung bean sprouts
• 1 scallion, thinly sliced
• 1 or more cups zoodles
• 1 tablespoon sliced or slivered almonds
• 2 tablespoons cilantro, coarsely chopped
• Lime wedges, optional for serving
• Chili garlic sauce or Sriracha, optional for serving

Directions:
Whisk together fish sauce, lime juice, coconut aminos, vinegar, sweetener, and pepper in a small bowl and set aside.

Heat oil in a medium skillet or wok on medium-high heat. Add eggs and shrimp and cook, tossing with tongs, until shrimp begin to turn pink, about 1 minute. Add bean sprouts, scallions, and fish sauce mixture and stir until well coated, slightly softened, and warmed through, about 2 minutes. Toss in zoodles. Top with almonds and cilantro. Optionally serve with lime wedges and extra chili garlic sauce or Sriracha.