INGREDIENTS

• 8 ounces dried wide rice noodles
• 1 tablespoon avocado oil
• 2 cloves garlic, minced
• 1 Thai chili, finely chopped
• 8 ounces uncooked, peeled shrimp
• 2 large eggs, whisked
• 2 tablespoons fish sauce
• 2 tablespoons dark sweet soy sauce
• 2 tablespoons water
• 2 teaspoons finely chopped kaffir lime leaves
• 1 large tomato, chopped
• 2 large handfuls of baby spinach
• 10 Thai basil leaves, chiffonade
   

INSTRUCTIONS

1. Prepare rice noodles according to the package directions and drain.
2. Heat oil over medium-high heat in a large skillet and add garlic, chopped chili, and shrimp.
3. Cook, constantly stirring, for a few minutes or until the shrimp is almost cooked.
4. Push the shrimp to the side and add eggs, and allow to sit for a couple of minutes, stir and push to the side.
5. Add fish sauce, soy sauce, water, lime leaves, tomatoes, and spinach and cook, stirring for a minute or so or until sauce is bubbling and spinach has wilted.
6. Add cooked and drained rice noodles and toss to evenly coat and top with Thai basil leaves.
    

SERVES: 4